Chashu is one of those condiments we wish we had more of in the bowl! It's tender, flavorful, and has the perfect texture for a ramen.

Whenever we talk about ramen, chashu is almost always on our list of favorite toppings!

What is Chashu?

Chashu is a traditional topping for ramen, very common in a typical Japanese ramen bowl. It's made with pork belly rolled and braised in a flavorful blend of mirin, sugar and soy sauce.

Once cooked, it is left to cool and then finely cut before being served.

Some versions of Chashu require it to be cut into cubes (kakuni), as well as being opened and cut lengthwise like bacon.

History of topping

It originally comes from China, where it is known as Char Siu. The Chinese version is sweet and savory grilled pork. Later, the dish was adopted into Japanese cuisine, where it is braised rather than grilled.

In fact, there is not much documentation on the migration of the char-siu to Japan. Some believe it arrived through trade as it was a relatively cheap dish (and ingredient). Whatever the case, it has taken on a new life and personality within ramen culture.

Why chashu pairs so well with ramen

There are three main reasons why chashu pairs so well with ramen.

Textures

The distinctive texture of well-cooked chashu comes from the ingredients in which it is braised. Salty liquids like soy sauce tend to draw moisture out of the meat. However, the fatty nature of pork belly allows it to remain moist and rich even when most of the water has evaporated. This gives the chashu a crumbly texture that contrasts well with the texture of the noodles

Flavor

The braising process cooks the fat very slowly. Because pork belly contains a lot of fat, slow cooking allows the fat to slowly seep into the meat, giving it flavor from the inside out. This also prevents the meat from drying out. All of this gives chashu a distinctive richness not found with other cuts of meat. The flavor of the soy sauce and the fruity sweetness of the mirin contribute to its flavor. What makes chashu great in ramen is that it doesn't overpower the flavor of an already rich broth like in the case of tonkotsu.

Taste

The flavor of chashu depends on the proportions of the ingredients. It may be slightly different in different places, but one thing is for sure: it is always very appetizing! It is the perfect combination of flavor, intensity and flavour. You would expect it to be sweeter due to the caramelization of the sugars in the sake and mirin, but surprisingly it is moderate in sweetness.

What ramen broth pairs best with chashu, and how common is it as a condiment?

Due to its tender texture and enveloping flavour, chashu pairs well with all types of ramen for different reasons.

For example, it pairs well with Shoyu ramen because its flavor balances the acidity of the broth. It goes well with Shio ramen because it adds liveliness to the broth.

In our opinion, however, the best combination is with Tonkotsu! In our opinion, it's the most natural combination, especially when you consider how well the flavor of the chashu pairs with the pork bone broth.