Description
Tender, juicy chicken chashu made from rolled chicken thighs gently braised in a savory-sweet Japanese-style sauce until rich, flavorful, and restaurant-worthy.
Ingredients
1 pound boneless chicken thighs
2 cups water
1 cup soy sauce
1 cup mirin
1/2 cup sake or dry white wine
1/2 cup sugar
1 (2-inch) knob fresh ginger (optional)
1 shallot, peeled and halved
Instructions
- Roll chicken thighs tightly with the skin-side facing out and secure with cooking twine.
- Heat a skillet over medium heat and brown the chicken rolls for 2–3 minutes per side.
- In a large pot, combine water, soy sauce, mirin, sake or wine, sugar, ginger, and shallot.
- Bring the mixture to a gentle boil, stirring until the sugar dissolves.
- Add the browned chicken to the pot and reduce heat to a simmer.
- Cook for 20–25 minutes, turning occasionally to ensure even cooking.
- Remove from heat and allow chicken to cool slightly in the braising liquid.
- Slice the chicken and serve with some of the sauce.
Notes
Browning the chicken adds extra depth of flavor.
Letting the chicken rest in the sauce improves taste.
Use a sharp knife for clean slices.
The braising liquid can be reused as a sauce or marinade.
Nutrition
- Serving Size: 1 portion
- Calories: 410
- Sugar: 18g
- Sodium: 1450mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 145mg
