Video Credits
Creator / Channel:
Kyodokan ~Japanese culture to the world~ Host / Chef: Ryusei
Video Title:
Tender and juicy chicken breast chashu,And chicken chashu ramen.
If you want to elevate your
Nutritional Information (Estimated per Serving)
Calories: ~350 kcal
Protein: ~42 g
Carbohydrates: ~8 g
Fat: ~6 g
Sodium: High (due to soy sauce and marinade base)
Ease of Prep
Rating: Easy to Medium (Beginner-Friendly)
Skill Level: Minimal knife skills required; primary focus is on controlled, low-heat simmering to keep lean chicken breast moist.
Prep & Cooking Time
Active Prep Time: 15–20 minutes (trimming, poking chicken, mixing sauce ingredients)
Resting / Salting Time: 20 minutes (room temperature)
Active Cooking Time: 15–20 minutes total (simmering chicken and soft-boiling eggs)
Marinating / Cooling Time: 6 hours to overnight (in refrigerator for optimal flavor and texture)
Recipe & Ingredients
Main Component:
Chicken Breast: 250–280g
Base Seasoning & Rub:
Salt (to draw out excess moisture and odor)
Brown sugar (to lock in moisture)
Option A (Classic Soy-Sake Marinade):
Water: 300g
Sake: 50g
Mirin: 50g
Sugar: 20g
Soy sauce: 80g
Oyster sauce: 10g
Rice vinegar: 10g
Aromatics: Green onion, ginger, garlic, and optional dried chili pepper
Option B (Ginger Ale / Alcohol-Free Marinade):
Ginger ale: 100g
Water: 50g
Sugar: 8g
Soy sauce: 40g
Oyster sauce: 5g
Rice vinegar: 10g
Aromatics: Green onion, extra ginger, and garlic
Cooking Instructions
Prepare Soft-Boiled Eggs: Boil eggs for exactly 6.5 minutes, then transfer immediately to cold water to peel easily.
Prep the Chicken: Rub the chicken breast with salt and brown sugar. Let sit at room temperature for 20 minutes to extract excess moisture. Pat dry thoroughly with a paper towel. Poke the surface all over with a fork to ensure quick, even cooking and deep flavor absorption.
Simmer the Marinade: Mix the chosen sauce ingredients in a pot. Bring to a boil, then turn the heat down to low and simmer for 3–5 minutes to extract the aroma of the green onion, ginger, and garlic.
Poach the Chicken:
Option A: Drop heat to the lowest setting, submerge the chicken breast, and cook gently for 6 minutes. Flip the chicken and cook for another 4 minutes. Turn off the heat and add the peeled soft-boiled eggs to marinate in the cooling liquid.
Option B (Ginger Ale method): Cover with aluminum foil to trap heat and simmer low for 6 minutes. Turn off heat and let sit covered for 6 minutes. Remove chicken, re-boil the sauce, return chicken, and cook covered on lowest heat for an additional 4 minutes.
Chilling / Curing: Transfer chicken, soft-boiled eggs, and sauce into a container. Chill in the refrigerator for at least 6 hours (or overnight) to allow the meat to set and fully absorb the flavors.
Serving Suggestions
Chicken Chashu Appetizer Plate: Thickly slice the chilled chicken breast. Reduce leftover ginger ale sauce in a pan over medium heat until shiny and thickened, then drizzle over the sliced chicken. Slice the soft-boiled egg in half and arrange on the side.
Chicken Chashu Ramen: Heat the marinade sauce with a splash of hot water and a dash of sesame oil to create a light shoyu ramen soup base. Place freshly boiled ramen noodles in a bowl, pour over the hot soup, and top with thin slices of chicken chashu, finely chopped green onions, a soft-boiled egg half, and black pepper.
Best Food Pairings & Side Dishes
Ramen Toppings & Garnishes: Pickled bamboo shoots (menma), wood ear mushrooms (kikurage), toasted nori sheets, and chili oil (rayu) to complement the delicate chicken broth and
tender chicken chashu Side Dishes: Crisp Japanese cucumber salad (sunomono) with sesame seeds, pan-fried pork or vegetable gyoza, or lightly salted steamed edamame.
Dessert Pairings
Matcha Green Tea Ice Cream: The earthy, slightly bitter flavor of matcha cuts through the rich soy-sauce broth and sweet ginger ale glaze.
Mochi Ice Cream: Light, chewy rice cakes filled with mango, black sesame, or green tea ice cream for a refreshing end to the meal.
Fluffy Japanese Cheesecake: A light, airy dessert that provides a subtle sweetness without overpowering the meal.
Drink Pairings
Non-Alcoholic: Cold iced green tea (sencha or barley tea/mugicha) or chilled sparkling ginger ale to match the ginger profile used in the recipe marinade.
Alcoholic: Light Japanese lagers (such as Asahi Super Dry or Sapporo), crisp junmai sake, or a refreshing Japanese highball (whisky and soda with a lemon twist).
Meat & Poultry Department
[ ] Boneless, Skinless Chicken Breasts (250g–280g)
Dairy & Refrigerated Section
[ ] Large Grade-A Eggs (for soft-boiled ramen eggs)
International Foods / Asian Pantry Aisle
[ ] Japanese Dark Soy Sauce (Shoyu)
[ ] Japanese Cooking Sake (Option A marinade)
[ ] Hon-Mirin (Sweet Cooking Wine) (Option A marinade)
[ ] Oyster Sauce
[ ] Rice Vinegar
[ ] Pure Sesame Oil
[ ] Fresh or Dried Japanese Ramen Noodles
[ ] Optional Ramen Toppings: Nori sheets (seaweed), menma (seasoned bamboo shoots), wood ear mushrooms, or chili oil (rayu)
Fresh Produce Section
[ ] Fresh Green Onions (Scallions)
[ ] Fresh Ginger Root (extra needed for Option B marinade)
[ ] Fresh Garlic Cloves
[ ] Optional Fresh Red Chili Peppers
Beverage & Soda Aisle
[ ] Ginger Ale (or sparkling ginger beer) (Option B marinade)
Baking & Spices Aisle
[ ] Fine Sea Salt
[ ] Brown Sugar or Unrefined Cane Sugar
[ ] Freshly Ground Black Pepper
No comments:
Post a Comment