Serves: 2
Cook Time: 25 minutes
Serves: 2
Cook Time: 25 minutes
A Taste of Japan: The Story of Chicken Chashu
In Japan, "chashu" traditionally refers to slow-braised pork belly, a rich and flavorful topping commonly found in ramen. However, chicken chashu has become a lighter and equally delicious alternative, offering the same depth of flavor but with a learner profile. The origins of chashu trace back to the Chinese dish "char siu," which was adapted in Japan to suit local palates, replacing the barbecue-style roasting with gentle simmering in a savory soy-based sauce.
Chicken chashu is prized for its tender texture and versatility, pairing perfectly with both creamy tonkotsu broths and lighter shoyu-style soups. By simmering the chicken in soy sauce, mirin, and sake, this recipe captures the authentic Japanese technique of infusing flavors while keeping the meat juicy and succulent. It's a modern twist on tradition that brings the authentic taste of Japan straight to your table.
Ingredients:
Directions
STEP 1
In a small pot, combine soy sauce, mirin, sugar, rice vinegar, grated ginger, and thick slices of green onion.
Bring the mixture to a boil over medium heat.
STEP 2
Add the chicken breast to the pot, reduce the heat to low, and simmer for 5 minutes.
STEP 3
Flip the chicken thighs, and continue simmering for an additional 5 minutes,
spooning the sauce over the chicken as it thickens into a glaze.
STEP 4
Remove from heat, cover with the lid, and let cool completely to ensure the sauce is no longer warm.
Add a soft-boiled egg to the cooled sauce and marinate for 10 minutes.
STEP 5
Prepare the Sapporo Ichiban Chicken noodles according to the package instructions.
STEP 6
Slice the chicken chashu into pieces and place them on top of the cooked noodles.
Add marinated eggs and any additional toppings you like.