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Home ► Recipes ► Best

Chicken Chashu

Updated: 05.19.25 | Marc Matsumoto | 77 Comments

4.67 from 3 votes
The chicken version of the classic ramen topping. Flavorful round slices of chashu made by rolling marinated chicken thighs around chicken tenders and steaming.
Recipe

This Chicken Chashu is rolled into a roulade making it easy to slice into beautiful rounds to top your favorite ramen recipe. It also make for a great side to a bowl of hot rice, or other Asian noodle soups.

A juicy roll of Chicken Chashu, ready to garnish a bowl of ramen.

What is Chicken Chashu?

Chashu is the Japanese version of Chinese Char Siu. Unlike its grilled Chinese counterpart, the Japanese version is typically made by rolling pork belly into a log and braising it until tender. It's then unbound and sliced before being used to garnish bowls of ramen. When served on hot rice, or over a bowl of steaming noodle soup, the fat in the pork melts, making the meat literally fall apart in your mouth.

Recently I was working on creating a recipe for chicken ramen for those that can't eat pork and decided I needed to develop a chicken version of chashu to finish it off. It started out as a garnish for chicken chashu ramen, but it was so good I ended up having most of it on rice and in sandwiches. This recipe makes two good size logs, so make it on a weekend and slice it up and enjoy it during the busy workweek.

How to Make Chicken Chashu

The first challenge in making chashu chicken was the shape. Pork belly is relatively flat and rolls up nicely, but how do you get chicken to look round. Sure you could roll and tie it, but as the separate pieces of meat cooked I was pretty sure it would lose its shape. To solve this, I wrapped the whole roll in a few layers of foil before tying it with twine. This not only gives it a great cylindrical shape, it holds much of the juices in, helping to keep it moist.

Chicken Chashu on top of a bowl of ramen.

Since pork belly is loaded with fat, you can cook it until it's fall-apart tender without rendering out all the fat and making it dry. This presented the second challenge. How do you cook leaner chicken until tender while retaining the collagen and fat that make it moist? For this I took inspiration from a terrine, and steamed it instead of braising it. I also used skin on chicken thigh and wrapped it around leaner strips of breast meat (a.k.a. chicken tenders) to create a contrast of textures and colors to mimic pork belly.

The last quandary was that of flavor. Since my chicken was now going to be wrapped tightly in foil and steamed it didn't leave a lot of opportunity to season the chicken while cooking. That's why I decided to marinate the chicken in advance. This not only ensures the chicken is evenly seasoned, it reduces the water content of the chicken which concentrates its flavor and firms up the texture of the meat.

This chicken chashu makes the perfect topping for my twenty-minute Shoyu Ramen, which features a chicken ramen broth that tastes like it was simmered all day. If you're a ramen fan, be sure to check it out.

📖 Recipe

A juicy roll of chicken seasoned and steamed.

Chicken Chashu

4.67 from 3 votes
Print Pin
Prep Time 30 minutes mins
Cook Time 1 hour hr
Total Time 1 day d 1 hour hr 30 minutes mins
Yield 8 servings

Units

Ingredients 

  • 1.14 kilograms boneless skin-on chicken thighs
  • ¼ cup soy sauce
  • 2 tablespoons sake
  • 1 tablespoon granulated sugar
  • 2 teaspoons fresh ginger (grated)
  • ground white pepper
  • 4 small chicken tenders

Instructions

  • Put the ¼ cup soy sauce, 2 tablespoons sake, 1 tablespoon granulated sugar, and 2 teaspoons fresh ginger in a large Ziploc bag and mix together. Add the 1.14 kilograms boneless skin-on chicken thighs and make sure each piece is coated with the marinade. Press as much air out of the bag as possible, then seal and refrigerate overnight.
  • The next day, tear off a 3 foot long sheet of aluminum foil with the shiny side up. Lay half the marinated chicken thighs on the foil, skin-side down, to form a rectangle about 6 inches wide. Sprinkle the chicken generously with ground white pepper. Lay two of the 4 small chicken tenders on the chicken thighs. Since tenders taper on one end, you want to lay them facing in opposite directions so you end up with a core of chicken tenders that is roughly the same thickness of both ends.
    Chicken Chashu ingredients on foil.
  • Tightly roll the chicken being careful not to sandwich the foil between the layers of chicken. When the chicken portion is rolled, continue rolling with the rest of the foil to form a tight cylinder. Twist both ends of the foil shut.
    Chicken rolled in foil.
  • Cut an 8 foot length of twine, fold the twine in half, then tuck the midpoint under one end of the roll. Bring both ends of the twine up either side of the roll, cris-cross the twine, then flip the roll over and bring it back around. Repeat until you've reached the other end of the roll, then tie the twine in a knot. The twine should look like a laced shoe on either side. Make a second roll using the rest of the chicken.
    Chicken Chashu ready to cook.
  • Bring a steamer to a boil, then add the rolled chicken. Cover with a lid and steam for 1 hour. When it's done, remove the chicken from the steamer and allow it to cool. Place the roll in the refrigerator overnight to let the collagen set.
    Marinated chicken is steamed in foil.
  • When your chicken chashu is ready, unwrap it, slice it and put it on a bowl of chicken ramen, or have it on top of rice as a donburi.
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Nutrition Facts

Calories • 356kcalCarbohydrates • 3gProtein • 29gFat • 24gSaturated Fat • 7gPolyunsaturated Fat • 5gMonounsaturated Fat • 10gTrans Fat • 0.1gCholesterol • 156mgSodium • 544mgPotassium • 403mgFiber • 0.1gSugar • 2gVitamin A • 119IUVitamin C • 0.3mgCalcium • 14mgIron • 1mg

Comments

    4.67 from 3 votes (2 ratings without comment)

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    Recipe Rating





  1. Ahmad says

    March 27, 2023 at 12:23 am

    I left the sake out and it still tasted really good. Thanks for sharing!

    Reply
    • Marc Matsumoto says

      March 27, 2023 at 12:31 am

      Happy to hear you enjoyed it Ahmad! Thanks for letting me know!

      Reply
  2. Lindsay says

    October 26, 2022 at 12:15 am

    5 stars
    Turned out great. We loved this as a ramen topping.

    Reply
    • Marc Matsumoto says

      October 28, 2022 at 11:27 pm

      Hi Lindsay, glad to hear this turned out well for you!

      Reply
  3. EC says

    March 19, 2022 at 2:19 am

    Somehow I wrong-headedly rolled mine wrong (tenders end to end lengthwise instead of doubled across the shortest length of the thighs), but I’m still looking forward to the result. Fingers crossed for tomorrow.

    Reply
    • Marc Matsumoto says

      March 19, 2022 at 11:37 am

      That might effect the shape but it shouldn't have too big of an impact on the taste. I hope you enjoy it!

      Reply
  4. Marc Matsumoto says

    January 05, 2017 at 3:00 am

    Hi Aymen, Mirin is a type of rice wine which was originally intended for direct consumption (though most Mirin sold outside Japan is a fake "cooking wine" with salt and sugar added). Although it won't have the same taste, you could substitute water for the sake.

    Reply
  5. Aymen Ely says

    December 29, 2016 at 5:35 am

    Can I use Mirin? (I know its a wine but its not meant for direct consumption). I cannot use sake for religion purposes.

    Reply
  6. Marc Matsumoto says

    September 09, 2016 at 12:36 am

    Hi Giftz, I'm not sure where you heard that mirin is low alcohol, but it typically contains 14% ABV which is roughly the same as sake. It's also much sweeter than sake, so you'd need to cut back on the sugar in the recipe to compensate.

    Reply
  7. Marc Matsumoto says

    September 07, 2016 at 12:25 pm

    Hi Giftz, do you eat bread? If so I can guarantee that there is some alcohol remaining even after it has been baked. Likewise Soy Sauce (and many other fermented foods) contain trace amounts of alcohol. Just leave the sake out if you want to make this.

    Reply
  8. Marc Matsumoto says

    September 07, 2016 at 12:09 am

    Hi Giftz, in most cases when you cook alcohol, the alcohol itself burns off, leaving just the flavor. Both bread and soy sauce contain trace amounts of alcohol because it is created in the production process. That being said, for this dish because it's wrapped and steamed the alcohol probably won't fully burn off. It won't taste the same, but you could just leave the sake out.

    Reply
    • Giftz says

      September 07, 2016 at 12:18 pm

      Yes, it's fine but ALL the alcohol has to be out in order for it to be ok to eat. I just want to enjoy ramen with chashu without the need of pork of alcohol. ;(

      Reply
    • Giftz says

      September 08, 2016 at 11:44 pm

      Will mirin work? As it has such a low alcohol content that there will probably be no alcohol remain when cooked. Or is it more preferred to just do water?

      Reply
  9. Giftz says

    September 06, 2016 at 10:33 pm

    I cannot consume alcohol for religious reasons. 🙁

    Reply
  10. Marc Matsumoto says

    September 24, 2015 at 2:28 am

    Hi Krishna, a couple things with mirin. First, most mirin sold outside Japan is fake (or at least not very high quality). If the ingredient label shows anything other than water, rice, and koji, it is not real mirin. That's why I don't usually use mirin in my recipes. The second thing is that it is much sweeter than sake, so you do decide to use mirin instead of sake, you probably won't need to add any sugar. The last thing is that if you are able to find real mirin, it has a similar flavor profile to sake, but it's much more concentrated, so you may find the taste overwhelms the chicken.

    Reply
  11. Krishna says

    September 23, 2015 at 6:20 pm

    Hi, I was wondering if its possible to substitute sake with mirin?

    Reply
  12. Tom Windwllow says

    July 02, 2015 at 9:12 pm

    Bone the thigh. Very easy with boning or paring knife. Slide the knif carefully down the femur on both sides then use your fingers to tease the bone from the meat.

    Reply
  13. Marc Matsumoto says

    May 05, 2015 at 11:05 pm

    Hi Sadia, it will work from a taste perspective, but without the gelatin from the skin I can't guarantee it will hold it's shape when you slice it.

    Reply
  14. Sadia says

    May 05, 2015 at 11:41 am

    i cant find boneless chicken thigh with skin in England can i use it without skin will it work?

    Reply
  15. Herr Yamamoto says

    April 19, 2015 at 3:34 pm

    yeah of course, this was how i planned it 🙂 ...well i see now i tied it very tight, but didn't chris cross the twine, hope it works out anyway

    Reply
  16. Marc Matsumoto says

    April 19, 2015 at 2:07 am

    If you're going to freeze it you may want to steam it first and then freeze it, as you're going to lose a ton of water when you defrost the marinated chicken.

    Reply
  17. Herr Yamamoto says

    April 18, 2015 at 4:38 pm

    Thanks for your reply, how about deepfreeze the rest for next time?

    Reply
  18. Herr Yamamoto says

    April 17, 2015 at 9:13 pm

    Could i marinade the chicken for 2 days?

    Reply
  19. Marc Matsumoto says

    September 25, 2014 at 11:22 am

    Hi Andreas, unfortunately, sake has a unique flavor that's not really substitutable. Water would probably be your best bet.

    Reply
  20. Andreas Asen says

    September 23, 2014 at 7:48 am

    hey marc thx for the great recipes , 1 question though in my area there is no sake , is there a more general subtitute ?

    Reply
  21. Marc Matsumoto says

    July 28, 2014 at 8:19 pm

    Hi Maria, the skin is too moist to crisp with a torch. it will end up burning before it crisps. Also, an ordinary kitchen torch is going to be way too hot crisp the skin even if it were drier. I'd say the only way you might be able to get the skin crisp is to scrape off all the gelatin, dry it with paper towels and then deep fry the whole thing, but this is probably going to make a huge mess (the oil is going to bubble up a ton, so use a very large pot so it doesn't boil over), and the chicken is going to be tougher.

    Reply
  22. Maria White says

    July 28, 2014 at 8:14 pm

    Do you think that the people who want crisp skin can use a culinary torch to make the skin crisp? As long as you use it just above the skin, you should just hit crispy, right? I haven't tried it since all I have in the house is skinless frozen chunks of chicken. This way it doesn't dry out the meat, though you would loose some of the gel I'm guessing.

    Reply
  23. TSF says

    April 18, 2014 at 4:39 pm

    Great recipe, but it is only gluten free if the soy sauce and sake are gluten free versions. Someone who is gluten free would find that obvious but most people are blissfully unaware of that and may be cooking for a gluten free person.

    Reply
  24. ogag says

    December 24, 2013 at 10:42 am

    just use your imagination or common sense.. if there is 🙂

    Reply
  25. Marc Matsumoto says

    December 02, 2013 at 12:16 pm

    Hi Zane, sorry it wasn't clear, but this recipe makes 2 rolls of chicken. Use half for one rolls and the other half for the second.

    Reply
  26. Zane says

    December 02, 2013 at 8:28 am

    You said put half the chicken thighs, but what happened to the other half?

    Reply
  27. Zane says

    December 02, 2013 at 4:28 am

    You said put half the chicken thighs, but what happened to the other half?

    Reply
  28. xExekut3x says

    November 24, 2013 at 6:33 pm

    A "Print Recipe" button would be a nice accompaniment to these amazing recipes.

    Reply
    • Joy says

      November 28, 2020 at 7:26 am

      It’s on the right hand side of the recipe

      Reply
  29. Marc Matsumoto says

    October 23, 2013 at 1:34 pm

    Hi Paolo, I had some uni (sea urchin) soy sauce in the fridge a poured on top, but it's not necessary.

    Reply
  30. Paolo says

    October 23, 2013 at 3:32 am

    Really nice blog. Recipes are precise, tasty.
    What is the sauce with chashu donburi ?
    TIA.

    Reply
  31. Marc Matsumoto says

    September 25, 2013 at 2:28 pm

    Hi Divesh, thanks for clarifying. I don't think this dish is really well suited for getting a crisp skin. To get crisp skin, you need to have skin that's really dry and since the chicken is marinated it will be tough to achieve. Also, because of the sugar content in the marinade, it will most likely burn before the skin crisps. If you want crisp skinned chicken, try this recipe: https://www.pbs.org/food/fresh-tastes/spicy-crispy-chicken/

    Reply
  32. Divesh says

    September 25, 2013 at 1:49 pm

    Thank you for the prompt reply. What I would like is crispness outside and gelatin inside holding the stuff together

    Reply
  33. Marc Matsumoto says

    September 24, 2013 at 4:12 am

    Hi Divesh, In order to answer your question, it would help to understand what your problem is with the outer layer? Do you not want the gelatin? Part of the wonderful part of this dish is the layer of gelatin that forms on the outside of the roll which melts when you slice it and put in on a bowl of ramen. If you don't want it, you could steam then roast it, but it's going to make the meat dryer and it will most likely fall apart as it is the gelatin that helps bind the pieces of meat together.

    Reply
  34. Divesh says

    September 23, 2013 at 9:56 pm

    I love the idea but have a problem with the outer layer. Im wondering whether roasting it could offer a solution to this. Roast foil on, remove and cool for meat to hold together, and then roast without foil. Would that work?
    Or what about steaming foil on and then roasting without, after cooling?

    Reply
  35. Laura says

    September 01, 2013 at 7:43 pm

    looks like i've gotta convince my mom to invest in a steamer...

    Reply
    • Joy says

      November 28, 2020 at 7:27 am

      Put a colander on top of a pan with boiling water. Find a lid that covers it. Or a steaming basket for a few dollar.

      Reply
  36. ByThePowerOfRAmen! says

    July 13, 2013 at 6:22 pm

    Umai! Maru-san, omae wa tensai desu yo!

    Reply
  37. Marc Matsumoto says

    June 24, 2013 at 3:26 am

    It's not going to taste as good, but you can substitute water for the sake.

    Reply
  38. Nay Jade says

    June 23, 2013 at 9:48 pm

    can i skip sake to make it?

    Reply
  39. Carnation Rebellion says

    June 16, 2013 at 3:45 pm

    can you make a video for this

    Reply
  40. Ray Williams says

    June 05, 2013 at 9:13 pm

    I must say that I am loving your blog. Great recipes, fab piks and quite inspirational.

    Reply
  41. sofia says

    April 02, 2013 at 11:15 pm

    I tried this recipe and it was really good. marination made chicken juicy and moist. great on bread. thank you, love your blog, pics and recipes.

    Reply
  42. goud says

    February 18, 2013 at 4:56 am

    can u giv more recipes in my mailing

    Reply
  43. goud says

    February 18, 2013 at 4:55 am

    this one of best way of new dish in india

    Reply
  44. Marc Matsumoto says

    October 10, 2012 at 12:07 am

    Thanks Ron! To be honest I'm not a huge chicken breast fan, I personally like it in this roll because it adds a texture contrast. It also makes it look more like a piece of pork belly chashu. That said, it's definitely not necessary.

    Reply
  45. Ron Evans says

    October 09, 2012 at 4:59 pm

    Marc, I gotta say, you may possibly be on to something with this Chicken roll recipe for Ramen. Not to kiss your @$$, but I already think you should be getting Nobel Peace Prize (culinary) for thinking about all the Kosher and Halal people that can't eat pig. I looked at some of the comments below and there is some hit or miss but this path you are on definitely needs to be pursued. I'm wondering: is the chicken breast even necessary? Although championed by the west for its 'health' benefits... everybody else likes legs, wings and thighs because they taste so much better with all their fat and 'dark-meat' goodness.

    Reply
  46. Ron Evans says

    October 09, 2012 at 12:59 pm

    Marc, I gotta say, you may possibly be on to something with this Chicken roll recipe for Ramen. Not to kiss your @$$, but I already think you should be getting Nobel Peace Prize (culinary) for thinking about all the Kosher and Halal people that can't eat pig. I looked at some of the comments below and there is some hit or miss but this path you are on definitely needs to be pursued. I'm wondering: is the chicken breast even necessary? Although championed by the west for its 'health' benefits... everybody else likes legs, wings and thighs because they taste so much better with all their fat and 'dark-meat' goodness.

    Reply
  47. Marc Matsumoto says

    August 23, 2012 at 4:13 pm

    Hi Jim, sorry to hear you did't like it. I guess the amount of fat won't be to everyone's liking, but this is supposed to be a non-pork replacement to pork belly, so the skin and fat content is intentional. If you still have some unsliced roll left, you could try searing the roll in a hot pan. This should render out some of the fat and while I don't think it will make the skin crisp it should make it less fatty.

    Reply
  48. jim says

    August 23, 2012 at 3:33 pm

    i really wanted to like this recipe, but i think i would rather have the rolled marinated chicken simply fried or grilled. i found the skin flabby, the meat texture rather off and overall it was greezy with the chilled fat solidified on the surface of the roll. perhaps it would have been better if i used a leaner thigh, but is there such a thing? 🙂

    Reply
  49. jim says

    August 23, 2012 at 11:33 am

    i really wanted to like this recipe, but i think i would rather have the rolled marinated chicken simply fried or grilled. i found the skin flabby, the meat texture rather off and overall it was greezy with the chilled fat solidified on the surface of the roll. perhaps it would have been better if i used a leaner thigh, but is there such a thing? 🙂

    Reply
  50. jim says

    August 15, 2012 at 11:27 am

    not reading your instructions carefully enough i used the "wrong" side of the foil while rolling the meat. i wondered if it made a difference and on reynolds site i found the following. Anyway, i'm steaming it right now and will see if there's a difference. 🙂

    Which side of Reynolds Wrap® Aluminum Foil should I use, the shiny or the dull side?

    Actually, it makes no difference which side of the aluminum foil you
    use—both sides do the same fine job of cooking, freezing and storing
    food. The difference in appearance between dull and shiny is due to the
    foil manufacturing process. In the final rolling step, two layers of
    foil are passed through the rolling mill at the same time. The side
    coming in contact with the mill's highly polished steel rollers becomes
    shiny. The other side, not coming in contact with the heavy rollers,
    comes out with a dull or matte finish.

    Reply
  51. Marc Matsumoto says

    August 13, 2012 at 3:00 pm

    It's not necessary, but if you don't refrigerate it, the gelatin that is released from the chicken skin will still be liquid and so it will run all over your cutting board. The rolled chicken will also fall apart since the gelatin won't be there to bind it together. Lastly the chicken gets more flavorful (presumably because the cooking juices get redistributed in the meat) if you let it sit overnight.

    Reply
  52. Kristine says

    August 13, 2012 at 7:57 am

    This might sound like a stupid question, but after steaming it for an hour, can I serve it immediately or refrigerating is a must???

    Reply
  53. Mike Boon says

    July 18, 2012 at 1:51 pm

    Great, looking forward to it!

    Reply
  54. Marc Matsumoto says

    July 18, 2012 at 4:09 am

    Since the outer layer is skin-on chicken thigh, it has enough fat and collagen to keep it moist. Because of the connective tissue in thigh meat, it actually needs the time to get tender. The breast meat is in the very center being basted by the juices from the thigh constantly so it comes out perfect.

    Reply
  55. Vanessa says

    July 17, 2012 at 11:27 pm

    does it have to steam for an hour long? will it overcook the chicken?

    Reply
  56. Marc Matsumoto says

    July 17, 2012 at 1:52 am

    I was trying to figure out what the name of the french dish was that involved rolling chicken! This was definitely inspired by galantine. If you want to crisp the skin, you'll probably need to use transglutaminase (a.k.a. meat glue) to hold the chicken together as the only thing holding it together after it's been unwrapped is the gelatin that's released from the skin. If you look closely at the photo, the outer layer is all gelatin. It would also be a shame to melt away all the gelatin which doubles as a sauce.

    Reply
  57. Marc Matsumoto says

    July 17, 2012 at 1:49 am

    Glad it was helpful! Keep on the lookout for my chicken ramen which is getting posted this Sunday.

    Reply
  58. Marc Matsumoto says

    July 17, 2012 at 1:44 am

    The sauce in the photo is a special kind of soy sauce. But this would taste great with a teriyaki sauce, just make the teriyaki sauce in this recipe: https://norecipes.com/blog/beef-teriyaki-recipe/

    Reply
  59. frazwr01 says

    July 16, 2012 at 9:04 pm

    Can you recommend a sauce for this recipe? Is the sauce in the photo a sort of soy reduction? Thanks!

    Reply
  60. arikskot says

    July 16, 2012 at 7:56 pm

    This looks really good: like a chicken galantine without having to start by skinning a bird! Once it is done do you think it would hold together if it were rolled in hot oiled pan to crisp the skin? I sure like crispy skin.

    Reply
  61. Thomas Abraham says

    July 16, 2012 at 3:16 pm

    Great Idea , i will definitely try it the next days , thanks for sharing

    Reply
  62. Marilia says

    July 16, 2012 at 11:16 am

    Great Idea , i will definitely try it the next days , thanks for sharing

    Reply
  63. Marc Matsumoto says

    July 16, 2012 at 4:09 am

    I wouldn't recommend freezing it, but in the fridge it should keep for up to 5 days.

    Reply
  64. polarbearpilot says

    July 15, 2012 at 4:11 pm

    Just one question. How long does this keep in the frige? or freezer?

    Reply
  65. polarbearpilot says

    July 15, 2012 at 12:11 pm

    Just one question. How long does this keep in the frige? or freezer?

    Reply
  66. polarbearpilot says

    July 15, 2012 at 12:09 pm

    Looks so great. Will definitely try this out on sandwiches and rice and noodles, and maybe even on salad. Thanks so much.

    Reply
  67. Mike Boon says

    July 15, 2012 at 10:50 am

    Hello Marc,

    Your recipe is a fantastic solution for those who don't eat pork, as i am a muslim, so this is a very welcome substitute for those ramen freaks like me who lack this unmissable goody on top of the ramen.

    Untill now i've come up with some solutions for the broth, but never for this topping. And frankly dry beef doesn't do the trick. So this is really a inventive technique that does the trick - in accordance with you websites mottto!

    So thank you verry much! Keep up the good work!

    Mike from the Netherlands
    (excuse me for my poor English writing)

    Reply
    • zint001 says

      January 28, 2019 at 12:44 pm

      you replace the sake with?

      Reply
      • Marc Matsumoto says

        January 28, 2019 at 7:28 pm

        If you're asking what you can replace the sake with, there is no good substitute for sake here (i.e. anything you substitute it with is going to make it taste different), but you can use a combination of water and just a pinch of sugar.

        Reply
  68. CJ at Food Stories says

    July 15, 2012 at 10:35 am

    Very interesting ... Never even heard of this before 🙂

    Reply
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