Rachel Khoo


Posted by Rachel

February 21st, 2018

Recipe: Pork Chashu with ‘togarashi’ sushi rice

Rachel Khoo Japanese Pork Chashu Photo: Laura Edwards Food styling: Frankie Unsworth

Note: These are recipes inspired by my trip to Japan in 2014 (Tokyo-Kyoto-Osaka-Chibu). The trip inspired me on many levels. I’ve had a lot of lovely messages from you guys who live there asking for Japanese inspired recipes so I thought I’ld republish these. Arigato!

Pork chashu is often an accessory to the big brothy bowls of ramen you’ll find throughout Japan. It is the Japanese version of the Cantonese char siu, but instead of getting the barbeque treatment, ‘chashu’ is braised in sweetened soy until it’s succulent and tender. My version is served with sticky sushi-style rice and spiced up with my take on the classic togarashi seasoning.

Serves 4
Preparation time 15 minutes
Cooking time 3 hours

1 – 1.5 litres water
500 ml soy sauce
200 ml mirin
200 g caster sugar
1.2 kg skin-on bone-out tightly tied pork belly (ask your butcher)

400g sushi rice
600ml water
6 tbsp rice wine vinegar
3 tbsp caster sugar
1 1/2 tsp salt

1 tbsp white sesame seeds
1 tbsp black sesame seeds
2 tsp ground ginger
2 tsp mild chilli powder
zest of 1/2 orange
1 nori sheet
6 spring onions, julienned, to serve
wasabi, to serve

Place the water, soy, mirin and sugar in a saucepan. Bring to a simmer to dissolve the sugar and add the pork. Make sure it is fully covered. Bring to a very low simmer so it is just bubbling but not rigorously, and leave to cook for two and a half to three hours until the pork is very tender when poked. If you are unsure, remove it from the pan and slice a small sliver off the end to check its tenderness. You may need to top up the liquid a touch as you cook the pork.

In the meantime, wash the rice thoroughly until the water runs clear. Place it in the pan you are cooking it in and add the 600ml water. Leave to soak for 30 minutes then place on a medium heat, bring to a slow simmer, cover and cook on a low heat for 10-12 minutes. Mix together the rice wine vinegar, sugar and salt and set aside. Remove the rice from the heat, stir up and stir through the vinegar mixture. Lay a clean tea towel over the top if you like it quite dry, or leave the pan lid on if you prefer it slightly moister – until you are ready to serve.

Remove the pork from the liquor and slice into 1 cm thick slices.

Mix together the spice mix and sprinkle over the rice to serve. Serve the pork on a bed of seasoned rice with a slice of nori on the side and top with the julienned spring onions. This is great with the pickle salad.

Pork Chashu with 'togarashi' sushi rice

Serves Ingredients: 1 - 1.5 litres water ,500 ml soy sauce ,200 ml mirin ,200 g caster sugar ,1.2 kg skin-on bone-out tightly tied pork belly (ask your butcher) , ,400g sushi rice ,600ml water ,6 tbsp rice wine vinegar ,3 tbsp caster sugar ,1 1/2 tsp salt , ,1 tbsp white sesame seeds ,1 tbsp black sesame seeds ,2 tsp ground ginger ,2 tsp mild chilli powder ,zest of 1/2 orange ,1 nori sheet ,6 spring onions, julienned, to serve ,wasabi, to serve, Method:

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