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Chicken Chashu for Ramen

Prep Time 30 mins
Cook Time 30 mins
Cooling time 3 hrs
Total Time 4 hrs
Course Side Dish
Cuisine Japanese


  • 1 kg chicken chops OR skin-on whole chicken leg, deboned
  • 1.5 liters water
  • 1 piece konbu
  • 6 dried shiitake mushrooms
  • 1 teaspoon salt
  • 1/2 cup sugar
  • 150 ml light soy sauce kicap cair
  • 100 ml Japanese dark soy sauce e.g. Kikkoman Naturally Brewed Soy Sauce
  • 125 ml Mirin Fu Japanese sweet sauce mirin substitute
  • 30 ml rice vinegar, mixed with enough water to make 125 ml sake substitute


  • Debone the chicken legs, trimming off excess skin and fat. If using chicken chops, cut off the joint.
  • Tie up the chicken legs using kitchen twine.
  • Heat up a large non-stick skillet over medium high heat. When hot, add the chicken and sear, until browned on all sides, about 4 to 5 minutes per side.
  • In a large pot over medium high heat, add the water, konbu, shiitake mushrooms and chicken.
  • Bring the mixture to a boil. When the water starts to steam, remove the konbu from the pot.
  • Add the sugar, salt, the soy sauces, sweet sauce and rice vinegar mixture. Stir until the sugar is dissolved.
  • Reduce the heat to medium and simmer, uncovered, 25 minutes.
  • Remove the pot from heat, transfer the contents to a large bowl and let cool to room temperature.
  • Cover the surface of the chicken and braising liquid with a thick paper towel, to ensure the flavors are evenly absorbed by each piece of chicken.
  • When the chicken has cooled to room temperature, remove from the seasoning liquid, and snip off the kitchen twine.
  • Reserve the liquid in an airtight container, for use when making ramen eggs.
  • Slice into 1/4-inch slices and use as desired. If not using immediately, store unsliced in an airtight container in the fridge for up to a week, or up to a month in the freezer.