Chicken chashu for chicken broth ramen (no pork bones) was a big hit.
With a pastry brush dust the skin side of the chicken thigh and roll it tight – I leave the skin on the meat for sweet, better flavor in the ramen dish. With a kitchen string tight the rolled chicken tightly at several places. In a medium pot bring water to a boil, add the rolled chicken and cook for 1 minute. Drain the chicken and rinse under cold tap water. Then, add the chicken to your 
chicken stock and cook for 20 minutes. Rolled chicken adds additional flavor to your chicken stock while it is cooked. You cook the rolled chicken in the prepared Chashu liquid, which is a mixture of shoyu, mirin and sake, for about 10 minutes.