Chicken Teriyaki with Egg & Veggie

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Step 1

Cut chicken into small pieces. Sprinkle salt and pepper, and thinly coat them with flour.

Step 2

Fry in a pan until the surface is lightly brown. Turn them over, add sake, and steam for 2 minutes on low heat.

Step 3

Add mirin, soy sauce & sugar. Bring the sauce to a simmer and coat the chicken with the sauce.

Step 4

Mix egg with mirin and mayonnaise. Heat oil in a frying pan and make the egg mixture. While cooking thoroughly, break the eggs into fine chunks with chopsticks or a spatula.

Step 5

Fry komatsuna. Season them with sesame oil, salt, pepper, and garlic powder.

Step 6

Arrange the three side dishes neatly on top of the rice in the bento box.