Japanese Chashu Don

Not gonna lie, this is one of my forte recipe of all time! I cook this whenever I wanna impress my guests/potluck event/projects. This post wasn’t in my intention to be up in the first place, as I’ve been featured in feedfeed’s website (a famous cooking inspiration sharing channel) for the fourth time through instagram, I really thought I should post this up in details by today.

Processed with VSCOcam with a6 preset IMG_3432 This was meant for a recipe drafting project, therefore I didn’t take shots of the process with the raw ingredients. I will update this post with more pictures in the near future when I cook it again! So pardon me, and try to use your imagination instead! Processed with VSCOcam with a6 preset Honestly, this recipe is very time consuming but really worth the effort. Braised for 2-3 hours until the meat turn fork tender. Prepare the marination liquid, as usual with the golden trio (sake-mirin-soy sauce) like many other Japanese recipes. Leave it in the fridge overnight or even longer, to allow the marination to really get in there (meat and fats). Processed with VSCOcam with a6 preset I used 2 kind of pork parts in this recipe, one being the pork belly and the other collar butt. Ideally, pork belly will be a better choice, the sweetness of the fats keeps you wanting more once you start digging in. If you’re health conscious, go for collar butt, more lean and less fats and still taste awesome! Processed with VSCOcam with a6 preset Pairing this with the classic ramen egg – Hanjyuku Tamago, blanced bok choy and please use a good grade of Japanese short grain pearl rice to go with! Processed with VSCOcam with g3 preset Processed with VSCOcam with f3 preset

Ingredients – 6 servings – 4 hours (less overnight marination)


  • 400g of pork belly
  • 300g of pork collar butt
  • 4 sprigs of scallions
  • 1 sprig of leek, cut in half
  • 4 cloves of garlic – lightly crushed with skin on
  • 2 knobs of ginger, 1 1/2 inch size each – lightly crushed
  • water, enough to cover the pork

Marination Liquid

  • 2 cups of braising liquid
  • 1 cup of soy sauce
  • 1 cup of sake
  • 1 cup of mirin
  • 1 cup of brown sugar
  • 2 tbs honey
  1. 6 hanjyuku tamago – steps below
  2. 6 baby bok choy 
  3. 6 bowls of Japanese short grain pearl rice
  4. scallions and sesame seeds for garnishing

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  1. Start off by browning the pork belly and collar butt on all sides in a non stick pan/pot. This helps to seal the pork juices in. After browning, clean off any excess fats coming out from the pork with a paper towel. Transfer the pork into a pot if you’re using a pan to brown.
  2. Add in water enough to just cover the pork. Add the rest of the ingredients in for braising. Leave it on low heat for at least 2 hours. I like my meat to be really tender so I usually leave it for about 3 hours, but not more than that (if its braised for too long, it will crumble when handling). After 2-3 hours, test with a skewer, it should be able to go through the pork easily. Off the heat, set the pork from the braising liquid aside to cool.


  1. Next, preparation of the marinating liquid. In a separate pot, combine all the ingredients and boil the mixture for a minute or two. Taste for seasonings. If its not sweet enough add more sugar, not salty enough add more soy sauce. The marinate should be of a teriyaki sauce sweetness level. Overall there should be a right balance but slightly sweeter.
  2. Transfer the porks into the marination liquid, and let it simmer for about 5 minutes or so. The marinate should be enough to cover the pork. Leave the pork and liquid to cool. You can refrigerate the whole pot, or transfer it into zip-bloc then refrigerate it overnight. Reserve some marinating liquid for the eggs as well.

Hanjyuku Tamago

  1. In a pot, with the room temperature eggs in, fill in enough water till its half inch higher over the eggs. Boil the water while stirring in a circular motion with a spoon, be careful not to crack the eggs. When the water is boiling, set your timer to 3 1/2 minutes (4 minutes for big eggs) and keep stirring. Have a bowl of ice water ready. When the timer is up, transfer the eggs in to the ice water. Lightly crack the shells around the eggs and let it sit in the ice water for a minute or two.
  2. After which, peel the shells. The shells should come off easily, the outside of the egg should be fully cooked, the center will be a little soft as the yolks are half cooked through, you should be able to feel it with your fingers.
  3. Transfer the eggs into zip-bloc bags, pour in the chilled marination liquid and refrigerate overnight.


  1. After a night of marination, a layer of oil will form on top of the liquid, remove those fats. Take the meat out and cut it in pieces. Lay the meat on an oven tray, brush a layer of liquid on the meat. Broil it in oven, dabbled in more marination throughout. Flip the meat over halfway through the broiling process, and continue dabbling more liquid when needed. Mine took about 15 minutes throughout the broiling process. It’s done when the meat has a very nice deep brown charred color to it.
  2. Have the bowls of rice ready, blanch the baby bok choys, cut the hanjyuku tamago in half. Lay your meat on top of the rice, and start assembling with the greens and egg. Boil the marination liquid and spoon a few tbs over the pork on the rice bowl. Garnish with scallions and sesame seeds. You’re DONE!!!!!

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