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How To Make Chashu Rice Bowl with Pork

Ingredients for this chashu rice bowl with pork are : white short grain rice(not seasoned) or any white rice, pork shoulder or pork loin pork roast, green onion.

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 pork is cooked on the stove top and seasoned in a sauce with these ingredients:

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

For the Pork and Sauce You Will Need

A 6 - 7 cup sized pot for cooking the pork. 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 pork as it cooks.

A small to medium sized pork roast(pork shoulder or pork loin), that will fit in your pot.
2/3 cup water,
1/3 cup sake,
1/3 cup soy sauce,
2 tablespoons and 1/2 tablespoon sugar,
3-5 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 and 1/2 tablespoon sucralose.

Buying The Ingredients

Most 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. For this recipe i used 'drinking sake'.

To Cook the Pork

Sprinkle the salt or rub the salt over the roast pork.

In a frypan, cook each side of the pork roast for about 2-3 mins till the roast starts to brown somewhat, then remove from pan. If roast has fatty on it do not remove, as this will help to seal in the flavour when pan frying each side.

Add the ingredients for the sauce and the pork to a medium size pot, then bring to a boil, then simmer for 40-50 mins, flipping the pork roast once at about 25 mins.

Put a foil cover over the pork roast meat in the pot, with 1 small knife holes in the foil to let the steam escape while it is simmering. Shape the foil round if your pot is round.

To make your foil lid: use the pot's cover and put foil under the pot cover; cut around the cover with a 1 inch overhang; fold the overhand into the foil. Use a second sheet of foil larger than the one just made cut it round with a 2 inch overhang; fold it over the first round foil cover; flip it so good looking side is facing out in pot. Cut a slit in the foil 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.

You can also use a Japanese 'otoshibuta', known as a drop lid; it simply is placed on top of the roast 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.

While simmering for 40-50 mins, the sauce may evaporate somewhat ; keep a close eye on the roast as it nears the 50 min simmering time. If you want it well done leave it in pot for 50 mins; if you like it less well done remove it sooner from the pot.

Once cooked, remove from pot, and slice the pork into slices for the rice bowl. Put rice in bowl, put 2-3 slices chashu pork on the rice, garnish with cut green onions.

If not serving the pork 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.


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