LEMBUT EMPUK MELELEH - RESEP CHASHU DON ( BABI KECAP JEPANG )
Chasu donburi
Chashu Don (Japanese Soy-Braised Pork Belly Rice Bowl)
Bahan
Ajitama :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus pork belly utuh sekitar 10 menit dengan air bersih untuk membuang buih dan bau di permukaan kulitnya, lalu angkat dan potong menjadi dua bagian.
- Masukkan pork belly ke panci baru bersama bawang bombay, daun bawang, kombu, jahe, bawang putih, soy sauce, gula, dan mirin (opsional, bisa diganti gula/air untuk versi halal), lalu masak dengan api sedang selama 40 menit sampai 1 jam tergantung keempukan daging (cek dan tambah waktu bila perlu).
- Sambil menunggu, buat ajitama: rebus telur selama 7 menit di air mendidih, lalu rendam di air es untuk menghentikan proses masak. Masak air, soy sauce, dan gula hingga larut untuk rendaman, lalu rendam telur dengan permukaan ditutup tisu agar terkena marinasi merata.
- Setelah daging matang dan empuk (sekitar 1-1,5 jam), angkat pork belly, lalu iris setebal sekitar setengah cm.
- Panaskan wajan tanpa minyak (karena daging sudah berlemak), masak irisan pork belly bersama sisa kuah kaldunya, balik-balik, dan tambahkan sekitar 2 sendok besar kuah lagi hingga kuahnya benar-benar mengental dan meresap ke daging.
- Sajikan chashu di atas nasi bersama kuah kental, telur ajitama yang sudah dipotong, taburan cabe bubuk (boncabe/togarashi) sesuai selera, daun bawang, dan sesame seed.
Ingredients
Ajitama (marinated egg):
Toppings:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole pork belly for about 10 minutes in plain water to remove the scum and odor from the skin's surface, then remove it and cut it into two pieces.
- Put the pork belly into a fresh pot with onion, scallion, kombu, ginger, garlic, soy sauce, sugar, and mirin (optional, can be swapped for sugar/water for a halal version), then cook over medium heat for 40 minutes to 1 hour depending on how tender the meat needs to be (check and add more time if needed).
- While waiting, make the ajitama: boil the eggs for 7 minutes in boiling water, then soak them in ice water to stop the cooking. Cook water, soy sauce, and sugar together until dissolved for the marinade, then soak the eggs with the surface covered by a tissue so the marinade coats evenly.
- Once the meat is cooked and tender (about 1-1.5 hours), remove the pork belly, then slice it about half a centimeter thick.
- Heat a pan with no oil (since the meat is already fatty), cook the sliced pork belly together with the remaining braising liquid, flipping it and adding about 2 large spoonfuls more of the liquid until the sauce is thick and glazed onto the meat.
- Serve the chashu over rice with the thickened sauce, sliced ajitama egg, a sprinkle of chili powder (boncabe/togarashi) to taste, scallion, and sesame seeds.
Cook Mode
Chasu donburi
Chashu Don (Japanese Soy-Braised Pork Belly Rice Bowl)
LEMBUT EMPUK MELELEH - RESEP CHASHU DON ( BABI KECAP JEPANG )
LEMBUT EMPUK MELELEH - RESEP CHASHU DON ( BABI KECAP JEPANG )
Bahan
Ajitama :
Pelengkap :
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Rebus pork belly utuh sekitar 10 menit dengan air bersih untuk membuang buih dan bau di permukaan kulitnya, lalu angkat dan potong menjadi dua bagian.
- Masukkan pork belly ke panci baru bersama bawang bombay, daun bawang, kombu, jahe, bawang putih, soy sauce, gula, dan mirin (opsional, bisa diganti gula/air untuk versi halal), lalu masak dengan api sedang selama 40 menit sampai 1 jam tergantung keempukan daging (cek dan tambah waktu bila perlu).
- Sambil menunggu, buat ajitama: rebus telur selama 7 menit di air mendidih, lalu rendam di air es untuk menghentikan proses masak. Masak air, soy sauce, dan gula hingga larut untuk rendaman, lalu rendam telur dengan permukaan ditutup tisu agar terkena marinasi merata.
- Setelah daging matang dan empuk (sekitar 1-1,5 jam), angkat pork belly, lalu iris setebal sekitar setengah cm.
- Panaskan wajan tanpa minyak (karena daging sudah berlemak), masak irisan pork belly bersama sisa kuah kaldunya, balik-balik, dan tambahkan sekitar 2 sendok besar kuah lagi hingga kuahnya benar-benar mengental dan meresap ke daging.
- Sajikan chashu di atas nasi bersama kuah kental, telur ajitama yang sudah dipotong, taburan cabe bubuk (boncabe/togarashi) sesuai selera, daun bawang, dan sesame seed.
Ingredients
Ajitama (marinated egg):
Toppings:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Boil the whole pork belly for about 10 minutes in plain water to remove the scum and odor from the skin's surface, then remove it and cut it into two pieces.
- Put the pork belly into a fresh pot with onion, scallion, kombu, ginger, garlic, soy sauce, sugar, and mirin (optional, can be swapped for sugar/water for a halal version), then cook over medium heat for 40 minutes to 1 hour depending on how tender the meat needs to be (check and add more time if needed).
- While waiting, make the ajitama: boil the eggs for 7 minutes in boiling water, then soak them in ice water to stop the cooking. Cook water, soy sauce, and sugar together until dissolved for the marinade, then soak the eggs with the surface covered by a tissue so the marinade coats evenly.
- Once the meat is cooked and tender (about 1-1.5 hours), remove the pork belly, then slice it about half a centimeter thick.
- Heat a pan with no oil (since the meat is already fatty), cook the sliced pork belly together with the remaining braising liquid, flipping it and adding about 2 large spoonfuls more of the liquid until the sauce is thick and glazed onto the meat.
- Serve the chashu over rice with the thickened sauce, sliced ajitama egg, a sprinkle of chili powder (boncabe/togarashi) to taste, scallion, and sesame seeds.
Cook Notes
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