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Easy Rolled Pork Belly Chashu With Mentsuyu - Recipe Video

A simple and easy to understand recipe video shows how to make Easy Rolled Pork Belly Chashu With Mentsuyu.
Chashu may seem like a dish that takes hours to make, but by using thinly sliced pork belly, you can make very delicious chashu in a short time. By using noodle soup base (mentsuyu) as the main seasoning, you can taste it very easily.
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Cook time

30 minutes

Ingredients
2 servings

  • Pork belly
    400 g
  • Salt and pepper mix
    2 three finger pinches
  • Boiled egg
    1
  • (A)Noodle soup base (Mentsuyu)
    2 tbsp
  • (A)Sugar
    2 tbsp
  • (A)Cooking sake
    2 tbsp
  • (A)Grated ginger
    1/2 tsp
  • (A)Grated garlic
    1/2 tsp
  • Japanese leek
    5 cm

How to make

  1. 1. Make a cut in the Japanese leek, remove the core, shred the white part, and turn it into shredded Japanese leek (shiraga-negi).
  2. 2. Place 5 pieces of pork belly on a cutting board with 0.1-inch layers, sprinkle with salt and pepper mix, and roll from the edge.
  3. 3. Place the remaining pieces of pork belly on a 0.1-inch layer, sprinkle with salt and pepper mix, and place Step 2 on top and roll up.
  4. 4. Place Step 3 in a pan heated over medium heat with the end of the roll facing down, and cook. When browned all over, turn the heat down to low, cover with a lid, and steam cook for about 10 minutes.
  5. 5. When the pork belly is cooked through, add ingredient (A) and turn the heat to medium. When it comes to a boil, add the boiled egg, and boil it down while mixing, then remove from the heat when it becomes thick.
  6. 6. Cut it into bite-size pieces, place on a plate, garnish with Step 1 and it's ready.

Tips for cooking

By putting the lid on and steaming, you can thoroughly cook the inside. By boiling down the sauce and thickening it, it will mix well with the ingredients and become more delicious.

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