The previous cashu bowl was made with pork, but this one is made with chicken! Cashu bowl is a delicious meal you can make in the comfort of your own home. You will love both the pork belly and the chicken in the cashu bowl. The pork belly is a traditional meat used in the cashu bowl.
Which Part Of The Chicken Should You Use?
Just like with the pork belly, I used skinless and boneless chicken thighs for this recipe. I rolled them in the same way as the pork belly. Ensure your chicken is tightly rolled and tied with kitchen twine! Continue to prepare the chicken as directed.
Why Chicken Instead Of Pork?
Pork is fatty and salty, but that does not mean it cannot be used in our recipes! Chicken is tender and soft. Pork is fatty and salty, but that does not mean it cannot be used in our recipes! Due to its high fat content, pork has a more intense flavor than other meats, but sometimes it’s nice to have lighter alternatives.
Can I Use Something Other Than Rice?
If you want to change something and create a different appearance and flavor for your final dish, use rice noodles or plain noodles instead of rice. This dish works well with noodles, so I prefer them whenever rice needs to be swapped out.
Steps To Make Cashu Chicken
To roll the chicken, place two flattened pieces of chicken thighs on a cutting board, then roll it and secure it with kitchen twine.
It’s time to give the chicken some flavor! Use a cast iron skillet or a plain skillet to sear the meat.
As a result, the finished dish is enhanced with complex layers of flavors as a result of this step.
The meat is seared, then braised in soy sauce and simmered for an hour over low heat, letting all the flavors seep into the meat.
Remove the sauce from the heat and let the meat rest for 30 minutes, so the flavors can develop.
Serve the chicken with fresh rice, hardboiled eggs, and shiitake mushrooms.
What To Do With Leftover Sauce
As a stir-fry seasoning, marinade for grilling meat, or sauce for drizzling over ramen eggs, the leftover sauce is fantastic.
Cashu Chicken Bowl
15 minutes for preparation
Time required for cooking: 1 hour
Two servings
Ingredients
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Skinless, boneless, flattened chicken thighs
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Oil, 1 tablespoon
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Sugar, 3 tablespoons
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Mirin, 2 tablespoons
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Soy sauce, 1 cup
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Ginger cut into 1-inch pieces
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Soy sauce, 1 cup
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Cooked rice, 1 cup
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Hard-boiled eggs, two
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Cooked shiitake mushrooms, 34 cups
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Sliced spring onions for garnishing
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Garnish with sesame seeds
Instructions
Roll the chicken into a log and tie it with kitchen twine.
2. Heat oil in a skillet and brown the chicken in it.
3. Combine soy sauce, mirin, and sugar in a saucepot. Simmer until the sugar dissolves.
4. Add the chicken and ginger to the sauce and simmer for 1 hour.
Put the chicken and cooking sauce aside for 30 minutes, or until the chicken has reached room temperature.
Slice the chicken – you’ll end up with more cashu chicken than you need, but you can use it later for sandwiches or more cashu bowls.
Top the rice with shiitake mushrooms, hardboiled eggs, and cashu chicken.
8. Garnish the bowls with sesame seeds and sliced green onions.
Pin it to Pinterest
Bowl of Cashu Chicken
The yield is two
Preparation time: 15 minutes
Cooking time: 1 hour
Time: 1 HOUR 15 MINUTES
The Cashu Chicken Bowl is full of rich, savory flavors, easy to make, and filling!
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The print version
Ingredients
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(Flattened, skinless, boneless chicken thighs)
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Oil, 1 tablespoon
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Sugar, 3 tablespoons
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Mirin, 2 tablespoons
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Soy sauce, 1 cup
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Ginger cut into 1-inch pieces
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Soy sauce, 1 cup
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Cooked rice, 1 cup
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Hard-boiled eggs, two
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Cooked shiitake mushrooms, 34 cups
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Sliced spring onions for garnishing
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Garnish with sesame seeds
Instructions
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The chicken should be rolled into a log and tied with kitchen twine.
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In a skillet, heat the oil and brown the chicken.
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Combine soy sauce, mirin, and sugar in a saucepot. Simmer until sugar dissolves.
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Cook the chicken in the sauce for 1 hour, over medium heat.
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Upon completion of the cooking process, let the chicken and sauce cool for 30 minutes.
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If you slice the chicken too thin, you will have extra cashu chicken, but you can use it later to make sandwiches or more cashu bowls.
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Rice should be divided among serving bowls, followed by cashu chicken, hardboiled eggs, and shiitake mushrooms.
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Garnish the bowls with sliced green onions and sesame seeds.
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