Vermicular | Soy Sauce Koji Marinated Chashu

Soy Sauce Koji Marinated Chashu

Tailored for: Musui–Kamado
Cooking Flow
130 min
Cooking Steps

[MED] 10 min

[WARM 200°F] 60 min + 60 min


1 ⅓ lb pork belly, cut in half
3 tablespoons soy sauce koji

1" ginger, sliced
2 tablespoons sake
2 tablespoons soy sauce
2 teaspoons mirin
1 teaspoon cane sugar

  1. Rub pork belly with soy sauce koji, then wrap it in plastic wrap, and refrigerate overnight. Remove the pork from the plastic wrap, rinse off soy sauce koji, and pat dry with paper towels.

  2. Preheat the pot with [MED] heat. Once [GRILL OK] sign appears, lay down a piece of parchment paper. Sear each side for about 1 minute, until all sides are golden brown.

  3. Transfer the pork onto a paper towel and discard the parchment paper. Wipe off any excess oil remaining in the pot before returning the meat.

  4. Add ginger, sake, soy sauce, mirin, and sugar. Cover and cook over [WARM 200°F] for 60 minutes.

  5. Flip the pork, cover again, and cook over [WARM 200°F] for another 60 minutes.

  • Using parchment paper to sear the pork should help prevent the pot from burning.

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Musui–Kamado with the Vermicular Cookbook.

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