Chashu Japanese style pork in Rice Cooker

Chashu Japanese-style pork belly can seem time-consuming and intimidating to make; however, with this rice cooker method, anyone can make it with a touch of a button. It is that easy and comes out similar to the real thing! This post is about how to make the easiest and most delicious Japanese-style pork belly, chashu.

What is Chashu

“Chashu” (also spelled as “cha shu” or “char siu”) is a popular Chinese and Japanese dish consisting of marinated and roasted pork belly. Japanese style chashu is adopted from Chinese char sui but is very different. The sweet and savory glaze for chashu is made only from soy sauce, mirin, and sugar without additional spice powder or red coloring, like in the Chinese version. Hence, the difference in looks and taste. The chashu you usually see in ramen is the Japanese-style chashu.

Ingredients:

• Pork belly block – It is important to use pork belly in this recipe because pork belly is fatty and tender without having to cook it for hours. If you decide to use any other cuts of pork, it could end up being dry or chewy.
• Soy sauce – I am using Japanese-style soy sauce. The Kikkoman brand is a popular one in Japan and a family favorite.
• Mirin – Mirin is sweet sake. I highly recommend getting a bottle of this because it is one of the key ingredients in this recipe. Any mirin will work; however, I am using Mizkan brand.
• Sugar – I am using white granulated sugar.
• Ginger – use ginger slices or grated ginger
• Green onion – You can add as many or as little green onion. This is for additional flavor.

Tips on how to make the best Chashu Japanese style pork

• Marinate pork in the sauce beforehand. If you have extra time, marinating the pork belly in the soy sauce mixture ahead of time will allow the flavors to soak in further. I kept that step optional for this recipe to make it as quick as possible.
• Use foil or parchment paper to cover the pork belly in the rice cooker. The foil will act similarly to the “otoshibuta” or drop-lid method, allowing the pork belly to steam evenly and keeping the bubbling to a minimum. 
• Let the chashu set and cool before cutting into it. While you want to chill the pork belly when it is rock solid, you want the chashu to at least be cool to touch before cutting into it. This will ensure you don’t burn your fingers and can cut into it without the meat falling apart. 

How to serve Chashu

Chashu is most typically seen as a ramen topping. However, there are so many ways to enjoy chashu. I love chashu over a big bowl of rice drizzled with the sweet and savory soy glaze. I also like to eat it as a side dish amongst other dishes or put it in my bento. It is so versatile and can complement any meal.