braised chashu donburi rice bowl ( チャーシュー丼)

Author: Yuto Omura Prep Time: 10 mins Cook Time: 1 hr 20 min Total Time: 56 minute
Yield: 2 Portions 1x

DESCRIPTION

How to make Japanese Braised Chashu Donburi Rice Bowl

INGREDIENTS
SCALE 1x 2x 3x

FOR THE BROTH

150g Pork shoulder or belly block

2 Boiled and peeled eggs (optional)
1 tsp Lard (or vegetable oil)
250ml Soy sauce
500ml Cold water
100ml Sake
25ml Mirin
50g Sugar
2 cloves Garlic
2 pieces of Ginger
1 Spring onion (Green bit only)

ASSEMBLING THE DONBURI

2 tbsp Mayonnaise
300g Cooked rice (See how to make Japanese style rice here)
4 tbsp Finely chopped spring onion

INSTRUCTIONS

1 First, heat up a frying pan on a medium-high heat with 1 tsp of lard OR 1 tsp vegetable oil.
2 Seal the meat by frying the edges in the frying pan, this will keep the juices in.
3 When the surface of the meat is sealed all over, transfer the meat to a plate lined with kitchen paper to absorb the excess oil.
4 In a large pot, pour in 250ml of soy sauce, 500ml of cold water, 100ml of sake, 25ml of mirin and 50g sugar.
5 Add the sealed pork, 2 boiled and peeled eggs along with 2 cloves of garlic and 2 pieces of ginger both with the skin on. Also
add one spring onion with the white part cut off (green part only).
6 Put the lid on the pot and heat with medium-high heat, bring to the boil.
7 Once it’s boiling, turn down the heat to a low setting.
8 For the next step, we used a “drop lid”. This is a piece of foil that has been scrunched up, pierced in the middle to make a 1cm
hole and then pushed down onto the soup, touching the surface. This helps to saturate the food with minimum amount of
broth and evenly cook.
9 Simmer for 30 minutes on a low heat.
10 After 30 mins, turn the pork over and simmer for another 30 minutes again with the drop lid.
11 Turn off the heat and remove the drop lid, leave for 10 minutes.
12 Dish up the rice into two bowls.
13 Pour around 2 tbsp worth of the broth you used to cook the chashu onto each bowl of rice.
14 Take out the pork and cut into fine slices.
15 Arrange on top of the rice.
16 Drizzle with mayonnaise and garnish with finely chopped spring onions.
17 Enjoy!

NOTES

If you want to increase the serving number for this recipe, you only need to increase the amount of meat, eggs and rice (as long
as the meat is fully immersed in the broth, you don’t need make extra broth)
You can use the broth over and over. Remove the ginger, spring onion and garlic at the end and store in the fridge for up to 1
week or 1 month in the freezer.
You can soak boiled and peeled eggs in the broth to use for your next dish.
If you want stronger flavour you can simmer for longer, the broth will be reduced more.
 Method: Braise
Cuisine: Japanese
Category: Japanese

Nutrition Facts
Serving Size 1 Bowl
Serves 2

Amount Per Serving

Calories 717

% Daily Value*

Total Fat 20.8g 27%

Cholesterol 254.5mg 85%

Sodium 443.7mg 19%

Total Carbohydrate 56.3g 20%

Sugars 4.4g

Protein 32.2g 64%

Vitamin A 10% Vitamin C 3%

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