Chashu and ajitama (marinated pork and egg)

recipe, chashu and ajitama, marinated pork and egg, japanese food, seramikku

Chashu and ajitama is pork and egg marinated in soy brine. It can be served on top of different dishes and is often served with ramen.


Ingredients for chashu and ajitama (marinated pork and egg)

  • 800g pork belly or breast
  • Medium boiled egg (1 per bowl of ramen)
  • 1.5 dl soy sauce
  • 1.5 dl water
  • 1 tbsp mirin
  • Ginger, chopped fine (the size of a thumb)
  • 1 crushed clove of garlic
  • 1 spring onion (coarsely chopped)


Directions

  1. Roll and bind the pork belly and let it cook for two hours. The leftover soup can be used as base for tonkotsu ramen.
  2. Boil the eggs - medium. Peel and leave in cold water in order to stop the process.
  3. Once the pork has boiled for two hours with the soup, take out the pork and let it cool.
  4. Mix the remaining ingredients with the brine and boil shortly. Let it cool.
  5. Once egg, pork, and brine has cooled off, put it into a plastic bag. The air is sucked out of the bag, which creates vacuum and covers all surfaces of egg and pork with brine.
  6. Put the bag into the refrigerator for minimum 2 hours. If possible, 12-24 prior. The means that you cook it the day before, which is probably also easier if you're expecting guests.

いただきます (enjoy)!


recipe, chashu and ajitama, marinated pork and egg, japanese food, seramikku

recipe, chashu and ajitama, marinated pork and egg, japanese food, seramikku

(ramen served in a SERAMIKKU ramen bowl)

Mads Taiki

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