Chicken Chashu and Brown Eggs
High in protein and infused with heart warming Japanese flavours, why not jazz up your lunch box with this perfect mid-week meal.
Method (serves 2-3)
- Mix the soy sauce, sake, honey and grated ginger in a bowl.
- Add the chicken thighs and marinate for at least an hour.
- Remove the chicken from the marinade and dab any excess moisture with a kitchen towel.
- Place a single chicken thigh onto a piece of aluminium foil and add three pieces of asparagus onto the middle of the chicken.
- Roll the chicken with the foil into a log, and twist the ends of the foil once wrapped.
- Repeat for the other chicken pieces and bake them in the oven at 200° for 30-40 minutes.
- Leave to cool before unwrapping them from the foil.
- Slice them into 1-2cm thick slices.
- For sauce: in a small pot, add the leftover marinade and the same amount of water, and bring to the boil.
- Strain off any residue from the surface, then leave the sauce to cool down.
- For marinated eggs: use eggs that are at room temperature. Gently tap to the bottom of the egg to crack the surface.
- Place the eggs into a small pot and pour in cold water. Bring to a boil and simmer for 5 minutes.
- Remove from heat and cool down under cold running water for 5 minutes.
- Carefully peel the shell.
- Marinate the peeled eggs with the cooked chicken marinade sauce for 24-48 hours in the fridge.
- Serve the chicken slices and eggs with Japanese steamed rice or ramen noodles.
• 500g boneless chicken thighs
• 15 small asparagus
• 3cm grated ginger
• 60ml Japanese soy sauce
• 2 tbs sake
• 2 tbs mirin
• 2 tbs honey
• 2-3 large eggs
- Put the aluminium foil shiny side down for easier rolling.
- For perfect soft eggs, use eggs that are at room temperature.
- The chicken chashu keeps for 4 days and marinated eggs for 3 days. Keep refrigerated.
- You can also freeze the chicken for a later time (but not the eggs!)
Recipe created by Yuki Gomi in conjuction with Yakult