Oyakodon & Chicken Katsu

Instructor: Chef Amelia Seko

Master the comforting art of Oyakodon — Japan’s beloved chicken and egg rice bowl that embodies simplicity, warmth, and balance. In this hands-on class, you’ll learn how to create this homestyle favourite with professional precision, from preparing tender chicken simmered in a savoury dashi broth to achieving perfectly set, silky eggs layered over fragrant Japanese rice.

What You’ll Learn:

• How to prepare a balanced, flavourful dashi base for simmering
• Techniques for cooking chicken to tender perfection
• Techniques for preparing chicken for deep-frying
• Techniques for deep-frying poultry without overcooking
• How to achieve soft, custard-like eggs for authentic Oyakodon texture
• Methods for layering and serving the dish for beautiful presentation
• Tips on balancing savoury, sweet, and umami notes in Japanese rice bowls

Bring Home:

• 1 x Oyakodon (Chicken & Egg Rice Bowl)
• 1 x Chicken Katsu (Chicken Cutlet Rice Bowl)