Chicken Teriyaki Bento
Ingredients
- 300 gWhite rice (raw)
- 2 pcChicken leg (deboned with skin)
- 4 tbspsoy sauce
- 3 tbspmirin
- 2 tbspSake or rice alcohol
- 1 tbspWhite sugar
- 3 pcEgg
- 50 mldashi stock
- 200 gBroccoli (in florets)
- 0.5 pcCucumber (thinly sliced)
- 2 tbspRice vinegar
- 1 pinchSesame seed
- 2 tbspFurikake
Method
A complete box featuring chicken glazed in a dark, syrupy sauce. Pearly white rice contrasts with the bright yellow omelet and the crisp green of blanched broccoli.
- 1
Wash the white rice in cold water until the water runs clear. Steam it. The grain should be tender, shiny, and slightly sticky.
- 2
Debone the chicken thighs while keeping the skin. Sear them in a pan skin-side down until golden and crispy. Remove excess fat, pour in the mixture of soy sauce, mirin, sake, and sugar. Let it reduce until the sauce coats the spoon and glazes the meat.
- 3
Beat the eggs with the dashi broth. Pour a thin layer into an oiled pan, roll it up, then repeat the process by adding more liquid to create several layers. The omelet should be firm but remain soft in the center.
- 4
Plunge the broccoli florets into boiling salted water for 3 minutes so they stay green and crunchy. Thinly slice the cucumber and season with rice vinegar and a pinch of salt.
- 5
Arrange a bed of rice in the box. Sprinkle the rice generously with furikake. Cut the chicken into even slices and place it on the rice. Add the omelet slices, broccoli, and cucumber in an orderly fashion. Sprinkle with sesame seeds.
Frequently asked questions
How do you get this dish right?
- Do not cut the chicken immediately after cooking, let it rest for 2 minutes to allow the juices to redistribute.
- For a perfect omelet, use a paper towel soaked in oil to grease the pan between each layer.
How long does this dish keep?
Can be stored for 24 hours in the refrigerator. The chicken can be reheated, but the vegetables and omelet are best enjoyed at room temperature.
