Directions

1. 1

   Combine the soy sauce, sake, granulated sugar, and grated ginger in a large resealable plastic bag and stir until the sugar is dissolved. Add the boneless skin-on chicken thighs and ensure each piece is thoroughly coated with the marinade. Expel as much air as possible from the bag, seal, and refrigerate for at least 8 hours or overnight to allow the flavors to fully penetrate the chicken.

2. 2

   The next day, tear off a 3-foot length of aluminum foil with the shiny side facing up. Arrange half of the marinated chicken thighs skin-side down on the foil in a rectangular pattern approximately 6 inches wide. Season the chicken generously with ground white pepper. Position two of the chicken tenders on top of the thighs, arranging them in opposite directions so the tapered ends point away from each other, creating an even thickness throughout the core.

3. 3

   Starting from one long edge, tightly roll the chicken into a cylinder, taking care not to fold the foil between the layers. Once the chicken is completely rolled, continue rolling the remaining foil around the cylinder to encase it fully. Twist both ends of the foil closed to create a sealed package.

4. 4

   Cut an 8-foot length of twine and fold it in half. Position the fold under one end of the foil-wrapped roll. Bring both strands of twine up the sides of the roll and cross them over the top. Flip the roll and bring the twine back underneath, then cross it again. Continue this crisscross pattern along the entire length of the roll, then secure the strands with a tight knot at the other end, creating a pattern resembling a laced shoe on both sides. Repeat steps 2 through 4 with the remaining chicken thighs and two chicken tenders to create a second roll.

5. 5

   Bring a steamer pot of water to a rolling boil, then carefully place both foil-wrapped chicken rolls on the steamer rack. Cover with a lid and steam for 1 hour, ensuring the internal temperature of the chicken reaches 165°F. Remove the rolls from the steamer and set aside to cool to room temperature. Once cooled, place both rolls on a plate or in a container and refrigerate overnight, which allows the collagen to set and the texture to become firm and sliceable.

6. 6

   When ready to serve, carefully unwrap the foil from each roll and slice the chicken chashu into thin pieces. Serve over a bowl of hot chicken ramen as a traditional topping, or arrange the slices atop steamed rice as a donburi bowl.