Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice
Teriyaki Chicken (Main)
Tamagoyaki (Japanese rolled omelette)
Vegetable Sides
Pickles & Garnish
Sauce & Condiments
Optional Tea (ADD 1 FOR HOT OR PURE TEA)
Method
Rice
- 1
Rinse and cook rice
Rinse 1.5 cups sushi rice under cold water until the water runs mostly clear (3–4 rinses). Drain, then combine rice and 360 ml water in a rice cooker or a small pot. If using a pot bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and rest covered 10 minutes.
- 2
Season rice
While rice rests, whisk 2 tbs rice vinegar, 1 tbs sugar and 0.5 tsp salt until dissolved. Transfer cooked rice to a shallow bowl, gently fold in vinegar mixture with a cutting motion to avoid smashing grains and fan to cool slightly. Keep covered until assembly.
Teriyaki Chicken (Main)
- 3
Prepare marinade/sauce
In a small bowl mix 4 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1.5 tbs brown sugar and 1 minced garlic clove until sugar dissolves. Reserve 2 tbs of this mixture separately (for glazing/serving).
- 4
Cook chicken
Trim excess fat from 300 g chicken thighs and pat dry. Heat 1 tbs vegetable oil in a nonstick skillet over medium-high. Add chicken, skin-side down if any, and cook 4–5 minutes until browned. Flip and cook 3–4 more minutes until nearly cooked through.
- 5
Glaze and finish
Pour the remaining marinade into the pan, reduce heat to medium-low and simmer, turning chicken to coat, until sauce thickens slightly and chicken is fully cooked (internal temp 74°C / 165°F), about 3–5 minutes. Remove chicken and let rest 3 minutes, then slice into bite-sized pieces. Keep reserved 2 tbs sauce warm for serving.
Tamagoyaki (Japanese rolled omelette)
- 6
Beat eggs
In a bowl beat 4 large eggs with 1 tbs sugar, 0.5 tbs soy sauce and 2 tbs dashi or water until combined but not frothy.
- 7
Cook and roll
Heat a well-oiled nonstick or tamagoyaki pan over medium-low. Pour a thin layer of egg to coat the pan. When it is mostly set but still slightly wet on top, roll the layer towards you using a spatula or chopsticks, push the roll to the far side of the pan, re-oil if needed and pour another thin layer under the roll. Repeat until all egg is used (3–4 layers). Remove roll, let cool slightly, then slice into 6–8 pieces.
Vegetable Sides
- 8
Steam vegetables
Steam or blanch 150 g broccoli florets and 150 g shelled edamame until just tender (broccoli 3–4 minutes, edamame 2–3 minutes). Immediately plunge into iced water to stop cooking and keep color, then drain well.
- 9
Season vegetables
Toss drained vegetables with 1 tsp sesame oil and 0.5 tsp salt (adjust to taste). Keep at room temperature for assembly.
Pickles & Garnish
- 10
Prep garnishes
Thinly slice 1 green onion. Measure 50 g pickled ginger and 1 tbs toasted sesame seeds. These require no cooking — keep ready to garnish the bento boxes.
Sauce & Condiments
- 11
Prepare dipping sauce
If you like a mayo-based dip, mix 2 tbs Kewpie mayonnaise with 1 tsp sriracha (optional). Warm and reserve 2 tbs of the teriyaki sauce from the pan for glazing or a small dipping cup.
Assembly
- 12
Portion rice and arrange
Divide seasoned rice between two bento boxes (or plates) — about 3/4 cup cooked rice per box. Use a small bowl to shape rice if desired.
- 13
Add protein and sides
Place sliced teriyaki chicken next to rice, drizzle a little reserved teriyaki sauce over the chicken. Add 3–4 slices of tamagoyaki, a portion of the seasoned broccoli and edamame, and a small mound of pickled ginger in each box.
- 14
Garnish and pack sauces
Sprinkle toasted sesame seeds and sliced green onion over the chicken and rice. Include a small container of the mayo-sriracha if using and an extra cup of reserved teriyaki sauce for dipping.
- 15
Serve
Serve immediately or close the bento and refrigerate up to 6 hours. Reheat only the chicken and rice if desired; keep pickles and tamagoyaki chilled until serving.
Optional Tea (ADD 1 FOR HOT OR PURE TEA)
- 16
Brew or heat tea
If tea is requested, brew green tea to yield about 480 ml (2 cups). For hot tea: steep green tea leaves or a teabag in 480 ml near-boiling water for 1–2 minutes (adjust by tea type) and serve hot. For 'pure' (cold) tea: brew hot and cool, or use cold-brew method overnight, then serve chilled.
