Ingredients:

  • 2 boneless chicken thighs (with skin)
  • 1 garlic clove, halved and core removed
  • 1 slice of ginger, thinly sliced with skin on
  • Seasoning:
    • 1/2 cup soy sauce
    • 1/4 cup mirin
    • 1/4 cup sake
    • 1 tablespoon sugar
  • 1 tablespoon sesame oil

Instructions:

  1. Prepare the Aromatics: Halve the garlic and remove the core. Thinly slice the ginger with the skin on.
  2. Prepare the Chicken: Make a cut in the thicker parts of the chicken thighs to open them up, then pound them with a rolling pin to an even thickness of about 5mm (about 1/4 inch). Roll each thigh tightly with the skin side out, and secure the ends with toothpicks.
  3. Sear the Chicken: In a hot frying pan, add sesame oil. Place the rolled chicken with the seam side down and sear over high heat until all sides are golden brown. Once browned, remove from the pan and set aside.
  4. Simmer in Sauce: In a saucepan, add the garlic, ginger, and all seasoning ingredients. Heat over medium until the sugar dissolves, then add the seared chicken. Place a piece of parchment paper directly on top of the chicken as a drop lid. Reduce to low heat and simmer for about 15 minutes.
  5. Finish and Serve: When the chicken is cooked through, remove it from the pot and allow it to cool slightly. Remove the toothpicks, slice into rounds, and transfer to a container. Pour the remaining sauce over the slices to serve.

This recipe will provide tender and flavorful chicken chashu, perfect as a topping for ramen or as a savory side dish.