Name: Chilled Somen Noodles with Microwave Chashu Pork
Cuisine: 和食
Ingredients: 300g pork belly block; 2 tsp grated ginger; 2 tsp grated garlic; 1 tbsp tsuyu (double-concentrate noodle soup base); 1 tsp sugar; 1 serving somen noodles; 2 cm garlic paste (from a tube); 2 tsp chicken bouillon powder; 1 tsp Hondashi (bonito soup stock powder); 1 tsp soy sauce; 1 tsp sesame oil; 50 ml water; 250ml–300ml ice water; Green onions, to taste

About "Chilled Somen Noodles with Microwave Chashu Pork"

This recipe features chilled somen noodles served with a double-broth soup and microwave chashu pork made easily from a pork belly block. By poking holes in the meat with a fork and rubbing in ginger, garlic, and tsuyu, then microwaving at 600W for 3 minutes on each side, you get a tender and juicy pro-grade finish. The combination of Hondashi and chicken bouillon creates a light yet deeply flavorful broth.

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Video Timestamps

Tips for Making "Chilled Somen Noodles with Microwave Chashu Pork"

Prep
- Poke '10 times more holes' than you think in the pork belly with a fork. This allows flavors to penetrate deeply and breaks down fibers for an incredibly tender texture.
Prep
- Thoroughly rub the seasonings into the meat by hand. This helps the meat absorb moisture and soak up the flavors.
Heat control
- The microwave rule of thumb is '1 minute per side for every 100g of meat.' For 300g, cook at 600W for 3 minutes per side. This ensures it cooks through perfectly.
Heat control
- When removing the plastic wrap, peel it off from the far side. Peeling it from the front can cause steam burns.
Heat control
- After microwaving, let the meat sit to cook through completely with residual heat.
Seasoning
- Microwave the soup seasonings for 30 seconds before adding ice water. This fully dissolves hard-to-melt ingredients and tempers the raw odor of tubed pastes.
Seasoning
- Using highly aromatic pure sesame oil is highly recommended.
Finishing
- After boiling the somen, rub and wash them thoroughly in cold water. This is crucial to wash away the surface oil from the manufacturing process.
Finishing
- Squeeze the water out of the somen thoroughly before serving so it doesn't dilute the soup.

Ingredients for "Chilled Somen Noodles with Microwave Chashu Pork"

14 items

* Tap ingredient names to find on Amazon

300gpork belly block
2tsp grated ginger
2tsp grated garlic
1tbsp tsuyu (double-concentrate noodle soup base)
1tsp sugar
1serving somen noodles
2cm garlic paste (from a tube)
2tsp chicken bouillon powder
1tsp Hondashi (bonito soup stock powder)
1tsp soy sauce
1tsp sesame oil
50ml water
250ml–300mlice water
Greenonions, to taste

How to Make "Chilled Somen Noodles with Microwave Chashu Pork"

1
Place the pork belly block (approx. 300g) on a microwave-safe plate and poke holes all over using a fork. It is important to poke about 10 times more than you think you need.
2
Add 2 tsp grated ginger, 2 tsp grated garlic, 1 tbsp tsuyu (double-concentrate), and 1 tsp sugar to the pork.
3
Thoroughly rub the seasonings into the meat by hand.
4
Place the pork skin-side down and cover loosely with plastic wrap.
5
Microwave at 600W for 3 minutes.
6
Remove from the microwave and peel off the plastic wrap from the far side.
7
Flip the meat over and microwave again at 600W for 3 minutes.
8
After heating, let it sit to cook through with residual heat.
9
In a serving bowl, add 2 cm garlic paste, 2 tsp chicken bouillon powder, 1 tsp Hondashi, 1 tsp soy sauce, and 50 ml water.
10
Microwave at 600W for 30 seconds to dissolve the seasonings.
11
Add 1 tsp sesame oil to the warmed soup base.
12
Pour in 250ml–300ml ice water to chill the soup, and mix well.
13
Boil the somen noodles.
14
Thoroughly wash the cooked somen in cold water by rubbing them together, then squeeze out the excess water completely.
15
Place the somen noodles into the bowl with the soup.
16
Slice the rested chashu pork and generously top the somen noodles with it.
17
Garnish with green onions and serve.

Food Science

Why This Dish Tastes So Good

Poking holes in the pork with a fork and rubbing in the seasonings allows the flavors to penetrate the interior quickly through osmotic pressure. Additionally, letting the meat rest and cook through with residual heat after microwaving prevents rapid protein coagulation, retaining the meat's moisture for a juicy finish. Furthermore, combining the inosinate in the pork with the glutamate found in the tsuyu, chicken bouillon, and soy sauce creates an umami synergy, resulting in a deeply rich flavor.

Umami CompoundsTemperature & Heating ReactionsMoisture Control

Detailed Commentary on "Chilled Somen Noodles with Microwave Chashu Pork"

* Content organized by topics from the video.

The Ultimate Late-Night Meal: Chilled Chashu Somen

Hi, I'm culinary researcher Monkichi. When it comes to a late-night meal after drinking during a shoot, ramen is always the go-to. But given the season, we're going to make a refreshing cold noodle dish using somen noodles instead. The star of today's show is a pork belly block. We'll use it to make an incredibly easy microwave chashu. With no other toppings, this is a bold, chashu-focused bowl. It turns out so professional-grade using just a microwave that even our cameraman was shocked. Let's get cooking!

Poke 10x More Holes Than You Think!

First, let's prep the pork belly block (approx. 300g). Place the meat on a microwave-safe plate and poke holes all over with a fork. Make sure to poke '10 times more holes' than you think you need. This not only helps the flavors penetrate deep inside but also breaks down the meat fibers, resulting in an incredibly tender texture. Next, add grated ginger (2 tsp), grated garlic (2 tsp), tsuyu (double-concentrate, 1 tbsp), and sugar (1 tsp) for a slightly sweet chashu. If you don't like it sweet, you can skip the sugar. Rub these seasonings thoroughly into the meat by hand. This rubbing process helps the meat absorb moisture and soak up the flavors. Once done, place it skin-side down.

Foolproof! The Golden Ratio for Microwaving

Cover the seasoned meat loosely with plastic wrap and cook it in the microwave. Start by heating at 600W for 3 minutes. The Monkichi-style rule of thumb for microwave chashu is '1 minute per side for every 100g of meat.' Since we have 300g of meat today, we cook each side for 3 minutes. If you have 500g, it would be 5 minutes per side. Following this rule, I've never had undercooked meat. After 3 minutes, remove it from the microwave and peel off the wrap from the far side. Be careful, as peeling it from the front can cause steam burns. Flip the meat over and microwave at 600W for another 3 minutes. Once done, let it sit to cook through completely with residual heat.

Eliminate Tube Odor! Exquisite Cold Soup

While the meat is resting, let's prepare the soup and noodles. In your favorite bowl, combine garlic paste (2 cm), ginger paste (2 cm), chicken bouillon powder (2 tsp), Hondashi (1 tsp), soy sauce (1 tsp), and water (50 ml). Microwave this at 600W for 30 seconds. Warming it slightly completely dissolves the seasonings that are hard to melt in cold water and helps eliminate the raw, metallic odor of tubed pastes. Add sesame oil (1 tsp) to the warmed soup base, then pour in the prepared ice water (250ml–300ml) and mix. Your exquisite cold soup is ready! Monkichi recommends using highly aromatic pure sesame oil for the best flavor.

Stunning Results! Pro-Grade Chashu

Once the soup is ready, boil the somen noodles. After boiling, make sure to rub and wash the noodles thoroughly in cold water. This rubbing step is crucial to wash away the oil applied to the surface of the noodles during manufacturing. After washing, squeeze out the water thoroughly so it doesn't dilute the soup, then place them in the bowl. Next, slice the chashu that has finished cooking in its residual heat. As you slice into it, you'll find it incredibly moist and beautifully pink inside—hard to believe it was made in a microwave! Generously top the somen with this pro-grade chashu, garnish with green onions, and your ultra-fast microwave chashu chilled somen is complete!

Guilt-Free! Monkichi's 'Neo Gut Health'

Now, let's eat! The soup is a double broth combining the seafood umami of Hondashi with the rich depth of chicken bouillon, making it light yet deeply flavorful. The chashu is incredibly tender and well-seasoned, defying all expectations of microwave cooking. While the cold soup firms up the meat slightly, it actually adds a wonderful texture. Pork is rich in vitamin B1, making it perfect for fighting summer fatigue and recovering from exhaustion. Monkichi says, 'Because I usually eat with health and gut care in mind, I can enjoy junk food like this guilt-free once in a while. This is what I call Neo Gut Health.' It was so satisfying that it made him want to drink even more, despite being a late-night recovery meal!

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