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  • 1 Chicken Breast
  • 1 packet Signature Miso Ramen Soup Base
  • ¼ cup Water
  • 1 tsp Vegetable Oil
  • Hot Water enough to cover the chicken

Substitute of Soup Packet

  • 1 tbsp Miso Paste
  • 1 tbsp Mirin
  • 1 tbsp Sake


  • Mix together Signature Miso Soup Base and water (or substitute and water).
  • Slice 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, cooking 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 (Re-sealable 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 cooking with items such as Ziploc bag.