Chicken Shoyu Ramen

Step 2: Make the rolled chicken “chasu”

  • Rolled chicken thigh “chasu”

    • chicken thighs
      , deboned
      2
    • salt

Salt the chicken thighs and let them dry in the fridge for at least one hour.

Preheat the oven to 275°F/133°C. Pull the chicken out and roll each thigh up into a tight log as best you can. Secure with 3 or 4 pieces of butcher's twine. Set the chicken on a wire rack over a baking sheet and place in the oven.

Gently until the interior reaches 165°F/73°C. Wrap the chicken in plastic wrap and hold in the fridge until ready to use, where you can unwrap and slice into “chasu” like pieces for topping the ramen.

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