The Easiest Ever! Chicken Chashu (Japanese Braised Chicken) & Ajitsuke Tamago (Ramen Egg)

Ramen Noodles have had a big boom in Perth in the last couple of years, so I believe that you feel familiar to a dish called Chashu and Ramen Eggs (Yes, these are the topping on ramen noodles!).

The Easiest Ever! Japanese Chicken Chashu with Ramen Eggs by a littlebitofsoy

Chashu Pork originated from a Chinese dish called Char Sui (焼豚, which is BBQ Pork). Japanese adapted to its own version by keeping its theme and name. The Japanese version is braised in a soy sauce based sauce rather than barbecued with Chinese spices. We like eating it as a topping of ramen, rice bowl and salad. We also like eating it by itself as appetizer/tapas or chopping and mixing into fried rice. It takes a long time to make it at home including hours of simmering, therefore in Japan, it is quite common to buy it from the shop.

I had been thinking how I could bring this dish into my daily repertoire by using commonly accessible ingredients. I like pork, but a big chunk of pork is not a common item on my shopping list. Simmering pork for hours would be a fun thing to do when you have nothing to do on the weekend, but when was the last time you actually had a free weekend??

My solution is using Chicken Breast cooked by my 2 minutes Super Moist Boiled Chicken method.

A good quality chicken breast can be easily found in the supermarket and it is definitely the healthier option. The cooking time is technically only 2 minutes. All you have to do is just boil chicken for 2 minutes in the soy sauce based marinade and leave it overnight (or longer) in the fridge. That’s it!!

Ramen eggs are just a wonderful byproduct. Just marinate soft-boiled eggs together with the chicken, and then Voila!

You can make this Chicken Chashu and Ramen Eggs so easily in advance. It is such a perfect dish for potluck parties and dinner parties. Yes! It is certainly perfect for this festive season!

It is really easy to make, so I hope you make this dish as often as I do…


  • 2 Chicken Breasts (about 250g each)
  • 1/2 Teaspoon of Sea Salt
  • 4 Eggs

For Soy Sauce Marinade

  • 300ml Water
  • 100ml Soy Sauce
  • 100ml Mirin
  • 100ml Cooking Sake
  • 50ml White Vinegar
  • 1 Tablespoon of Sugar
  • 3 cloves of Garlic – sliced
  • 10g of Ginger – julienne


  • Prep for Chicken. Sprinkle sea salt over both sides of the chicken breasts. Wrap them with paper towels and leave them for 20 minutes.
  • Place all of the marinade ingredients into a medium-sized pot. Bring it to a boil. Turn the heat to medium and place the chicken breasts into the pot. Simmer them for 2 minutes. Turn the heat off. Put a lid on and leave it for minimum 1 hour or until the liquid is cooled down.
  • In the meantime, make soft-boiled eggs. Place eggs into boiling water and cook them for 7 minutes. Cool the eggs down with cold water. Put it aside.
  • Transfer the chicken to a clean container including the remaining liquid, garlic and ginger. Make sure that the whole chicken is covered with the liquid completely. Peel the boiled eggs and add them into the liquid as well.
  • Marinate them in the fridge overnight or longer. Slice the chicken and cut the eggs in half to serve.
  • Note : The chicken and eggs can be stored in the marinade in the fridge for 3 days. The remaining marinade liquid can be kept for 5-7 days in the fridge and can be re-used during the time. Please make sure to use a VERY CLEAN container to store them.


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