If you’re craving a delicious and comforting Japanese-inspired meal, my Chashu Rice Bowl is exactly what you need! This easy recipe features tender, slow-cooked homemade chashu served over a hot bowl of steaming rice, creating the perfect balance of savory flavors! It’s simple to make and guarantees a satisfying meal—keep reading to learn how to make this mouthwatering dish at home!
Why I Love This Recipe
I absolutely love this Chashu Rice Bowl because it’s an easy-to-make, delicious, and filling meal that’s perfect as a main dish, especially when paired with Japanese sides like my Pork and Onion Stir Fry or Eggplant Stir Fry! Inspired by a TV show I was watching where homemade Chashu was served over rice alongside ramen, I crafted this recipe to bring that same savory, melt-in-your-mouth pork belly right to your home!
The slow-cooked pork belly, using my low and slow cooking method like in my Boiled Pork Belly and Miso Pork Stew, delivers a tender yet textured bite, topped on a bowl of rice with green onions, seaweed, and a touch of red pepper for balance, creating a savory-sweet combination that pairs perfectly with the rice! It’s a dish simple enough to enjoy any day, and great for meal prepping too, since the chashu can be made ahead. Trust me, once you try it, you’ll want to make this TV show inspired recipe again and again!
Ingredients
Ingredients
- 1 1/2 lbs Pork Belly – skinless, cut into 4 inches in length, 2-3 inch in width. I recommend using the pork belly found at Coscto.
- 1/4 tsp Salt – sea salt recommended.
- 2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1 Inch Ginger – unpeeled and sliced. Helps reduce the gaminess from the pork belly.
- 1 Garlic Cloves – grated using a hand grater.
- 2/3 Cup Water – standard filtered water.
- 1/3 Cup Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine. Helps reduce the gaminess from the pork belly.
- 1/3 Cup Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- 3 tbsp Sweetener – use your preferred sweetener.
- 2 Cups Steamed White Rice – freshly made steamed white rice. Can also use other rice like brown rice or jasmine rice if preferred.
- 1 tbsp Shredded Seaweed – strips of shredded roasted seaweed used for garnishing. Can be found at Asian grocery stores. You can also cut strips from sushi style nori sheets.
- 1/4 tsp Togarashi (red pepper) – Togarashi Japanese chili pepper blend found in most Asian or Japanese supermarkets.
- 1 Stalk Green Onions – sliced, used for garnish.
🍶 Mirin Note
I acknowledge that Mirin might not be readily available in all locations. To maintain the authentic flavors of this chashu, my recipe modifies the ratio of Japanese sake and sweetener to substitute for mirin, ensuring you can savor this delicious dish regardless of your location.
Directions
☑ Before Getting Started
Before getting started, ensure you Choose a Pot That’s the Right Size for slow cooking the pork belly. The pot should be snug enough to allow the braising liquid to cover the pork belly, but not so small that it squishes the meat.
Step 1 Start by cutting the pork belly into pieces that are about 4 inches in length and 2-3 inches thick. Rub a pinch of salt into the pork belly pieces using your hands.
Step 2 Next, heat some oil in a frying pan. Once the oil is hot, add the pork belly pieces and sear them on the top and bottom sides until golden brown, about 2-3 minutes per side. Remove the pork belly from the pan and set it aside.
Step 3 In a pot, prepare the braising liquid by combining water, Japanese sake, soy sauce, sliced ginger, grated garlic, and sweetener. Bring the mixture to a rolling boil. Once boiling, add the seared pork belly, ensuring the liquid covers the pork. Reduce the heat to low, partially cover the pot, and let it simmer for 1 hour. Stir the liquid every 15 minutes to prevent it from burning at the bottom.
🍲 Braising Liquid Pro Tip
If you need More Liquid to Cover the Pork Belly, simply Add More Water to the braising liquid until the pork is fully submerged.
Step 4 After 1 hour, remove the lid and increase the heat to medium-low. Continue cooking for another 5-15 minutes until the sauce has reduced and thickened, creating a darkened glaze.
🍲 Reduction Pro Tip
During this reduction process, Vigilance is Crucial, as it can easily lead to burning. Keep a close watch, and when you notice a darkened glaze, your chashu is done.
Step 5 Remove the pork belly from the liquid and slice it lengthwise. Serve the slices on top of a bowl of rice. Garnish with shredded seaweed, a sprinkle of togarashi, and chopped green onions.
Recipe Variations
If you prefer to serve this as a side dish, simply omit the rice and serve the Chashu on its own!
Pairing Recommendations
This rice bowl topped with chashu pairs perfectly with Japanese side vegetable dishes like my Japanese Style Spinach Salad or Japanese Pork Belly Salad. For a more hearty meal, serve it alongside a warm bowl of Japanese Miso Soup or my Japanese Vegetable Soup. These sides complement the savory dish beautifully, rounding out the flavors for a perfect bite!
Frequently Asked Questions
Can I make the chashu ahead of time?
Yes, you can prepare the chashu in advance and store it in the fridge for up to 5-7 days, or freeze it for longer storage.
What should I do if I don't have Japanese sake?
You can substitute Japanese sake with dry sherry or Chinese cooking wine for a similar depth of flavor.
Storage Tips
Once the chashu rice bowl has been assembled, it’s best to enjoy it immediately. For any leftover chashu, store it in an airtight container in the fridge, where it will stay fresh for up to 5-7 days.
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Watch How To Make It
Chashu Rice Bowl
Ingredients
- 1 1/2 lbs Pork Belly 1-2 inch in width works best
- 1/4 tsp Salt
- 2 tbsp Cooking Oil neutral, no taste
- 1 Inch Ginger sliced
- 1 Clove Garlic
- 2/3 Cup Water
- 1/3 Cup Japanese sake can replace with dry sherry or Chinese cooking wine
- 1/3 Cup Soy Sauce
- 3 tbsp Sweetener your preferred sweetener
- 2 Cups Rice steamed white rice or rice of choice
- 1 tbsp Seaweed roasted and shredded
- 1/4 tsp Togarashi can sub with ground red pepper
- 1 Stalk Green Onion sliced
Instructions
- Gather all the ingredients.
- Cut the pork belly into pieces, each about 4 inches long and 2-3 inches thick. Rub a pinch of salt onto the pork belly using your hands for even seasoning.
- Heat oil in a frying pan. Once the oil is hot, add the pork belly pieces and sear the top and bottom until golden brown, about 2-3 minutes per side. Remove the pork belly from the pan and set it aside.
- In a pot, combine water, Japanese sake, soy sauce, sliced ginger, grated garlic, and sweetener to create the braising liquid. Bring it to a boil. Once boiling, add the seared pork belly, ensuring it is fully submerged in the liquid. Lower the heat to a simmer, partially cover the pot, and cook for 1 hour, stirring every 15 minutes to prevent the liquid from burning.
- After an hour, remove the lid and increase the heat to medium-low. Let the sauce cook for an additional 5-15 minutes, allowing it to reduce and thicken into a darkened glaze.
- Take the pork belly out of the pot and slice it lengthwise. Serve the slices on top of a bowl of rice, then garnish with shredded seaweed, a sprinkle of togarashi, and chopped green onions.
Nutrition
*Values Based Per Serving
