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Homemade chicken chashu served on top of shoyu ramen in a white and red bowl

Chicken Chashu (Japanese Braised Chicken Thigh)

5 from 1 vote
By Yuto Omura
https://sudachirecipes.com
Learn how to make succulent, melt in the mouth chashu made with juicy chicken thigh simmered in a fragrant broth and soaked in a rich and sweet soy sauce based marinade. It's simple to do and every element can be used to make a variety of delicious Japanese dishes!
Prep Time10 minutes
Cook Time1 hour
Marinating Time12 hours
Total Time13 hours 10 minutes
Course Homemade Ingredients, Sides, Snacks
Cuisine Japanese
Servings 4 portions
Prep Time: 10 minutes
Cook Time: 1 hour
Marinating Time: 12 hours
Total Time: 13 hours 10 minutes
Course: Homemade Ingredients, Sides, Snacks
Cuisine: Japanese
Servings: 4 portions

Ingredients 
 

Chicken and broth

  • 600-700 g boneless chicken thigh(s) boneless, skin-on
  • 50 g Japanese leeks (naganegi) green part
  • 50 g ginger root
  • 3 cloves garlic

Marinade

  • 150 ml soy sauce
  • 50 ml sake
  • 1 tbsp mirin
  • 30 g sugar
  • 250 ml chicken stock leftover from simmering

Instructions 

  • Stab 600-700 g boneless chicken thigh(s) with a fork all over both sides.
    Chicken thigh pierced with a fork on a wooden chopping board
  • Cover with plastic wrap and beat with a rolling pin until flattened and an even thickness all over.
    Chicken thigh covered with plastic wrap and flattened with a rolling pin
  • Roll and wrap with butcher's string. Tie and knot tightly to keep it secure.
    Optional step: Heat a frying pan on medium-high and seal the surface to crisp up the skin and add a charred flavor.
    Chicken thigh rolled into a cylinder and tied with butchers twine
  • Place the chicken in a large pot and fill with cold water until completely submerged.
    Rolled chicken thigh boiling in a pot of water
  • Heat the pot on medium-high and bring the water to a boil. Once boiling, lower to a simmer and scoop out any scum floating around the top. Then add 50 g Japanese leeks (naganegi), 50 g ginger root and 3 cloves garlic,
    Rolled chicken thigh simmering in broth with ginger, garlic and spring onions
  • Place a drop lid on top and allow to simmer for 1 hour.
    Simmering chicken chashu with a drop lid
  • While it's simmering, take a small pan and add 150 ml soy sauce, 50 ml sake, 1 tbsp mirin and 30 g sugar. Bring to boil on a medium setting and allow to bubble for 2-3 minutes to burn off the alcohol in the sake and mirin. Remove from the heat and leave to cool. This is the base of the marinade.
    Making marinade for chicken chashu
  • After the chicken has simmered for 1 hour, turn off the heat and remove it from the stock. Place it on a plate and allow it to cool for about 10-20 minutes or until cool enough to touch.
    Once cool, place the chicken inside a zip lock bag and pour in 250 ml chicken stock from the pot we cooked the chicken in earlier.
    chicken chashu in a ziplock bag with broth
  • Add the cooled marinade to the bag, push out the air and seal the top. (Extra optional step: add a few boiled eggs to make easy ramen eggs!)
    chicken chashu in a ziplock bag with marinade
  • Store in the refrigerator for at least 12 hours, preferably overnight.
    chicken chashu marinating in a ziplock bag
  • Slice while cold and serve with ramen, donburi or eat as a snack.
    Homemade chicken chashu served on top of shoyu ramen in a white and red bowl close up
  • Enjoy!

Notes

The leftover chicken broth can be used to make ramen or soups.
The leftover marinade can be used as a sauce or cooked into other recipes such as fried rice.
Keep refrigerated and consume within 3-5 days. 
Freeze for up to 2 weeks and defrost in the fridge overnight before use. (Or cut it into slices before freezing for smaller portions that can defrost quickly.)