How Jun Furukawa Developed the Perfect Chashu Cooking Method

A bowl of ramen can be judged in seconds. The broth arrives first, then the noodles, aroma and toppings create an impression before the first sip. Chashu has a quieter role, yet its texture can decide whether the whole bowl feels balanced or unfinished. For Jun Furukawa, developing the right pork topping meant treating it as part of the ramen’s architecture rather than a decoration placed on top.

At MEN-EIJI RAMEN in Sapporo, that thinking sits naturally beside the restaurant’s rich gyokai-tonkotsu style. Seafood and pork bones bring depth, salinity and gelatin to the soup, so the chashu needs enough flavour to stand up to the broth without becoming heavy. The cooking method grew from that relationship: careful selection, controlled heat, measured seasoning and patience.

Australian diners will recognise the appeal immediately. In Sydney and Melbourne, ramen customers are often happy to travel across town for a bowl with a distinctive broth and properly cooked pork. In Brisbane’s warmer climate, serving temperature and food safety require extra care, while rising restaurant costs make a reliable preparation method essential. Furukawa’s approach offers a useful lesson in precision without losing generosity.

The result is chashu that feels tender but structured, savoury but clean, and rich without overwhelming the noodles. Its development reflects years of kitchen practice, international pop-ups and close attention to how ingredients behave. Understanding that process shows why a seemingly simple slice of pork can carry so much craft.

Starting With the Right Cut

Furukawa’s method begins before the pan, pot or oven. Pork belly is valued for its alternating layers of lean meat and fat, which soften during slow cooking and give each slice a pleasant mouthfeel. Pork shoulder can offer a meatier texture, but belly is especially effective when the goal is a silky, richly flavoured topping for tonkotsu ramen.

The cut must be even enough to cook consistently. A piece that tapers sharply may produce dry lean sections beside under-rendered fat. Trimming is therefore part of the cooking method, not an afterthought. Excessive surface fat can make the final slice greasy, while removing too much leaves the meat short of the tenderness that defines good braised chashu.

Rolling the pork creates a compact shape and helps the layers cook together. Kitchen twine holds the roll in place, allowing the outer surface to brown while the centre gradually reaches the desired texture. The shape also makes portioning easier during service, a practical advantage for a busy ramen shop where every bowl must be assembled quickly.

That consistency matters in Australia’s restaurant market, where a venue may serve dine-in customers, takeaway orders and delivery drivers within the same rush. A chashu roll that holds its shape travels better than loosely cooked slices and gives staff a dependable portion for every order.

Balancing Seafood, Pork and Seasoning

The seasoning liquid is designed to complement the ramen broth. Soy sauce contributes umami and colour, while sake or mirin can add sweetness and aroma. Ginger, garlic, spring onion and other aromatics help soften pork’s heavier notes. The aim is a layered savoury profile, rather than a sugary glaze that competes with the seafood character of gyokai-tonkotsu.

This balance is especially important when the broth already contains concentrated pork collagen and dried or fresh seafood flavours. Chashu should echo the bowl’s main profile while creating contrast. A deeply seasoned slice can make a lighter soup feel fuller, but in a rich bowl the marinade needs restraint so the palate does not become fatigued halfway through the meal.

Furukawa’s cooking philosophy treats the seasoning liquid as a working ingredient. It penetrates the pork during the braise, then can be adjusted and reused according to kitchen standards. Temperature, time and concentration must be monitored closely because the liquid changes as water evaporates and pork fat enters the pot.

For Australian diners used to comparing regional ramen styles, this distinction is easy to notice. A Tokyo-style shoyu bowl may call for a more delicate slice, while a Sapporo-inspired rich broth can carry deeper pork flavour. The best chashu method is therefore tied to the soup it accompanies, not copied in isolation.

Controlling Heat and Texture

The central technical challenge is converting firm raw pork into meat that is tender without falling apart. High heat can tighten muscle fibres and drive moisture from the lean sections. Low, steady heat gives collagen time to dissolve into gelatin, creating softness while preserving enough structure for clean slicing.

A gentle braise is often followed by a cooling stage. This pause allows the rendered fat and gelatin to settle, making the roll easier to cut. Warm chashu may taste delicious straight from the pot, but it can shred under a knife. Chilled or rested pork produces more precise slices that can later be warmed in the ramen bowl.

The distinction between tender and mushy is a matter of timing. Furukawa’s experience comes from observing the pork rather than relying on a single rigid cooking schedule. Thickness, starting temperature, cut quality and the strength of the simmer all affect the result. A reliable method includes standards, yet still leaves room for sensory judgement.

Useful kitchen checks include:

Slicing for the Bowl

Chashu thickness influences the entire eating rhythm. Very thin slices dissolve quickly into the soup, releasing fat and seasoning with every movement of the chopsticks. Slightly thicker slices provide a substantial bite and allow the diner to experience the contrast between tender lean meat and softened fat.

The knife must be sharp, and the pork should be sliced across the grain. Cutting with the grain can make even well-cooked meat seem chewy. At MEN-EIJI, this final preparation step supports the broader philosophy of balance: each topping should be easy to eat while retaining its own identity.

Serving temperature is another subtle detail. Cold pork can dull the aroma of the bowl, while overheated slices may continue cooking and lose their texture. Placing chashu on hot noodles and broth allows it to warm gradually. Some kitchens briefly sear or torch the surface, creating roasted notes, but that technique must be controlled so the fat does not dominate.

For a Melbourne customer ordering takeaway on a cool evening or a Perth diner collecting ramen on a hot night, packaging becomes part of the method. Keeping toppings separate from very hot broth can preserve texture during transport. This is one reason a thoughtful chashu process has value beyond the restaurant counter.

Refining the Method Through Service

A recipe becomes a method when it survives repetition. Furukawa’s career has included collaborations, overseas pop-ups and recognition such as a Michelin Bib Gourmand, giving him opportunities to see how chashu performs in different kitchens and dining rooms. Each service reveals practical information: how quickly slices warm, how customers respond to fat levels and which textures remain appealing after travel.

International cooking also exposes a chef to different pork specifications, equipment and customer expectations. Australian suppliers may offer cuts with different fat distribution from those available in Hokkaido. A ramen team working in Sydney needs to account for local availability, freight costs and strict cold-chain procedures. The technique must remain faithful to its purpose while adapting to the ingredient in front of it.

The following comparison shows how each stage contributes to the finished result:

Stage Main control Effect on chashu Common risk
Cut selection Fat and lean ratio Balanced richness Uneven cooking
Rolling Shape and tension Consistent texture Loose or compressed layers
Braising Low heat and time Tender collagen Dry meat or mushy fat
Resting Cooling and setting Clean slicing Shredding while hot
Seasoning Soy, aromatics and sweetness Depth without excess Overpowering the broth
Serving Slice thickness and warmth Better bowl balance Greasy or chilled topping

Bringing Sapporo Craft to Australia

The method translates well to Australian ramen culture because it values clarity and consistency. Customers may queue for a late-night bowl in Sydney, fit ramen into a Melbourne laneway food crawl or look for a warming meal after an arvo at the beach in Adelaide. Across these settings, they expect quality to hold steady whether they are seated at the counter or carrying dinner home.

Local operators also work within a market shaped by higher wages, imported ingredient costs and strong competition. A carefully prepared chashu roll reduces waste because it can be portioned accurately and used across several menu formats. It also gives a restaurant a recognisable signature, something diners remember when choosing between nearby ramen shops.

For visitors planning a Sapporo food itinerary, the two MEN-EIJI locations offer different ways to encounter Furukawa’s work. Duck Ramen EIJI brings a distinctive poultry-led direction to the brand, and diners can check the location details through Duck Ramen EIJI before making their plans. The broader lesson remains the same: a topping gains character when its preparation responds to the soup and the restaurant’s identity.

The method is therefore less about chasing an abstract perfect slice and more about making a complete bowl feel intentional. Every decision, from pork selection to final placement, supports the broth, noodles and toppings around it. That is what makes Furukawa’s approach compelling to cooks and diners alike.

A well-developed chashu process can be remembered through a few practical principles:

At MEN-EIJI RAMEN, Jun Furukawa’s chashu reflects a larger commitment to detail: Japanese technique shaped by Sapporo’s bold flavours, professional discipline and experience beyond Japan. For Australian ramen lovers, the next bowl is an invitation to pay attention to the topping as closely as the broth. Visit a MEN-EIJI location, study the balance of pork, seafood and noodles, and taste how patience turns a simple slice into part of the ramen’s identity.