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How To Make Chashu Rice Bowl with Chicken

Ingredients for this chashu rice bowl with chicken are: white short grain rice(not seasoned) or any white rice, skinless chicken breasts, chashu marinate sauce.

To make the rice: view here. The rice is made the same as making sushi rice, just don't add any sushi seasoning.(although you can use sushi rice if you like)

The chicken is cooked on the stove top in the chashu marinate sauce with these ingredients:


Soy sauce, sake, salt, sugar, water, ginger, garlic, green onion.

Prepare the Chicken and Chashu Sauce

You will need a 6 - 7 cup medium sized pot for cooking the chashu chicken. You don't need a pot cover because we are going to make a round lid like cover with foil that will sit on top of the chicken as it cooks.This is how the Japanese cook chashu.

For the chicken:

2 medium or large size skinless chicken breasts,

For the chashu sauce:

2/3 cup water,
1/3 cup sake,
1/3 cup soy sauce,
2 tablespoons sugar,
3-5 small thin slices off a piece of ginger root,
1 teaspoon minced garlic or 1 garlic clove sliced thin,
1 green onion finely chopped,
1/4 teaspoon salt,

FYI: Can use sugar free sugar- sucralose- instead: use 2 tablespoons sucralose.

Buying The Ingredients

The ingredients for this recipe can be bought at your local grocery store, except for the sake.



Sake - can be bought at Asian market, known as 'cooking sake', or you can use 'drinking sake' from the local booze store. Cost is about $11 per bottle for drinking sake; cooking sake is about $7-8 per bottle. Cooking sake is for cooking only, whereas drinking sake you can drink.

To Cook the Chicken Breasts

The chicken breasts must be thinly sliced for this recipe. To do so, put them in the freezer for about 1 hour to let them freeze a tad. This will make it much easier to cut them finely thin. If using already frozen chicken; put them in the fridge for a couple hours then slice them,

Cut each breasts width wise as shown in this photo. Put the slices on a plate.

Add the chashu sauce ingredients to a medium size pot; stir the ingredients just to mix well.



Add all the sliced chicken pieces to the chashu sauce in the pot.



Bring the pot to a boil, reduce heat to simmer, add your foil lid, as shown in this photo; then simmer(cook) your chicken and sauce for 5 - 10 minutes.

Because they are cut so thin, they will cook sooner.

Once cooked, remove the chicken slices and chashu sauce.

Make Your Rice Bowl

Put a serving of rice in your serving dish. Add slices of chicken chashu over the rice. Add some finely chopped green onions.


If not serving the chicken chashu right away, put in container with lid, together with the remaining sauce from simmering, and put in fridge. Should be eaten within 2-3 days.

How To Make A Foil Otoshibuta

To make your foil lid: use the pot's cover and put foil under the pot cover with a 2 inch overhang; then fold the foil over the cover to form your round shape of the lid; unfold one side of the foil so you can remove the pot cover. Place another foil over the first shaped foil, and fold it rounded to the same shape as the first foil.

Cut a slit in the foil(good looking side) for the steam to escape.

Tip: try to use a pot with the same diameter from top to bottom, otherwise you may have a bit of space between the pot and 'foil lid', once it's placed on the meat.

Japanese Otoshibuta

You can use a Japanese made 'otoshibuta', known as a drop lid; it simply is placed on top of the meat in the pot. The round lid has a diameter that is smaller than the pot it is placed in and it floats on top of the meat/liquid while the food is simmering.

It also makes the heat distribute evenly so the meat cooks quickly and properly. And, because it sits directly atop the meat, it coats the top of the ingredients without the need for you to stir or spoon to glaze the meat.

You can buy one at your local Asian market. There are wooden, and non wooden ones. If you use the wooden otoshibuta, emerge the lid in water before each use.

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