Savory Chicken Chashu

Name: Savory Chicken Chashu
Total time: 20 minutes plus refrigerating
Yield: 8 servings
Ingredients: 1 teaspoon vegetable oil; 2 pounds boneless skinless chicken thighs; 1 cup MIZKAN Mirin; 1/4 cup MIZKAN Ramen Broth Concentrate

What is Chicken Chashu?
Chicken Chashu is a delightful Japanese dish made from braised chicken, known for its tender and juicy texture. It is marinated in a savory-sweet sauce and slow-cooked to bring out its rich flavors.

Perfect as a Ramen Topping
Chicken Chashu is a fantastic topping for ramen, adding a burst of flavor and a satisfying bite to your bowl of noodles. Its tender texture and savory taste complement the rich broth and noodles perfectly.

Enjoy on Its Own
Not only is Chicken Chashu great as a ramen topping, but it also makes a delicious dish on its own. Serve it sliced with a side of rice or vegetables for a simple yet flavorful meal. Its savory taste and juicy texture make it a favorite among both novice and expert food lovers.

Ingredients

1 teaspoon vegetable oil
2 pounds boneless skinless chicken thighs
1 cup MIZKAN Mirin
1/4 cup MIZKAN Ramen Broth Concentrate

INSTRUCTIONS

Preheat electric pressure cooker on Sauté. Add oil; heat until shimmering. Add chicken; cook 5 min., undisturbed, until golden brown on the bottom. Turn chicken pieces over; add mirin and broth. Close and lock lid.
Pressure cook on HIGH 6 min. Manual release remaining pressure. Cool chicken in cooking liquid.
Transfer chicken and cooking liquid to clean container; cover and refrigerate 8 hours or overnight. Cut chilled chicken into ½-inch-thick slices before garnishing a bowl of ramen.

YIELD

8 servings

TIPS

Avoid slicing meat while still warm as it will shred. Once fully chilled, the meat will absorb the flavors of the broth and can easily be cut into thin slices.
For an extra boost of flavor, add 4 cloves garlic, 4 coarsely chopped green onions, and a 4-inch piece of ginger, cut into ½-inch slices, to the pressure cooker with the liquid ingredients.
Cut chicken into 1-inch pieces to serve over rice or salad as an alternative.
Marinate soft-boiled eggs in the cooled and strained cooking liquid to make ajitama.

TOTAL TIME

20 minutes plus refrigerating

PREP TIME

5 minutes

COOK TIME

15 minutes