Make ahead: The chashu, ajitsuke tamago, and chicken stock can be made up to 2 days ahead and refrigerated in separate airtight containers. If making the eggs more than a day ahead, remove the eggs from the tare after 1 day and refrigerate in a separate airtight container.

For longer-term storage, place the plastic-wrapped chashu in a zip top bag and freeze for up to 1 month. The tare and chicken stock can be frozen for up to 3 months.

Storage: Store leftover components in separate airtight containers for up to 2 days.