Imagine a bowl of steaming jasmine rice, topped with slices of sweet, caramelized char siu pork, a jammy soft-boiled egg, crisp cucumber, and a drizzle of savory-sweet sauce that ties everything together. That’s chasudon\u2014a beautiful fusion of Cantonese and Japanese comfort food. <\/p>\n\n\n\n
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The name combines “cha siu” (Cantonese BBQ pork) with “don” (Japanese rice bowl). The result is a quick, satisfying meal that’s perfect for lunch, dinner, or meal prep. <\/p>\n\n\n\n
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While you can certainly make your own char siu from scratch, this recipe is designed to be flexible\u2014use homemade, store-bought, or leftover char siu to create a bowl that’s greater than the sum of its parts. Topped with a soft-boiled egg, fresh vegetables, and a simple sauce, it’s a complete meal that’s as beautiful as it is delicious.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n
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For the Chasudon Bowl:<\/strong><\/p>\n\n\n\n
\n
3 cups cooked jasmine rice, steamed<\/li>\n\n\n\n
12 oz (340g) char siu (Chinese BBQ pork), sliced<\/li>\n\n\n\n
2 soft-boiled eggs (6-7 minutes), peeled and halved<\/li>\n\n\n\n
\u00bd English cucumber, thinly sliced<\/li>\n\n\n\n
\u00bc cup pickled red onions (or quick-pickled cucumbers)<\/li>\n\n\n\n
Quick Pickled Red Onions (optional):<\/strong><\/p>\n\n\n\n
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\u00bd red onion, thinly sliced<\/li>\n\n\n\n
\u00bc cup rice vinegar<\/li>\n\n\n\n
1 tablespoon sugar<\/li>\n\n\n\n
\u00bd teaspoon salt<\/li>\n<\/ul>\n\n\n\n
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Instructions<\/h2>\n\n\n\n
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1. Prepare the Pickled Red Onions (if making):<\/strong> In a small bowl, combine the thinly sliced red onion, rice vinegar, sugar, and salt. Stir to coat. Let sit for at least 15 minutes while you prepare the other components. The onions will soften and turn vibrant pink.<\/p>\n\n\n\n
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2. Make the Drizzling Sauce:<\/strong> In a small bowl, combine the reserved char siu marinade (or soy sauce, oyster sauce, and honey) with water and sesame oil. Whisk to combine. Set aside.<\/p>\n\n\n\n
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3. Prepare the Soft-Boiled Eggs:<\/strong> Bring a small pot of water to a boil. Carefully lower the eggs into the water and boil for 6 to 7 minutes. Transfer to an ice bath to cool completely. Peel and halve lengthwise. The yolks should be jammy and golden.<\/p>\n\n\n\n
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4. Warm the Char Siu:<\/strong> If the char siu is cold, warm it in a skillet over medium heat for 2 to 3 minutes, or microwave briefly until heated through.<\/p>\n\n\n\n
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5. Assemble the Bowls:<\/strong> Divide the steamed jasmine rice between two bowls. Arrange the sliced char siu on one side of each bowl. Add the soft-boiled egg halves, cucumber slices, and pickled red onions. Drizzle the sauce generously over the pork and rice. Sprinkle with sliced green onions and toasted sesame seeds. Garnish with fresh cilantro if desired.<\/p>\n\n\n\n
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6. Serve Immediately:<\/strong> Serve the chasudon bowls immediately while the rice is hot and the egg yolk is still runny. Stir everything together before eating to combine all the flavors.<\/p>\n\n\n\n
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This Chasudon brings together the best of Cantonese and Japanese flavors\u2014a beautiful, satisfying bowl that’s as easy to make as it is delicious.<\/p>\n<\/blockquote>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Tender, caramelized char siu pork served over a bed of steamed jasmine rice, topped with a jammy soft-boiled egg, crisp cucumber, and a drizzle of savory-sweet sauce\u2014this chasudon is a Cantonese-Japanese fusion that’s pure comfort in a bowl.<\/p>\n","protected":false},"author":1,"featured_media":2499,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1713,1712,1715,1714,1709,1710,1711],"class_list":["post-2442","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-cantonese-rice-bowl","tag-char-siu-don","tag-char-siu-recipe","tag-char-siu-rice-bowl","tag-chasudon","tag-chinese-bbq-pork-rice","tag-pork-rice-bowl"],"yoast_head":"\n
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