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Veal Shoulder Chashu

Chef Willy Eick

Royal Dutch Veal | Veal shoulder chashu, almond milk, marrow, yarrow, sorrel, nasturtium, iceplant.
by Chef Willy Eick


Veal Shoulder w/ Char Siu Glaze


  • Royal Dutch Veal Shoulder
  • 12 tbsp. Honey
  • 8 cubed, fermented red tofu
  • 6 tbsp. Hoisin
  • 6 ea. Garlic cloves
  • 3 tsp. Chinese five spice
  • 6 tbsp. Mirin
  • 3 tsp. Chili flake


  1. Blend everything (except the veal shoulder) on high until smooth.
  2. Cover shoulder with blended glaze.
  3. Roast at 250 for 3 1/2 hours.

Almond Milk


  • 1 pint Almonds
  • 1 pint Water


  1. Soak almonds in water overnight
  2. Blend
  3. Strain through fine mesh, pushing out the “milk”

Bone Marrow


  1. Brine overnight with 1% salt by weight of water.
  2. Soak in hot water for 5-10 minutes.
  3. Push Marrow out of bones.


Combine in shallow bowl, garnishing with yarrow, sorrel, nasturtium, iceplant, and pouring almond milk in last.