Chashu (pork fillet) made with pork belly not only go well with noodles, it is also a perfect accompaniment to rice. The tare sauce is a little sweet so please add your preferred amount of pepper and chillies.
- Pork Back Ribs Chashu…75g
- Soy Sauce…20ml
- Apply heat to the soy sauce, sake, and sugar and boil the ingredients down to approximately 2/3. Please make sure to stir the ingredients while it boils so it doesn’t burn.
- Fry the chashu. When the surface of the noodles is crisp and turns a golden brown, please add 1 tare.
- Place two pieces of chashu on top of the rice in a bowl and then pour the tare on top. If you prefer, you may also add Japanese leeks, etc.