• Chicken breast1 small piece
• ★Soy sauce150 cc
• ★Water100 cc
• ★Mirin100 cc
• ★Sugar3.5 tbsp
• ★Vinegar0.5 tbsp
• ★Grated ginger1 clove
• ★Green part of scallion1
• ★Minced garlica pinch (optional)

1. 1

   If the chicken breast is large, cut it diagonally into thin slices and divide into 2 pieces to ensure even cooking.

2. 2

   In a small pot large enough to submerge the chicken, add all the ★ seasonings (150 cc soy sauce, 100 cc water, 100 cc mirin, 3.5 tbsp sugar, 0.5 tbsp vinegar, 1 clove grated ginger, 1 green scallion part, and a pinch of minced garlic).

3. 3

   Bring to a boil over medium heat, then add the chicken breast and reduce to low heat. Simmer for 2 minutes.

4. 4

   Flip the chicken and simmer for another 2 minutes, cooking for a total of 4 minutes.

5. 5

   Cover with a lid and let cool to room temperature without disturbing.

6. 6

   If adding soft-boiled eggs, add them after the mixture has cooled slightly so they absorb the flavor easily.

7. 7

   Cut the chicken chashu to your preferred thickness and serve with the sauce drizzled over. If you prefer a stronger flavor, let the cut pieces marinate a bit longer in the sauce.

Use a small pot that can properly submerge the chicken breast to ensure even cooking. Although this recipe uses a small chicken breast, adjust the cooking time based on the size of your piece. You may remove the skin if you prefer.

• Calories280 kcal
• Protein35 g
• Fat8 g
• Carbs12 g
• Sodium3.2 g