Chef Shuko Oda is a food hero in London for the authentic and unfussy Japanese dishes she serves at Koya udon noodle restaurant.
Shuko, who was born in Britain and has worked as a chef in Japan, supplied a recipe for a lamb rice bowl topped with a Japanese-style poached egg (onsen tamago).
I found the egg to be the trickiest part. If you haven’t poached an egg this way before, it’s worth practicing ahead of time. I managed to undercook the egg. Most of the ingredients should be available in stores or online, though I used salad leaves from