Description
Make your ramen topping with this Japanese Chicken Chashu! Tender, melt-in-your-mouth dish made with rolled chicken thighs and a rich soy-based braising sauce. It’s perfect for classic ramen or rice bowls. This Japanese Braised Chicken Thigh dish is perfectly savory and sweet!
Ingredients
Scale
- 4 boneless chicken thighs
- 14 chicken skin
- 1 chopped onion
- 3 cm sliced ginger
- 4 cloves garlic
- 1 chopped scallion
- Cooking oil
- 3 cups water
- 1 cup Japanese sweet sauce
- ½ cup Japanese soy sauce
- 1 tsp chicken stock powder
Instructions
- Stretch out 3 mattress threads horizontally and 2 vertically then spread 7 chicken skin on top of it.
- Roll up 2 chicken thighs, then place on top bottom of the chicken skin.
- Fold the bottom up, then fold in both sides, roll it up then tie the mattress threads.
- Heat cooking oil in a pan, once hot add the chicken thighs, onion, ginger, garlic, and scallion.
- Cook until the chicken are golden brown and crispy.
- Remove from the pan and set aside.
- In a pot, pour in water, Japanese sweet sauce, soy sauce, and chicken stock powder.
- Heat over medium heat and once boiling add fried chicken thighs for an hour.
- After 1 hour, transfer the chicken chashu and the soup into a thinwall container, cover and refrigerate for at least four hours.
- Cut the threads and slice the chicken.
Notes
- The chicken skin is necessary for achieving a golden brown and crispy exterior and adds extra umami, richness, and collagen to the braising liquid.
- Water is used as a substitution for mirin/rice vinegar for a halal version.
- If you are gluten-free, use a gluten-free soy sauce like tamari.
- You can torch the chicken after slicing for a smoky aroma.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Braised, Pan-fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving