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Braised Chashu Donburi Rice Bowl (チャーシュー丼)

  • Author: Yuto Omura
  • Prep Time: 10 mins
  • Cook Time: 1 hr 20 min
  • Total Time: 47 minute
  • Yield: 2 Portions 1x


How to make Japanese Braised Chashu Donburi Rice Bowl



For the broth

  • 150g Pork shoulder or belly block
  • 2 Boiled and peeled eggs (optional)
  • 1 tsp Lard (or vegetable oil)
  • 250ml Soy sauce
  • 500ml Cold water
  • 100ml Sake
  • 25ml Mirin
  • 50g Sugar
  • 2 cloves Garlic
  • 2 pieces of Ginger
  • 1 Spring onion (Green bit only)

Assembling the donburi


  1. First, heat up a frying pan on a medium-high heat with 1 tsp of lard OR 1 tsp vegetable oil.
  2. Seal the meat by frying the edges in the frying pan, this will keep the juices in.
  3. When the surface of the meat is sealed all over, transfer the meat to a plate lined with kitchen paper to absorb the excess oil.
  4. In a large pot, pour in 250ml of soy sauce, 500ml of cold water, 100ml of sake, 25ml of mirin and 50g sugar.
  5. Add the sealed pork, 2 boiled and peeled eggs along with 2 cloves of garlic and 2 pieces of ginger both with the skin on. Also add one spring onion with the white part cut off (green part only).
  6. Put the lid on the pot and heat with medium-high heat, bring to the boil.
  7. Once it’s boiling, turn down the heat to a low setting.
  8. For the next step, we used a “drop lid”. This is a piece of foil that has been scrunched up, pierced in the middle to make a 1cm hole and then pushed down onto the soup, touching the surface. This helps to saturate the food with minimum amount of broth and evenly cook.
  9. Simmer for 30 minutes on a low heat.
  10. After 30 mins, turn the pork over and simmer for another 30 minutes again with the drop lid.
  11. Turn off the heat and remove the drop lid, leave for 10 minutes.
  12. Dish up the rice into two bowls.
  13. Pour around 2 tbsp worth of the broth you used to cook the chashu onto each bowl of rice.
  14. Take out the pork and cut into fine slices.
  15. Arrange on top of the rice.
  16. Drizzle with mayonnaise and garnish with finely chopped spring onions.
  17. Enjoy!


  • If you want to increase the serving number for this recipe, you only need to increase the amount of meat, eggs and rice (as long as the meat is fully immersed in the broth, you don’t need make extra broth)
  • You can use the broth over and over. Remove the ginger, spring onion and garlic at the end and store in the fridge for up to 1 week or 1 month in the freezer.
  • You can soak boiled and peeled eggs in the broth to use for your next dish.
  • If you want stronger flavour you can simmer for longer, the broth will be reduced more.
  • Category: Japanese
  • Method: Braise
  • Cuisine: Japanese

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