Bento Box
A traditional Japanese packed lunch featuring an assortment of teriyaki chicken, seasoned rice, tamagoyaki egg roll, and colorful vegetables arranged in a compartmentalized box. This balanced meal is as visually appealing as it is delicious.
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Ingredients
- 1 cup Japanese short-grain rice, rinsed
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1/2 tsp salt
- 1 tbsp furikake seasoning
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 2 tbsp mirin
- 2 tbsp sake
- 1 tsp fresh ginger, grated
- 1 tsp cornstarch
- 1 tbsp vegetable oil
- 4 large eggs
- 1/4 tsp dashi powder
- 1 tsp mirin, for eggs
- 1 tsp soy sauce, for eggs
- 1 cup broccoli florets
- 1 carrot, sliced into thin rounds
- 1/2 cup edamame, shelled
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 2 tbsp pickled ginger
- 2 umeboshi (pickled plum)
- 1 tsp toasted sesame seeds
Instructions
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1
Start by cooking the 1 cup rinsed Japanese short-grain rice according to package instructions. Once cooked, mix 1 tbsp rice vinegar, 1 tsp sugar, and a pinch of 1/2 tsp salt together and fold into the hot rice. Let cool slightly and sprinkle with 1 tbsp furikake seasoning.
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2
For the teriyaki chicken: In a bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tsp grated fresh ginger, and sugar. Set aside 2 tablespoons of this mixture and add 1 tsp cornstarch to it to make a slurry.
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3
Heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the 1 lb cut into bite-sized pieces boneless, skinless chicken thighs and cook until browned on all sides, about 5-6 minutes.
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4
Pour the marinade (without the cornstarch slurry) over the chicken and simmer for 5 minutes. Add the cornstarch slurry and cook, stirring, until the sauce thickens, about 1-2 minutes more. Remove from heat and let cool.
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5
For the tamagoyaki: Beat 4 large eggs with 1/4 tsp dashi powder, 1 tsp for eggs mirin, 1 tsp for eggs soy sauce, and a pinch of salt. Heat a small rectangular pan (or regular non-stick pan) over medium heat and lightly oil.
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6
Pour a thin layer of egg mixture into the pan, tilting to cover the bottom. When it's almost set but still slightly wet on top, roll it up from one side to the other. Push the rolled egg to one side of the pan.
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7
Oil the empty part of the pan and pour in another thin layer of egg. Lift the rolled egg slightly to let the new egg flow underneath, connecting the sheets. When this layer is nearly set, roll the original roll over it to form a thicker roll. Repeat until all egg mixture is used.
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8
Let the tamagoyaki cool, then slice into thick rounds.
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9
Blanch the 1 cup broccoli florets and 1 sliced into thin rounds carrot in boiling salted water for 2 minutes. Drain and rinse under cold water to stop the cooking process.
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10
Cook the 1/2 cup shelled edamame according to package instructions, then season with salt.
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11
To assemble the bento box: Place the seasoned rice in one compartment of your bento box. Add the teriyaki chicken to another section. Arrange the sliced tamagoyaki, broccoli, carrots, edamame, 1/2 cup halved cherry tomatoes, and 1/2 sliced cucumber in the remaining spaces.
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12
Add 2 tbsp pickled ginger and 2 umeboshi (pickled plum) as condiments. Sprinkle the vegetables with 1 tsp toasted sesame seeds.
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13
Close the bento box lid securely and refrigerate until ready to eat. Serve at room temperature.
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