Chashu Men* Gfo Recipe

Time1h

Serves4

shoyu tare, chicken broth, chicken breast chashu, pork chashu, spinach, leeks, egg, nori, thin noodle

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Broth
In a large pot, combine the chicken broth and shoyu tare. Bring to a simmer over medium heat. Let it cook for about 20 minutes to meld the flavors.
2
Cook the Chicken and Pork
In a separate pot, boil the chicken breasts in salted water until cooked through, about 15 minutes. For the pork belly, simmer in a mixture of soy sauce, mirin, and sugar for about 1-2 hours until tender. Slice thinly.
3
Prepare the Eggs
Soft-boil the eggs by placing them in boiling water for 6-7 minutes, then transfer them to an ice bath to cool. Once cooled, peel and set aside.
4
Sauté the Spinach and Leeks
In a skillet, sauté the sliced leeks in a bit of oil until soft. Add the spinach and cook until wilted. Season with salt to taste.
5
Cook the Noodles
Cook the thin noodles according to package instructions. Drain and rinse under cold water to stop cooking.
6
Assemble the Dish
In a bowl, place a portion of noodles, ladle the hot broth over them, and top with slices of chicken, pork, sautéed spinach, leeks, a soft-boiled egg, and a sheet of nori.