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1
Try to find meat with as little fat as possible.
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2
Roll up the meat, putting the thickest part inside, and wrap with cooking twine.
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3
If using chicken breasts, wrap and tie the same way.
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4
For those of you making ramen brothto go with this, slow-cook the meat for two hours.
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5
Otherwise, go to Step 4.
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6
Put the meat in a pot with enough water to cover.
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7
Mix together everything from the soy sauce to the ginger, add to the pot, and cook over medium heat.
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8
For those who skipped Step 3, add the ingredients now.
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9
Skim off the scum, then cover with a small lid that sits right on top of the food (a drop lid, or otoshibuta, a sheet of aluminum foil can be substituted), and simmer over low heat.
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10
For those of you who are making soup, cook for 2 hours.
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11
For those of you who aren't, cook between 3 and 4 hours.
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12
The meat is perfectly cooked when a skewer can be inserted easily and cleanly into the meat.
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13
Leave the meat soaking in the liquid overnight (this is crucial).
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14
Remove the meat from the liquid, wrap in cling wrap, and refrigerate.
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15
It's easier to cut when chilled.
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16
Serve in ramen or over rice, or as a snack with pickled bamboo shoots (menma) and ra-yu spicy sesame oil..
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17
Here's what it looks like on ramen.
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18
I have a lot of ramen recipes on my page, so have a look.
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19
This is chicken char siu on rice, garnished with pickled bamboo shoots, leftover broth, and sesame oil.
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20
The chicken is so tender, it's falling apart!
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21
I made a dressing out of broth, soy sauce, black vinegar, and sesame oil, poured it over char siu and pickled bamboo shoots, and scattered a bunch of onions on top.
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22
Note: Refrigerate the broth, remove the fat that rises to the surface, and you've got a great sauce.
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23
It's perfect for using as stock for stir fry or soup.
