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Japanese Tori Chashu | Juicy Street Food Chicken
(0)
45 min
Under an hour
Gurkerl Küche
Zart geschmorte, gerollte Hühneroberkeulen in einer glänzenden, süß-würzigen Tare-Sauce mit Ingwer und Knoblauch. Ein legendärer Klassiker der japanischen Streetfood- und Izakaya-Küche!
Ingredients
Preparation method
Preparation
Pat the boneless chicken thighs dry and spread them flat on a cutting board. Roll each thigh tightly from the short side into a compact roll and secure with heat-resistant kitchen twine.
Slice the ginger thinly and lightly crush the garlic cloves. Wash the spring onions – slice the green parts into fine rings and set aside for the garnish, and roughly chop the white parts into pieces.
Searing & braising
Heat 1 tbsp vegetable oil in a deep frying pan or roasting dish over medium-high heat. Add the chicken rolls and sear on all sides for approx. 4–5 minutes until golden brown.
Chef's tip
Perfect for meal prep: Tori chashu tastes wonderful warm as a street food snack, but can also be stored in the fridge and sliced thinly when cold – ideal as a topping for homemade ramen or Japanese rice bowls.
Oven tip: If you are making larger quantities, you can transfer the seared meat along with the sauce into a baking dish and cook it covered in the oven at 160 °C convection for 30 minutes until butter-soft.
45 min
Quick
