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.