Juicy Chicken and Pork Chashu Recipe to Top off Your Ramen


Last week, I shared a recipe on how to make pork belly chashu. If you haven’t checked it out yet, take a look here! Today, I’ll be introducing how to make chashu out of different types of meat. Making chashu out of pork ham or chicken using the method we looked at last week, can dry out the meat quickly. I will be sharing a steaming method which locks in the moisture of the meat and keeps it juicy and tender. 

 
Let’s get started!
 
Ingredients:
  • Chicken leg meat OR Pork ham meat 500g
  • Ginger 3 slices
  • Garlic 2 cloves
  • Japanese green onion (green part only) 1
  • Other: Thick thread or twine
  • Soy sauce 200cc/mL (or 6.7fl oz)
  • Sake 250cc/mL (or 8.5fl oz)
  • Sugar 1 spoon (Brown sugar can be used as a substitute)
 
Directions:
  1. First tie the piece of meat. (Scroll to the bottom for the step-by-step process to tie the meat for chashu) 
  2. Take one tablespoon of salt and rub it evenly over the surface of the meat and leave it in the fridge for 20 minutes
  3. Steam the meat with ginger, negi, garlic and 50mL of sake in a boiling pot of water. To check whether the meat is cooked throughly, poke a fork into the meat. The meat juice that comes out should be transparent and not red. Approximate cooking times: Chicken - 30mins / Pork - 40minsChicken Chashu steamed with garlic negi sakePork Chashu steamed with garlic negi sake
  4. While we are waiting for the meat to cook, make the sauce. Combine 200mL of soy sauce, 200mL of sake and 1 spoon of sugar in a shallow sauce pan and heat up in medium heat. Turn off the heat once the mixture reaches boiling.
  5. Once the meat is completely cooked, soak the meat into completely cooled homemade marinade and leave it in the fridge overnight. 
ENJOY!
(When properly refrigerated, your chashu should last 7 days) 
Juicy Steamed Chicken Chashu RecipeJuicy Steamed Pork Chashu Recipe
 
How to Tie the Meat (Step-by-Step)
 
There are two ways to tie the meat for chashu: Easy (beginner-level) and Difficult (professional-level). I will be demonstrating both on a towel and piece of yarn for easy illustration purposes. 
Easy (4-Step Process with Pictures)
  1. Place a piece of thick cooking thread or twine onto the roll centred horizontally (as seen in the picture).How to Tie Chashu Step by Step Process 1
  2. From the end of the roll, start tightly wrapping the thread around the roll of pork working your way back to the starting point. Keep a distance of about 1cm between each wrap.How to Tie Chashu Step by Step Process 2
  3. Continue tightly wrapping until you reach the starting point.How to Tie Chashu Step by Step Process 3
  4. Once you’ve reached the starting point, tie both ends together. How to Tie Chashu Step by Step Process 4
Difficult (10-Step Process with Pictures)
  1. Wrap your thick cooking thread or twine on one end of the pork roll and secure with a double knot. This will be the first wrap.Step by Step Professional Tie Chashu Step 1
  2. Start your second wrap around the roll. Pay attention to keeping the thread tight, or all that handwork will be wasted!Step by Step Professional Tie Chashu Step 2Step by Step Professional Tie Chashu Step 3
  3. This is the tricky part! To finish off the second wrap, take the end of your thread, and thread it through the middle of the first wrap.Step by Step Professional Tie Chashu Step 4
  4. Continue this process while keeping a 1cm distance between each wrapStep by Step Professional Tie Chashu Step 5
  5. Continue wrapping (tightly), working your way to the opposite end.Step by Step Professional Tie Chashu Step 6
  6. Once you’ve reached the end of the pork roll, flip it over.Step by Step Professional Tie Chashu Step 7
  7. Starting from the side you ended on, thread your twine through each wrap as shown in the picture. Pull tightly.Step by Step Professional Tie Chashu Step 8Step by Step Professional Tie Chashu Step 9
  8. Continue doing so until you’re back at the starting point. (Not sure if you are doing it correctly? Skip to the end to see what the finished product should look like!) Step by Step Professional Tie Chashu Step 10
  9. Once you’ve reached the starting point, tie loose ends together in a double knot to secure it in place. Step by Step Professional Tie Chashu Step 11
  10. If you've tied it correctly, the chashu should look like this! Step by Step Professional Tie Chashu Step 12
Depending on what meat you've used, your tied chicken or pork should look like this!
Tied raw chicken for chicken chashuTied raw pork for pork chashu
Now, cook up a bowl of warm ramen and layer your chicken chashu or pork chashu over it!
Need some other ramen topping ideas? Check out our blog here!

Want to make ramen date night feel even more special? Cook up your homemade ramen and serve them in our large beautiful ramen bowls. Ceramic and melamine options both available! Here are some of our favourites! 
 

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