Delicious Homemade Meal: How to Make Chashu Don
Mouthwatering Chashu Don Made with Braised Pork Belly in Soy Sauce (Char Siu Rice Bowl Recipe)
Craving a delicious, restaurant-quality meal at home? Today, we’re making ‘Chashu Don,’ a delightful Japanese rice bowl featuring tender pork belly slow-cooked in a savory and sweet soy sauce. This recipe is wonderfully versatile, using either leftover boiled pork or readily available pork belly. It’s a fantastic way to create a rich and satisfying meal, perfect for special occasions or any day you want a touch of culinary indulgence. Let’s get started!
Main Ingredients- Pork Belly 2.5 strips (approx. 500-600g)
- Pinch of black pepper
- 1 bowl of warm cooked rice
Chashu Braising Sauce- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (Sweet Rice Wine)
- 1 Tbsp Corn Syrup (or other liquid sweetener)
- 1 Tbsp Sugar
- 1 medium Onion
- 3 cloves Garlic
- 1/4 stalk Green Onion (Scallion)
Optional Toppings- 1 Hard-boiled Egg
- 2 Scallions (thinly sliced)
- 3 Tbsp Soy Sauce
- 1 Tbsp Mirin (Sweet Rice Wine)
- 1 Tbsp Corn Syrup (or other liquid sweetener)
- 1 Tbsp Sugar
- 1 medium Onion
- 3 cloves Garlic
- 1/4 stalk Green Onion (Scallion)
Optional Toppings- 1 Hard-boiled Egg
- 2 Scallions (thinly sliced)
Cooking Instructions
Step 1
First, prepare the fresh onion for topping. Thinly slice about 1/3 of the onion and soak it in cold water for about 10 minutes. This step helps to remove the pungent flavor, making it more enjoyable.
Step 2
Let’s make the essential braising sauce for delicious chashu! Combine 3 Tbsp of soy sauce for depth, 1 Tbsp of mirin for umami, 1 Tbsp of corn syrup for a beautiful glaze, and 1 Tbsp of sugar for a hint of sweetness. Add 1 cup (approx. 200ml) of water and mix well. (Tip: Feel free to adjust the amount of soy sauce or sugar to your preference.)
Step 3
Now, it’s time to cook the pork belly. Lightly season 2.5 strips of pork belly (about 500-600g) with black pepper. Heat a pan over medium heat, add the pork belly, and sear until golden brown. (Tip: Since pork belly can be fatty, gently wipe away excess grease with a paper towel as it cooks for a cleaner result.)
Step 4
Once the pork belly is nicely browned, use a paper towel to lightly drain off any excess fat. You don’t need to cook it until super crispy at this stage, as it will be braised in the sauce later.
Step 5
Prepare the aromatics that will add flavor to the chashu. Slice the garlic thinly into rounds (sliced garlic) and cut the green onion into approximately 2-3 cm lengths. (Tip: While long pieces of green onion are fine, cutting them this way allows the sauce to penetrate better and makes them easier to eat with the pork.)
Step 6
Lightly oil a heated pan and sauté the sliced garlic and green onion until fragrant. Add the remaining 2/3 of the onion (besides the thinly sliced portion for topping) and stir-fry until the onion becomes slightly translucent. Sautéing the vegetables will significantly deepen the flavor of the sauce.
Step 7
Once the vegetables are lightly sautéed, pour in all the prepared soy sauce mixture and bring it to a boil over high heat. Once the sauce is boiling, add the seared pork belly, reduce the heat to medium-low, and let it simmer until the sauce thickens and coats the pork evenly. (Tip: Stir occasionally to prevent the sauce from burning.)
Step 8
While the chashu is braising, prepare your rice. Serve one bowl of warm, fluffy rice.
Step 9
Now, it’s time to artfully arrange the chashu on top of the rice. Place the braised pork belly slices neatly over the rice, then pour some of the delicious braising sauce over the meat. This presentation keeps the sauce from directly soaking the rice, making it look cleaner and allowing the pork’s flavor to shine.
Step 10
Finally, drain the thinly sliced onion (soaked in cold water) and arrange it attractively over the chashu. Adding a halved hard-boiled egg and some finely chopped scallions as garnish will make your Chashu Don even more visually appealing. Enjoy your delicious meal!
