100g Tindle Thy TM
30g OnlyEG Tamago
20g Edamame
4pcs Cherry tomatoes
10g Nori seaweed kizami
10g Bonito flakes
1 tsp Furikake
10g White sesame seed
20g Japanese aubergine
15g Scallion
Cooked japanese rice
Mustard cress

Oyakodon Sauce

3 tbsp Japanese soy sauce
1 tbsp Mirin
10g Sugar
25g Garlic minced
20g Unsalted butter


  1. Heat oil in a large skillet over medium high heat. Place one piece of Tindle Thy into the hot oil, and deep fry both sides until golden brown. Dish out the Tindle Thy onto a plate lined with paper towels. Cut the chicken into strips.
  2. Brown the butter and minced garlic in a saucepan, combining the japanese soya sauce, mirin, sugar and bring to a simmer over high heat. Add the Tindle Thy back to the sauce and cook about 3 minutes.
  3. To serve, transfer the hot cooked japanese rice to a single large bowl, sprinkle the furikake on top of the rice. Top with Tindle Thy, OnlyEG tamago, edamame, cherry tomatoes, aubergine pickles, scallion.
  4. Garnish with nori seaweed kizami, bonito flakes, white sesame and mustard cress.