That lovely smoky aroma as your ramen arrives? That’s our aburi chashu at work. At Ichi-ban Boshi, we finish the pork with a flame to bring out its golden edges and rich, savoury flavour.
If you’re new to the name, aburi means flame-seared, and chashu is the sliced pork you’ll often find on top of ramen. Here’s a closer look at our Aburi Chashu Ramen, from the final sear to the finished bowl.
A little flame. A whole lot of flavour.
We lay the chashu slices on a wire rack and finish them with a blowtorch. As the flame passes over the pork, the surface turns golden and the fat takes on a lovely gloss.
It’s a small finishing touch that brings that unmistakable smoky aroma to your bowl. Take a look at the searing process in the short video below.
From noodles and broth to a bowl worth digging into.
Cook the noodles, add the broth, then arrange the flame-seared chashu on top. Each step brings our Aburi Chashu Ramen a little closer to your table.
Come behind the scenes and watch it all come together, from cooking the noodles to the final toppings.
Get a little closer to the good bits.
Those golden seared edges. That glossy pork. Add noodles and broth, and the savoury flavour of the chashu becomes part of every mouthful.
Make your next bowl Aburi Chashu Ramen.
You’ll find Aburi Chashu Ramen on our Sydney City and Bondi Junction menus. Already have a favourite ramen? Try adding aburi chashu as a topping for an extra hit of smoky, savoury flavour.
Explore the Sydney City menu →
Explore the Bondi Junction menu →
Dishes and availability may vary by location and season. Please check your local restaurant’s current menu.
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Our Restaurants
Sydney City
Bondi Junction
Sydney Express