Teruya's Bento Recipe

Rinse and cook rice

Place 2 cups short-grain rice in a bowl and rinse under cold water, swirling and draining 3–4 times until water runs mostly clear. Drain 10 minutes. Transfer to a rice cooker or small pot and add 2 1/4 cups water. If using a pot, bring to a boil, reduce to low, cover and simmer 14–16 minutes until water is absorbed. Remove from heat and rest, covered, 10 minutes.

Season rice

While rice rests, whisk 2 tbs rice vinegar, 1 tbs sugar and 1/2 tsp salt until dissolved. Gently fold seasoning into the hot rice with a rice paddle or spatula, spreading and fanning slightly to cool. Set aside, keep covered.

Marinate chicken

Trim excess fat from 1 lb boneless chicken thighs and pat dry. In a bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tbs brown sugar, 1 tsp grated ginger and 1 tsp minced garlic. Add chicken, toss to coat, and marinate 20–30 minutes at room temperature (or up to 4 hours refrigerated).

Cook chicken

Heat 1 tbs vegetable oil in a skillet over medium-high heat. Remove chicken from marinade (reserve marinade). Sear chicken 3–4 minutes per side until well browned and nearly cooked through. Reduce heat to medium, pour reserved marinade into the pan and simmer 2–3 minutes until sauce thickens and chicken reaches 165°F (74°C). Remove, rest 5 minutes, then slice into bite-sized pieces.

Combine 2 tbs rice vinegar, 2 tbs water, 1 tsp sugar and 1/4 tsp salt in a small bowl and stir until dissolved. Add 1/2 cup thinly sliced cucumber and 1/2 cup julienned carrot, toss to coat, and let sit at least 10 minutes (can refrigerate up to several hours). Drain before packing into the bento.

Make tamago-style omelet

Whisk 3 eggs with 2 tbs dashi (or water), 1 tsp sugar and 1/2 tsp soy sauce until combined. Heat a nonstick pan over medium-low and lightly oil. Pour a thin layer of egg, let set partially, then roll toward you with a spatula. Oil again, add another thin layer, lift roll and let new egg flow underneath; repeat until all egg is used, forming a layered roll. Remove, cool slightly and slice into 6–8 pieces.

Prepare edamame and scallions

Steam or boil 1/2 cup shelled edamame for 3–4 minutes, drain and toss with a pinch of salt. Thinly slice scallions and keep separate to sprinkle over rice or chicken.

Finish garnish

Toast 1 tsp sesame seeds in a dry pan 1–2 minutes until fragrant. Set aside. If using shiso or lettuce, rinse and pat dry to line the bento compartments.

Mix 2 tbs Kewpie mayo with 1/2 tsp sriracha and 1 tsp soy sauce to make a small drizzle sauce. Adjust heat to taste.

Assemble the bento: place a shiso or lettuce leaf in the main compartment (optional). Spoon warm seasoned rice into one section, sprinkle with toasted sesame seeds and some sliced scallions. Arrange sliced teriyaki-style chicken beside the rice and drizzle a little of the mayo-sriracha sauce over the chicken or serve sauce in a small container. Add pickled cucumber and carrot in a separate compartment, place 2–3 slices of tamago, and a portion of edamame. Garnish with extra scallions if desired.

Pack the bento box so hot and cold items are separated. Refrigerate if not eaten within 2 hours; reheat chicken and rice gently in microwave for 45–60 seconds if desired before eating.