Silky chicken breast chashu marinated in soy sauce — light yet deeply satisfying, and a natural fit for any ramen bowl.
Table of Contents
About This Recipe
Pairs well with: Shoyu (soy sauce) ramen
The aroma of soy sauce rising with the steam of a hot bowl of ramen is one of those sensory moments that ramen lovers know well. This soy-marinated chicken breast chashu brings that experience home — combining the natural umami and tenderness of slowly poached chicken with the deep, savory character of a soy-based marinade.
Unlike pork chashu, which delivers richness through braised fat, chicken breast chashu retains a lightness that lets the broth remain the focus. Cooked low and slow until silky and tender, the meat is then marinated in a blend of soy sauce, mirin, sake, and poaching liquid. The result is quietly satisfying — the chicken's gentle umami comes first, followed by the warm, aromatic depth of the soy. It is light, yet leaves nothing to be desired.
Served over a bowl of hot shoyu ramen, the chashu gradually releases its flavor into the broth as you eat, deepening the bowl with every bite. The poaching liquid, rich with chicken umami, can also be added to any ramen broth — including instant noodle soups — to noticeably deepen and round out the flavor. One piece of chicken, two uses.
Homemade also means the thickness is entirely up to you — sliced thin for an elegant presentation, or a little thicker to fully appreciate the silky texture. High in protein and low in fat, this is a topping that satisfies without compromise.
This recipe is part of our Ramen Topping series — a collection of homemade toppings that transform any bowl of ramen, including instant noodles, into a restaurant-quality experience. Each topping works beautifully on its own, and the more you layer, the more satisfying the bowl becomes.
Ingredients (Serves 2–3)
- Chicken breast 1 piece / 8.8–10.6 oz / 250–300 g
Seasoning
- Salt ½ tsp
- Sugar 1 tsp
- Sake 1 tbsp
Soy Marinade
- Soy sauce 2 tbsp
- Poaching liquid 2 tbsp
- Mirin 1 tbsp
- Sake 1 tbsp
Instructions
| 1 | Pat the chicken breast dry. Rub with the salt, sugar, and sake, and set aside for 15–30 minutes. |
| 2 | Bring a generously filled pot of water to a boil, then reduce the heat until the surface is calm and no longer bubbling. Add the chicken breast and cook over low heat for 10–15 minutes. Turn off the heat, place a lid on the pot, and leave for a further 20–30 minutes to finish cooking in the residual heat. Tip Avoiding a rolling boil and finishing with residual heat are the two most important steps for a silky, tender result. A bubbling simmer will cause the meat to tighten and dry out. |
| 3 | Combine the soy sauce, poaching liquid, mirin, and sake to make the marinade. |
| 4 | Once the chicken has lost most of its heat but is still slightly warm, transfer it to the marinade. Refrigerate for half a day to overnight. Tips
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| 5 | Slice the chashu thinly. For an extra layer of flavor, strain the remaining marinade and reduce briefly over heat, then spoon over the sliced chashu just before serving. Tips
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