Name: Chashu Pork and Eggs Set Meal
Cuisine: 和食
Ingredients: Pork belly block: to taste (ideal ratio is 30% fat to 70% lean); Water: enough to submerge the meat; Ginger: 30g (2 to 3 slices); Green parts of green onions: to taste; Soy sauce: 100 ml; Cooking sake: 15 ml; Mirin: 15 ml; Honey: 3 tbsp; Chashu cooking liquid: 1 tbsp; Eggs: to taste (for fried eggs); Vegetable oil: 10 to 15 ml; Shredded cabbage: to taste; Mayonnaise: to taste; Japanese mustard (karashi): to taste; Black pepper: to taste; Sauce (for finishing): 6 tbsp

About "Chashu Pork and Eggs Set Meal"

This recipe video features Etsushi Anzawa, owner of the popular Tokyo diner "Heart Restaurant Anzawa-ya," sharing his home-friendly version of their signature "Chashu Pork and Eggs." Pork belly block is pre-boiled with ginger and green onions, then finished in a sweet and savory sauce made of soy sauce, cooking sake, mirin, and honey. Served with runny fried eggs and shredded cabbage, this hearty dish pairs perfectly with white rice. This special dish holds deep meaning for the shop, as it helped them overcome two major financial crises.

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Tips for Making "Chashu Pork and Eggs Set Meal"

Choosing the Meat
- Choose a pork belly block with a 3:7 fat-to-lean ratio to achieve the perfect balance of tenderness and juiciness.
Odor Neutralizing
- Adding ginger (2 to 3 slices) and the green parts of green onions during pre-boiling removes the pork's gamey odor. Finely slicing the ginger increases its effectiveness, and tube ginger paste can be used as a substitute.
Boiling Time
- After boiling, cover with an aluminum foil drop lid and simmer over medium heat for about 50 minutes. For a pressure cooker, aim for 30 minutes after it starts hissing. Check tenderness by sliding a chopstick through.
Soy Sauce Marinade
- Marinating the boiled meat in 100 ml of soy sauce for 5 minutes per side (10 minutes total) seasons the meat while transferring its savory juices into the soy sauce.
Sauce Making
- After simmering soy sauce, cooking sake, mirin, and honey over medium heat until thick, adding 1 tbsp of the chashu cooking liquid mellows the saltiness and adds a rich dashi flavor.
Heat Control
- Because the sauce contains honey, it burns easily. Keep the heat low and simmer gently when coating the chashu in the sauce.
Fried Eggs
- Remove the eggs when the whites are set but the yolks are still runny; the yolk will coat the chashu for an even richer flavor.
Plating
- Drizzling the sauce over the shredded cabbage allows the sweet-savory flavors to soak in, making it delicious to the last bite. Finish with black pepper.
Texture Adjustment
- If you prefer a crispy texture, thoroughly sear all sides of the sliced chashu.

Ingredients for "Chashu Pork and Eggs Set Meal"

16 items

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Porkbelly block: to taste (ideal ratio is 30% fat to 70% lean)
Water:enough to submerge the meat
Ginger:30g (2 to 3 slices)
Greenparts of green onions: to taste
Soysauce: 100 ml
Cookingsake: 15 ml
Mirin:15 ml
Honey:3 tbsp
Chashucooking liquid: 1 tbsp
Eggs:to taste (for fried eggs)
Vegetableoil: 10 to 15 ml
Shreddedcabbage: to taste
Mayonnaise:to taste
Japanesemustard (karashi): to taste
Blackpepper: to taste
Sauce(for finishing): 6 tbsp

How to Make "Chashu Pork and Eggs Set Meal"

1
In a pot, add enough water to submerge the pork belly block, then add 30g of ginger (2 to 3 slices) and the green parts of the green onions.
2
Once boiling, cover with a drop lid made of aluminum foil and simmer over medium heat for about 50 minutes (if using a pressure cooker, cook for about 30 minutes after it starts hissing).
3
After 50 minutes, insert a chopstick into the meat to check if it is tender enough to slide through easily.
4
Pour 100 ml of soy sauce into a pan and marinate the boiled meat for 5 minutes on each side, for a total of 10 minutes.
5
Remove the meat, then add 15 ml of cooking sake, 15 ml of mirin, and 3 tbsp of honey to the same pan, and simmer over medium heat until thickened.
6
Add 1 tbsp of the chashu cooking liquid to the thickened sauce to mellow out the flavor.
7
Slice the chashu pork into even thicknesses.
8
Heat 10 to 15 ml of vegetable oil in a pan, crack in the eggs, and fry until the whites are set but the yolks remain runny.
9
In a separate pan (or the same pan), sear the cut surfaces of the sliced chashu on both sides over medium heat to render out some of the fat (sear all sides if you prefer a crispy texture).
10
Once browned, add 6 tbsp of the sauce and coat the meat thoroughly over low heat (watch the heat closely as it burns easily).
11
Mound plenty of shredded cabbage on a plate and serve with mayonnaise and Japanese mustard on the side.
12
Arrange the fried eggs and chashu pork on top of the cabbage, then drizzle the remaining sauce over everything.
13
Finish by sprinkling with black pepper.

Detailed Commentary on "Chashu Pork and Eggs Set Meal"

* Content organized by topics from the video.

Anzawa-ya and the Miracle Chashu Pork & Eggs

"Heart Restaurant Anzawa-ya" is a popular diner run by owner Etsushi Anzawa and his wife, Miho. Having moved to Tokyo from Niigata, they now operate two locations in Kami-Itabashi and Nerima. Their signature dishes are the incredibly hearty "Chashu Pork and Eggs" and the "Niigata Ginger Soy Sauce Ramen," which recreates the flavors of Etsushi's hometown. Etsushi's family ran a ramen shop in Niigata, and his father's dream of opening a shop in Tokyo inspired Etsushi to make it his own life goal. The Chashu Pork and Eggs introduced here is a deeply meaningful dish that saved the restaurant from two severe financial crises. The owner himself carefully explains this special recipe, adapted so you can easily recreate their secret, signature flavor at home.

Pre-Boiling Pork Belly and the Golden Ratio

Making chashu begins with pre-boiling the pork belly block. At Anzawa-ya, they believe the most delicious cut has a "7:3" ratio of 70% lean meat to 30% fat, perfectly balancing tenderness and juiciness. Place the meat in a pot with enough water to submerge it, then add 30g of ginger (2 to 3 slices) and the green parts of green onions. Once it boils, cover with an aluminum foil drop lid and simmer over medium heat for about 50 minutes. If using a pressure cooker, it will take about 30 minutes after it begins to hiss. Slicing the ginger finely enhances its odor-neutralizing effect, but ginger paste from a tube can be used as a substitute if fresh ginger is unavailable. After 50 minutes, check the tenderness by inserting a chopstick; it should slide in smoothly.

Secret Umami Sauce and Cabbage Prep

Once boiled, the meat is submerged in 100 ml of soy sauce in a pan. Marinating it for 5 minutes on each side (10 minutes total) seasons the meat while infusing the soy sauce with the savory juices of the pork. After removing the meat, add 15 ml of cooking sake, 15 ml of mirin, and 3 tbsp of honey to the soy sauce, then simmer over medium heat until it thickens into a glaze. The key step is adding 1 tbsp of the chashu cooking liquid to this thickened sauce. Since the sauce alone can be too salty, adding the cooking liquid introduces a rich dashi flavor and rounds out the saltiness for a milder, balanced taste. On the serving plate, pile a generous amount of shredded cabbage and add mayonnaise and Japanese mustard on the side. The sweet and savory sauce will soak into the cabbage, making it delicious to the very last bite.

Searing the Chashu and the Perfect Plating

Slice the marinated chashu into even pieces and fry the eggs. Heat 10 to 15 ml of vegetable oil in a pan and crack in the eggs. It is best to remove them when the whites are set but the yolks are still runny, as the rich yolk coats the chashu beautifully. Next, sear the sliced chashu in a pan. Cook both cut sides over medium heat to render out some of the fat. If you prefer a crispy texture, searing all sides is highly recommended. Once browned, add 6 tbsp of the prepared sauce and glaze the meat slowly over low heat. Because the sauce contains honey, it burns easily, so be sure to monitor the heat closely. Arrange the meat on the plate with the cabbage and fried eggs, drizzle the remaining sauce over it, and finish with a sprinkle of black pepper.

Overcoming Two Crises with a Strong Bond

Anzawa-ya has overcome two severe financial crises in its history. The first occurred during the early days of the Kami-Itabashi shop when sales were struggling. In a desperate bid to attract customers, they began serving thick-cut Chashu Pork and Eggs without measuring the portions. It became a massive hit and saved them from ruin. However, they soon faced the COVID-19 pandemic. Encouraged by their staff's enthusiasm, they opened the Nerima location, but just two months later, their employees resigned. Despite having no professional cooking experience, Etsushi's wife, Miho, stepped up, saying, "I'll do it," to protect the shop. Even so, the deficit grew, and they fell behind on payments to suppliers. Ultimately, they had to borrow from a consumer finance company (Acom), reaching an extreme state of despair where they resolved to close the business if this final effort failed.

YouTube Success and Future Outlook

In the midst of this desperate situation, they received an invitation to appear in a cooking video on YouTube. Once published, the video went viral instantly, surpassing 4 million views. Just one week after its release, the shop saw an explosive surge in popularity, with lines of over 50 people forming before opening. They became so busy that they temporarily had to close the shop because they couldn't cook rice fast enough; the Chashu Pork and Eggs literally became the savior of their business. Etsushi expresses his gratitude, saying, "If Chashu Pork and Eggs were a person, I'd want to say, 'Thank you for bringing us this far.'" Looking ahead, they are planning to open a third location in the Jujo area by the end of the year, passionately sharing their vision of continuing to create unpretentious, old-school ramen and chashu egg shops loved by locals.

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