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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. 


Print this recipe


• 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

Yuki's Tip 

  • 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 

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