Chicken Chashu Recipe | Japanese Braised Chicken Recipe | Kitchenstagram
Chicken Chashu is a delicious twist on the classic ramen topping traditionally prepared with pork belly. This version uses chicken thighs wrapped around breast meat- to create tender, neatly rolled slices that look beautiful i a bowl of ramen.
The preparation begins by shaping the chicken into a tight log, which helps it cook evenly and gives those signature round slices. After browning the outside for added depth, the roll is gently simmered in a soy-based sauce with a balance of sweetness and saltiness. As it cooks slowly, the meat absorbs the rich seasoning while staying moist and delicate. Once rested in the braising liquid, the flavour deepens even further.
Chashu traces its roots to the Chinese dish Char siu, but the Japanese interpretation has evolved into something quite distinct. Instead of roasting or barbecuing, Japanese Chashu is typically simmered. The result is softer, more succulent and designed to pair perfectly with noodles and broth. While pork belly remains the most common choice, chicken has gained popularity as lighter option that still delivers satisfying flavour.
Thinly sliced Chicken Chashu adds substance and visual appeal to ramen bowls. It also works wonderfully over steamed rice in a donburi or served on its own with a drizzle of the reduced cooking sauce. With its juicy texture and balanced seasoning, this chicken variation offers a fresh take on a beloved classic.
Why you’ll love this recipe:
A lighter take on the classic chashu that feels wholesome and perfect for everyday meals.
The rolled chicken turns out incredibly soft and juicy, with slices that are tender and full of flavour.
Made with simple, easy-to-find ingredients that are available at most grocery stores.
The cooking process is quick and manageable, making it ideal for busy days.
Resting the chicken is its braising liquid overnight deepens the taste beautifully and makes it perfect with steamed rice or ramen.
Serving Suggestions:
Chicken Chashu is wonderfully versatile and fits into far more than just a ramen bowl. Slice it then and layer it over light, broth-based noodles for added depth, or pair it with chilled noodle salads for a satisfying contrast in texture and temperature. It also works beautifully in rice-based meals. Try it over a warm bowl of steamed rice, mixed into fried rice or arranged donburi-style with your favourite toppings.
For a complete meal, serve it as the centerpiece with simple sides like clear soups, fresh greens or lightly pickled vegetables to balance its richness. This tender chicken is especially good with a quick homemade soy-based ramen, but it’s just as tasty tucked into sandwiches or wraps for an easy lunch option.
Storage and Reheating Tips:
Storage: After marinating, place the Chicken Chashu and eggs in a clean airtight container. Keep the leftover sauce separately if you’d like to spoon it over rice bowls later. Refrigerate for up to one week. For longer storage, freeze for about a month. Thaw slowly in the refrigerator overnight before warming.
Reheating: These are several easy ways to warm it up. You can gently heat the slices in hot sauce, slide them straight into a steaming bowl of ramen or noodle soup, or lightly char the surface with a culinary torch for a smoky finish. This flame-seared style is known as aburi chashu.
Ingredients
1 no. Chicken thigh, boneless
1 no. Chicken Breast
1 LTR Chicken Stock
75 ml Soy Sauce
2 tbsp Mirin
2 tbsp Sake
2 tbsp Brown Sugar
1 tbsp Ginger, grated
6-8 nos. Garlic Clove
1/2 cup Green Onion, roughly chopped
Cotton string
Preparation
- Step 1: Lay the chicken thigh between a plastic sheet – an optional but neat step. Then pound the chicken thigh using a rolling pan or a meat pounder until they are between 1/8 and 1/4-inch thick.
- Step 2: Place the chicken breast over the chicken thigh. Then roll the chicken thigh over the breast using the plastic to hold it together jelly roll style. Secure with toothpicks or string to make a cylindrical shape.
- Step 3: In a pot, combine chicken stock, soy sauce, mirin, sake, brown sugar, grated ginger, garlic cloves and roughly chopped green onion. Stir to combine.
- Step 4: Bring to a boil, reduce the flame to medium-low and add the chicken log. Cover and simmer for 15 minutes. Remove the lid, flip the chicken and simmer for another 10-15 minutes.
- Step 5: Remove from the heat and let cool to room temperature. Transfer the chicken and the brine into a ziplock bag, ensuring the chicken is fully submerged in the marinade and seal the bag, pressing out as much air as you can. Rest the chicken chashu in the fridge for at least 12 hours, preferably overnight, for the best flavour.
- Step 6: After 12 hours or overnight, remove the chicken from the marinade and cut off the twine with kitchen shears. Slice the chicken chashu while it’s cold, this will stop it from falling apart.
- Step 7: Serve Chicken Chashu as is, as a ramen toping or have it on top of rice as a donburi. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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