Beef Ramen Chashu Style
Inspired by the Japanese chashu pork belly recipe, beef belly is braised with mirin, sake and soy sauce and then hot smoked. The combination of the sweet-salty-umami-rich glaze and smoke makes this meat the perfect ramen topping. The characteristic rolled shape is maintained even after the smoking process.
Ingredients(for 1 kg)
Instructions
Marinating & Rolling
20 minutes + 4 hoursStir together soy sauce, mirin, sake, sugar and spices. Lay beef belly flat, brush with half the marinade, roll up tightly and tie with butcher's twine at 3 cm intervals. Marinate in the remaining marinade for 4 hours.
Prepare smoker
20 minutesPreheat smoker to 120 °C. Prepare apple and beech wood chips. Place a drip pan with water and a splash of sake under the grate for moisture regulation.
Smoking & Mopping
4-5 hoursSmoke the chashu roll and brush with remaining marinade every 45 minutes. Increase temperature to 135 °C once a core temperature of 70 °C is reached. Smoke until 85-90 °C core temperature.
Cooling & Slicing
At least 2 hoursWrap the finished chashu roll tightly in cling film while still hot and let cool in the refrigerator for at least 2 hours. Only then remove the film, cut off the butcher's twine and slice into 1 cm thick pieces. Briefly caramelize in a hot pan before serving.
Pro Tip
For the perfect chashu roll, roll the meat evenly and tightly to maintain its shape. After smoking, immediately roll in cling film and let it firm up in the refrigerator – this way it can be sliced perfectly.
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