Chicken Chashu Shoyu Ramen

Name: Chicken Chashu Shoyu Ramen
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: Serves 6
Cuisine: japanese
Ingredients: 2 boneless chicken thighs; 2 chicken breasts; thumb-sized piece of ginger thinly sliced; 2 tbsp dashi powder or 1 piece of dried kombu (5cm square); 1 whole small garlic bulb cloves peeled; 150ml soy sauce; 4 tbsp saké; 4 tbsp mirin; 2 tbsp dark brown sugar; 2 litres chicken stock; 100-130g fresh ramen noodles (or 80g -100g per serving if using dried ramen noodles); 3 soft-boiled eggs; 1 sheet of nori (seaweed sheet); 2 spring onions; shichimi (Japanese seven spice) (optional)

⏱ 75 mins 🍽 Serves 6 🌶 japanese ✅ More effort 🏷 Main course

This Japanese ramen recipe creates a deeply flavourful shoyu broth with a homemade chicken chashu. The rolled chicken is seared and braised in a savoury soy, saké, and mirin sauce, then served over cooked noodles in a hot broth. It's a complete, comforting meal, perfect for a dinner gathering. The dish is traditionally garnished with soft-boiled eggs, spring onions, and nori seaweed. The recipe serves six people and takes about 75 minutes to prepare from start to finish.

Ingredients

2 boneless chicken thighs
2 chicken breasts
thumb-sized piece of ginger thinly sliced
2 tbsp dashi powder or 1 piece of dried kombu (5cm square)
1 whole small garlic bulb cloves peeled
150ml soy sauce
4 tbsp saké
4 tbsp mirin
2 tbsp dark brown sugar
2 litres chicken stock
100-130g fresh ramen noodles (or 80g -100g per serving if using dried ramen noodles)
3 soft-boiled eggs
1 sheet of nori (seaweed sheet)
2 spring onions
shichimi (Japanese seven spice) (optional)

Method

Prepare the chashu first. Form a cylinder by wrapping the chicken thighs around the breasts, securing them with toothpicks or kitchen string. You might need to flatten the thighs slightly using a rolling pin. Sear this roll in a very hot pan until it turns golden brown on all sides, which should take around 25 mins in total.
Move the chicken to a medium lidded pan. Add the sliced ginger, dashi powder, peeled garlic cloves, soy sauce, saké, mirin, and dark brown sugar along with 150ml water. Cover the pan, bring the contents to a boil, then lower the heat to medium-low and simmer for 30-40 mins. Take off the lid and allow it to cool. For enhanced flavour, you can chill the chicken and its sauce overnight or for several hours. Once cooled, take the chicken out of the sauce, slice it, and reserve the sauce.
Transfer 240ml of the reserved sauce into a large pan, bring it to the boil, then add the chicken stock and heat it through.
Cook the fresh ramen noodles in a separate pan of boiling water according to the packet instructions, then drain them well.
Portion the hot chicken stock and the drained noodles into six serving bowls. Arrange the sliced chicken chashu, half a soft-boiled egg, and your chosen toppings over each bowl. Serve the ramen right away to prevent the noodles from becoming soggy.

Nutrition (per serving)

Calories375 kcal

Fat10 g

Saturates3 g

Carbs36 g

Sugars15 g

Fibre3 g

Protein32 g

Sodium3056 mg

Salt7 g

Recipe details

Skill levelMore effort

CategoryMain course

Cuisinejapanese