For the toppings

  • 3 soft-boiled eggs
  • 1 sheet of nori (seaweed sheet)
  • 2 spring onions
  • shichimi (Japanese seven spice) (optional)


  • STEP 1

    First make the chashu. Wrap the chicken thighs around the breasts and secure with toothpicks or string to make a cylindrical shape – you may need to flatten the thighs a little by bashing them with a rolling pin. In a very hot pan, sear the chicken on each side until golden brown, around 25 mins in total.

  • STEP 2

    Transfer the chicken to a medium pan with a lid and add the ginger, dashi powder, garlic, soy sauce, saké, mirin and sugar, plus 150ml water. Cover and bring to the boil, then reduce to medium-low and simmer for 30-40 mins. Remove the lid and leave to cool. If you want to make it ahead, chill the chicken and sauce overnight, or at least for a few hours. It will improve the flavour. Once cooled, remove the chicken from the sauce, slice it and set the sauce aside.

  • STEP 3

    Pour 240ml of the sauce into a large pan (freeze the rest to use another time), bring to the boil, add the chicken stock and heat through.

  • STEP 4

    In a separate pan filled with boiling water, cook the noodles following pack instructions, then drain.

  • STEP 5

    Divide the chicken stock and noodles between six bowls. Put the sliced chicken, half a boiled egg and any other toppings you're using on top. Serve immediately, otherwise the noodles will go soggy.

Recipe tips

Next time, make the Chashu in advance, then you can use the sauce to marinate the eggs. Peel and marinate the eggs in some of the leftover chicken Chashu sauce for up to two days in the fridge. These brown marinated eggs are called Nitamago and they have a lovely soy sauce flavour.  Cut in half before serving. Soft-boiled eggs are better for this, with a slightly runny yolk. 
This recipe will make more chashu stock than you need but reserve the leftover stock for later use. Will keep frozen for up to three months.

Goes well with


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