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chashu donburi thumbnail

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

  • Author: Yuto Omura
  • Total Time: 3 hours 20 minutes
  • Yield: 2 Portions 1x


How to make Japanese Simmered Pork "Chashu Donburi" Rice Bowl from scratch! 



Part 1

  • 700g Pork belly
  • 50g Spring onion green part
  • 50g Fresh ginger
  • 3 cloves Garlic
  • ½ White onion
  • 1 tsp rice vinegar

Part 2

  • 50ml Sake
  • 1 tbsp Mirin
  • 250ml Pork stock (from part 1)
  • 150ml Soy sauce
  • 30g Sugar
  • 4-6 Soft boiled eggs

Making the donburi


Part 1

  1. Roughly cut half an onion and slice 50g of fresh ginger. (It's fine to leave the skin on the ginger, just make sure it's washed before you cut it.)
    Vegetables cut for chashu pork stock
  2. Take your pork belly block and pierce both sides with a fork. 
    piercing pork belly with a fork
  3. Dry the pork belly with a paper towel and roll. Optional: Start with the thinnest side and roll it up, secure with string or meat netting. (See video)
    rolling and tying the chashu
  4. Place the pork into a deep pot, fill with cold water until the pork is just about submerged. (It's okay if the highest part is slightly poking out the top.)
    adding the pork to the pot with water
  5. Turn the heat on a medium-high setting and bring the water to a boil. If there's scum floating on the top, scoop it out.
    scooping up the scum from the surface of the broth
  6. Once it's boiling, lower the heat to a simmer and add the spring onion, onion, ginger, garlic and 1 tsp of rice vinegar. 
    adding vinegar to the pork broth
  7. Place a drop lid on top (see post for how to make your own drop lid) and then allow to simmer on a low heat for 1 hour if it's rolled, or 45 minutes unrolled.
    adding a drop lid to the pot
  8. Once the time has passed, peel back the drop lid, carefully flip the pork over onto the other side and put the drop lid back into position. Simmer for another 1 hour (rolled) or 45 mins (unrolled).
    Turning the pork
  9. After the time is up, turn off the heat, remove the pork and place it in a large ziplock bag.
    Placing pork into a ziplock bag

Part 2

  1. In a smaller pot or pan, add 50ml of sake and 1 tbsp mirin. Heat on medium high and bring it to a boil. Allow to boil for 1 minute to burn off the alcohol.
    pouring soy sauce into a pan
  2. Add 250ml of the pork stock from part 1 with 150ml soy sauce and 30g sugar. 
    Taking a scoop of pork broth with a ladle
  3. Mix well and bring to the boil once more.
    Bringing marinade to a boil
  4. Turn off the heat and leave to cool.
  5. Once it's cool enough, pour it into the ziplock bag with the pork belly inside, along with 4-6 soft boiled eggs. (optional)
    Pouring marinade over the chashu
  6. Seal the ziplock bag and place it upright in the fridge. (You can place the ziplock bag in a tray or bowl to prevent any leaks.)
  7. Rest the pork in the liquid for 12 hours or overnight.

Part 3

  1. Heat a frying pan on a medium-high heat. Once it's hot, add the pork belly to the pan. (No need to add any oil.)
    Sealing chashu
  2. Add 100ml of the liquid from the ziplock bag to the pan and move the pork around the pan to glaze it. 
    moving the chashu around in the glaze
  3. Once the pork is glazed and slightly charred on the outside, remove it from the pan and allow it to rest for 5-10 minutes.
  4. Cut the white part of a spring onion into thin strips and soak in a bowl of cold water for 5-10 minutes. This is called "shiraganegi".
    Cutting spring onion into thin strips to make "Shiraganegi"
  5. Dish up the rice, cut the ramen eggs into halves and then cut the chashu into slices.
  6. Place the slices of chashu on top of the rice with 2 egg halves per bowl.
    Top down view of chashudon with chopsticks landscape
  7. Drizzle the chashu with mayonnaise and top with the shiraganegi onion slices. Add some chili threads (optional) and serve.
  8. Enjoy your delicious homemade chashu don from scratch!  
    A piece of chashu picked up with chopsticks


You can make this dish with leftover chashu instead of making it all from scratch. 

The chashu can be kept in the fridge for up to 1 week, or 3-4 weeks in the freezer. (I recommend cutting it into slices before freezing.)

  • Prep Time: 20 mins
  • Cook Time: 3 hours
  • Category: Japanese
  • Method: Braise
  • Cuisine: Japanese

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