Bento no. 21: Chicken teriyaki bento

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

The night before: Bone the chicken if you need to. Cut into bite-size pieces, and dunk into marinade. Cover and put into refrigerator. Cook the chicken. (Follow the bite size chicken teriyaki instructions.)

Step 2

Boil up a kettle full of water. Wash the bean sprouts and spinach. Use about half the boiling hot water in the kettle to blanch the bean sprouts. Drain, refresh with cold water, drain, and mix with the umeboshi.

Step 3

Use the other half of the hot water to blanch the spinach. Drain, refresh, squeeze out, and cut. Store everything in the fridge.

Step 4

Wash the rice and set your cooker timer.

Step 5

In the morning: Pack the cooked rice in the bento box. Leave to cool.

Step 6

Mix up the tamagoyaki, reducing the proportions for 1 egg. (You can make a 2 or 3-egg tamagoyaki, and either put more in your bento box or save the extra for the next day.)

Step 7

Cook the tamagoyaki. Leave to cool a bit. (If you want a neatly shaped tamagoyaki, the sushi mat may be too big for a 1-egg version. Use a couple of sheets of paper towels instead - the paper towel will protect your hands from the heat better than using plastic film.)

Step 8

To be ultra-safe, heat the chicken through in a dry non-stick frying pan, then let cool. (You can skip this if you are confident your chicken is fine.)

Step 9

Pack the chicken and vegetables into the bento.

Step 10

Cut up and pack the tamagoyaki.

↑Support creators by visiting their site 😊