Chicken Chashu Slow Cooking Method

  • 2 servings
  • 120 mins
Slowly cooked chicken chashu on top of ramen

If you’re tired of fatty chashu pork, try this healthy alternative by making chicken breast chashu with a slow cooker! Chicken chashu is especially great with our Premium Shio Tonkotsu Ramen, but will pair well with any of our other fresh ramen noodles.

2 servings

Cook Time
120 mins




  • 1 Chicken Breast
  • 2 tbsp Soy Sauce
  • 2 tbsp Sake
  • 1 tbsp Mirin
  • 1 tbsp Honey
  • 1 tsp Ginger minced
  • 1 tsp Vegetable Oil
  • Hot Water enough to cover the chicken


  • Mix together soy sauce, sake, mirin, honey, and ginger in a small bowl.
  • Cut open the thick part of the chicken breast to even out the thickness.
  • With a fork, puncture the chicken breast all over. Using a butcher’s twine (cooking string), roll, wrap, and tie up the breast.
  • Heat oil on a frying pan, grilling both sides of the breast. This is to trap in the umami flavor.
  • Put together chicken breast and the marinade from Step 1 inside a Ziploc bag. Close the bag while keeping the air out. The bag should be airtight.
  • Place the bag inside the rice cooker and add in hot water to cover. The hot water should be enough to cover the chicken. The recommended temperature is below 158°F (70°C).
  • Close the lid, and keep warm for 2 hours.
  • Take the bag out of the rice cooker and let cool. Once it is cooled down, slice the chicken and the chashu is ready!
    *Please use a Ziploc bag that's able to handle 158°F (70°C).
    *Please make sure the rice cooker you are using is compatible for slow cooking with items such as Ziploc bag.

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