Featured Recipe

Chicken Chasu Ramen

Serves 1
Prep time: 10 minutes
Cook time: 30 minutes



  • 1 package Sapporo Ichiban Shio Ramen
  • 4 oz. chicken thigh, skin on
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • 1 teaspoon vinegar
  • Oil for cooking
  • 1 egg, soft boiled and sliced in half
  • Sliced green onion for garnish





Prepare chicken chasu rubbing chicken with sugar, vinegar, salt and ½ teaspoon of oil.
Roll chicken skin-side-out into a tight roll. Secure with cooking twine.




In a skillet, heat 2 tablespoons of oil over medium.
Once hot, add chicken and brown on all sides.
Remove from heat and set aside.




In a pot, bring 2 cups water to a boil.
Reduce to a simmer, add chicken chashu and cook uncovered for 20 minuets.
Add ramen and cook for 3 minutes.
Remove from heat. Using a spoon, skim off any film that has formed on top of your soup and disard.
Add seasoning from attached packet and stir to dissolve.




Transfer ramen to a bowl.
Remove chicken, take off twine, and slice into 4-5 equal-sized medallions.
Then, place the chicken on top of the noodles.
Add egg and garnish with green onion.