Chashu is Japanese braised pork, which is a popular topping option for ramen.
I used Kuruma-Fu, which is a Japanese gluten product and has been used for many many years.
They are sold dry like this.
You soak them in water for about 30 minutes.
You remove excess water from them, coat with corn starch, and fry with oil.
They have a wonderful meat-like texture.
Chashu glaze: 2 tablespoons water, 1 tablespoon soy sauce, 1~1.5 tablespoon sugar, 1/2~1 teaspoon vegetable bouillon paste, grated garlic from 2 cloves
By 
