Chicken Teriyaki Bento

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.

• Prep time: 30 min
• Cook time: 35 min
• Difficulty: Medium
• Calories: 595
• Protein: 30 g
• Carbs: 72 g
• Fat: 21 g

Ingredients

• 300 g White rice ( raw )
• 2 piece Chicken leg ( deboned with skin )
• 4 tbsp soy sauce
• 3 tbsp mirin
• 2 tbsp Sake or rice alcohol
• 1 tbsp White sugar
• 3 piece Egg
• 50 ml dashi stock
• 200 g Broccoli ( in florets )
• 0.5 piece Cucumber ( thinly sliced )
• 2 tbsp Rice vinegar
• 1 pinch Sesame seed optional
• 2 tbsp Furikake

Instructions

1. Rice preparation

   Wash the white rice in cold water until the water runs clear. Steam it. The grain should be tender, shiny, and slightly sticky.

2. Cooking Teriyaki chicken

   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. Making the Tamagoyaki omelet

   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. Vegetable preparation

   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. Bento plating

   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.

Chef's tips

• 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.

Storage

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.