Oyako-don (Japanese chicken and egg bowl) by Yoshihiko Shida, Chef Tutor at Tokyo College of Sushi & Washoku

In Japanese “OYAKO” means “parent and child”.

Tokyo College of Sushi & Washoku London, renowned for its expertise in Japanese culinary traditions, has unveiled an exciting series of programmes designed for chefs and food professionals eager to elevate their skills. These courses, held at the heart of London, offer an immersive experience into the techniques, flavours, and artistry that define Japanese cuisine.

With a strong focus on authenticity and precision, the programmes cater to a wide range of culinary needs, from intensive training on specific topics to full masterclasses that explore the breadth of Japanese cooking. These courses promise to inspire chefs with both traditional methods and modern interpretations, all taught by industry experts.

Immersive Masterclass: Secrets of Japanese Cuisine

One of the highlights of the new offerings is the 3-hour masterclass designed for chefs and culinary enthusiasts alike. Participants will explore iconic Japanese ingredients, learn time-honoured cooking techniques, and discover how to balance simplicity with stunning presentation.

Discover the Tokyo College of Sushi & Washoku HERE.

Visit their website HERE.

Ingredients
Method

Ingredients

2 servings

200g chicken thighs
1 onion
200ml Dashi broth
2 tbsp soy sauce
2 tbsp Mirin (Japanese sweet sake)
2 tbsp sugar
2 eggs
A little green spring onion
2 bowls of steamed short grain rice

Method

1. Cut the chicken into bite-sized pieces and slice the onion.
2. Bring the dashi broth to a simmer and add the chicken and onion.
3. Cook until the chicken is done.
4. Add soy sauce, mirin, and sugar, adjusting the taste.
5. Pour the beaten eggs over the chicken and onion.
6. Let it cook until the eggs are soft and slightly runny.
7. Serve the chicken and egg mixture over rice and put green spring onion to top.