Salt Ramen With Gus San Chashu Recipe by ゆみっちぇ
Salt Ramen with Gus-san Chashu Cooking Instructions 1 Make 'Easy & Delicious Soft Chashu' by Natsumomo Mama (Gus-san). Use the broth from step 4 as your soup base! 2 Let the cooking broth sit overnight in a cool place (refrigerate in summer). Once the excess fat solidifies and turns white, remove it. 3 Tip from user Kei: 'I used the solidified fat as homemade lard.' Great way to be resourceful! 4 For extra clarity, strain the broth. You can skip this step if you don't mind. 5 Here are the ingredients used for this recipe. 6 Pour 1 liter (about 4 1/4 cups) of strained broth into a pot and heat. Watch carefully to prevent it from boiling over. Skim off any foam that forms. 7 Season the broth with the soup base and salt to taste. 8 Since I used hot pot ramen noodles, I cooked the noodles directly in the soup. 9 Top with your favorite ingredients and serve. 10 The eggs in the photo are seasoned with shio-koji, following Chiwakoko's recipe (ID:18461992). They were super tasty! 11 You can also use the same broth to make Kumacchan's quick gukbap with Gus-san Chashu (ID:19490203)—it's delicious too. 12 May 1, 2010: Thanks to everyone, this recipe became a hot topic! I truly appreciate it. 1 Make 'Easy & Delicious Soft Chashu' by Natsumomo Mama (Gus-san). Use the broth from step 4 as your soup base! 1 Make 'Easy & Delicious Soft Chashu' by Natsumomo Mama (Gus-san). Use the broth from step 4 as your soup base! 2 Let the cooking broth sit overnight in a cool place (refrigerate in summer). Once the excess fat solidifies and turns white, remove it. 2 Let the cooking broth sit overnight in a cool place (refrigerate in summer). Once the excess fat solidifies and turns white, remove it. 3 Tip from user Kei: 'I used the solidified fat as homemade lard.' Great way to be resourceful! 3 Tip from user Kei: 'I used the solidified fat as homemade lard.' Great way to be resourceful! 4 For extra clarity, strain the broth. You can skip this step if you don't mind. 4 For extra clarity, strain the broth. You can skip this step if you don't mind. 5 Here are the ingredients used for this recipe. 5 Here are the ingredients used for this recipe. 6 Pour 1 liter (about 4 1/4 cups) of strained broth into a pot and heat. Watch carefully to prevent it from boiling over. Skim off any foam that forms. 6 Pour 1 liter (about 4 1/4 cups) of strained broth into a pot and heat. Watch carefully to prevent it from boiling over. Skim off any foam that forms. 7 Season the broth with the soup base and salt to taste. 7 Season the broth with the soup base and salt to taste. 8 Since I used hot pot ramen noodles, I cooked the noodles directly in the soup. 8 Since I used hot pot ramen noodles, I cooked the noodles directly in the soup. 9 Top with your favorite ingredients and serve. 9 Top with your favorite ingredients and serve. 10 The eggs in the photo are seasoned with shio-koji, following Chiwakoko's recipe (ID:18461992). They were super tasty! 10 The eggs in the photo are seasoned with shio-koji, following Chiwakoko's recipe (ID:18461992). They were super tasty! 11 You can also use the same broth to make Kumacchan's quick gukbap with Gus-san Chashu (ID:19490203)—it's delicious too. 11 You can also use the same broth to make Kumacchan's quick gukbap with Gus-san Chashu (ID:19490203)—it's delicious too. 12 May 1, 2010: Thanks to everyone, this recipe became a hot topic! I truly appreciate it. 12 May 1, 2010: Thanks to everyone, this recipe became a hot topic! I truly appreciate it. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Fresh Spinach and Cherry Tomatoe Salad Hala's tiramisu Fudge Brownies Red Pepper and Mushroom Omelette Zeina’s MeatLoaf Simple vinaigrette dressing Potato &amp; Carrot Curry Burger Patty Spinach & Artichoke Salad Raita Fresh Spinach and Cherry Tomatoe Salad Hala's tiramisu Fudge Brownies Red Pepper and Mushroom Omelette Zeina’s MeatLoaf Simple vinaigrette dressing Potato &amp; Carrot Curry Burger Patty Spinach & Artichoke Salad Raita