Cashu Chicken Bowl
Cashu bowl is a delicious meal you can make in the comfort of your home. I have already made Chashu Don Bowl, but this one is different — the previous cashu bowl was made with pork, but this one is made with chicken!
Regarding the source of protein, the cashu bowl is delicious in both options, and you will love each. The pork belly is a traditional meat used in the cashu bowl, but with the chicken, you will get something different, but still satisfying!
Which Part Of The Chicken Should You Use?
For this recipe, I went with the juiciest part of the chicken: chicken thighs. I used skinless and boneless chicken thighs and rolled them just like I did with the pork belly.
Make sure your chicken is rolled tightly and tied with kitchen twine! From this point, continue to prepare the chicken as indicated in the recipe.
Why Chicken Instead Of Pork?
With chicken, you will get a very tender and soft texture. Pork is fatty and salty, but that doesn’t mean it isn’t welcome in our recipes!
Pork has a more intense flavor thanks to the higher fat content — it will be more flavorful, but sometimes it is nice to have other, lighter options.
Can I Use Something Other Than Rice?
Rice is a staple ingredient in Asian cuisine, so no wonder it’s part of this dish. Still, if you want to change something and create a different appearance and flavor for your final dish, use rice noodles or plain noodles instead of rice!
Noodles work like a charm in this dish, so whenever you need to swap out rice, they are my favorite choice.
Steps To Make Cashu Chicken
The first thing is to roll the chicken. To roll the chicken, just place two flattened pieces of chicken thighs on a cutting board, then roll the chicken and secure it with kitchen twine.
Once you have prepared the chicken it is time to give it some initial flavor! Use a plain skillet or cast iron skillet — these are ideal to sear the meat.
This step is important as it gives a great difference in the finished dish, enhancing it with complex layers of flavors.
After searing the meat, it is braised in soy sauce and simmered on low heat for an hour. This slow-cooking process will slowly soak up all the flavors in the pot.
When the sauce is reduced, remove all from the heat and let the meat rest for additional 30 minutes, so the flavors can intensify.
Slice the chicken and serve it with some fresh rice, hardboiled eggs, and shiitake mushrooms.
What To Do With Leftover Sauce
The leftover sauce is super delicious — you can use it with so many other dishes as a stir-fry seasoning, marinade for grilling meat, or sauce for drizzling over ramen eggs.
Cashu Chicken Bowl
Preparation time: 15 minutes
Cooking time: 1 hour
Servings: 2
Ingredients
- 2 chicken thighs (flattened, skinless, boneless)
- 1 tbsp oil
- 3 tbsp sugar
- 2 tbsp mirin
- 1 cup soy sauce
- 1-inch piece of ginger
- 1 cup soy sauce
- 1 cup rice, cooked
- 2 eggs, hardboiled
- ¾ cup shiitake mushrooms, cooked
- Spring onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
1. Roll the chicken into a log and secure it with kitchen twine.
2. Heat oil in a skillet. Sear the chicken in the oil until nicely browned.
3. In a saucepot, combine soy sauce, mirin, and sugar. Simmer until the sugar is dissolved.
4. Add chicken and ginger. Simmer the chicken in the sauce for 1 hour, over medium heat.
5. After an hour, set aside the chicken and cooking sauce for 30 minutes, or until the chicken has come to room temperature.
6. Slice the chicken — you will end up with more cashu chicken than you need, but you can use it later to make sandwiches or more cashu bowls.
7. Divide rice between serving bowls. Top the rice with cashu chicken, hardboiled eggs, and shiitake mushrooms.
8. Garnish the bowls with sliced green onions and sesame seeds.
Cashu Chicken Bowl
This Cashu Chicken Bowl is full of rich, savory flavors, easy to make, and deliciously filling!
Ingredients
- 2 chicken thighs (flattened, skinless, boneless)
- 1 tbsp oil
- 3 tbsp sugar
- 2 tbsp mirin
- 1 cup soy sauce
- 1-inch piece of ginger
- 1 cup soy sauce
- 1 cup rice, cooked
- 2 eggs, hardboiled
- ¾ cup shiitake mushrooms, cooked
- Spring onions, sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Roll the chicken into a log and secure it with kitchen twine.
- Heat oil in a skillet. Sear the chicken in the oil until nicely browned.
- In a saucepot, combine soy sauce, mirin, and sugar. Simmer until the sugar is dissolved.
- Add chicken and ginger. Simmer the chicken in the sauce for 1 hour, over medium heat.
- After an hour, set aside the chicken and cooking sauce for 30 minutes, or until the chicken has come to room temperature.
- Slice the chicken — you will end up with more cashu chicken than you need, but you can use it later to make sandwiches or more cashu bowls.
- Divide rice between serving bowls. Top the rice with cashu chicken, hardboiled eggs, and shiitake mushrooms.
- Garnish the bowls with sliced green onions and sesame seeds.
