#chashu

自家栽培小松菜キムチと叉焼（頂きものの冷凍食品）の炒飯、湯引きレタス、シェントウジャン（豆乳のスープ）。

Fried Rice with Homemade Komatsuna Kimchi & Chashu Pork Dinner - April 2026

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できあいの焼豚（頂きもの）、焼豚の切れ端とねぎとアスパラの炒めもの、ご飯、キムチ、黒にんにく、めかぶ。軽い夏風邪を引いてありあわせのもので作った夕食。

Chāshū (チャーシュー) is a Japanese adaptation of the famous Chinese barbecued pork dish called char siu (叉燒). We prepare the pork belly for chashu by rolling it into a log (or make the non-rolled version and skip rolling). Then, we braise it over low heat in a sauce seasoned with soy sauce, sake, and sugar.

In Japanese, we sometimes call chashu nibuta (煮豚), literally simmered/braised pork, as opposed to yakibuta (焼豚), which means barbecued pork. The Japanese enjoy chashu as a topping for ramen and other noodles, but also over steamed rice in a rice bowl dish called chashu don.

Ah, Metro Manila in the summer! With the rising temperatures and the ever-present traffic jams, what could possibly make this homebody venture out to Pasay City? A delicious foodie adventure, of course! The hassles of travel and traffic jams are worth it when gastronomic delights await you at your destination. Such was my experience when Hubby and I braved the city’s streets – our first…

Here's my homemade tonkotsu ramen. Okay, I didn't make the noodles myself, but I made the broth, the chashu, and the omelette. The broth is the star of the show anyway. I spent thirteen hours boiling the bones and produce for that!