Teriyaki & Tempura Bento Recipe

Prep the chicken

Pat chicken thighs dry with paper towel. Trim excess fat and slice into 1/2- to 3/4-inch strips or leave whole depending on preference. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make teriyaki sauce

In a small bowl combine 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 1/2 tbsp brown sugar, 1 tsp grated ginger, and 1 minced garlic clove. Stir until sugar dissolves.

Cook chicken

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. When shimmering, add chicken pieces in a single layer (work in batches if needed). Sear 3–4 minutes per side until nicely browned and cooked through (internal temp 165°F / 74°C) — about 6–8 minutes total for strips, slightly longer for whole thighs.

Glaze

Reduce heat to medium-low. Pour the teriyaki sauce into the skillet and bring to a gentle simmer. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and stir into the sauce. Simmer 1–2 minutes until sauce thickens and coats the chicken. Spoon glaze over the chicken. Turn off heat and sprinkle with 1 tsp toasted sesame seeds and 1 tbsp sliced scallion, if using.

Keep warm while you prepare other components or transfer to a plate and tent with foil.

Prepare shrimp and vegetables

Pat shrimp and vegetables dry. Make 3 shallow slits across the underside of each shrimp to prevent curling. Lightly dust shrimp and vegetables with 2 tbsp cornstarch; shake off excess. Keep everything chilled for crisp batter.

Make tempura batter

In a bowl, gently whisk 3 tbsp all-purpose flour and 3 tbsp cake flour with a pinch of salt. In a chilled bowl, combine 1 lightly beaten egg with 1/2 cup ice-cold sparkling water. Pour the wet mixture into the dry ingredients and mix very lightly — batter should be lumpy and slightly runny. Do not overmix; small lumps help crispness.

Heat oil

Pour about 2 cups vegetable oil into a medium saucepan or deep skillet to a depth of ~2 inches. Heat to 350°F (175°C). If you don't have a thermometer, test with a drop of batter: it should sizzle and rise immediately.

Fry tempura

Working in small batches, hold each item by the edge, dip into the batter allowing excess to drip off, then gently lower into hot oil. Fry shrimp 2–3 minutes until golden and cooked through. Vegetables will take 1–3 minutes depending on thickness — sweet potato rounds may need 2–3 minutes, green beans 1–2, mushrooms 1–2. Maintain oil temperature between 325–350°F; adjust heat as needed. Remove with a slotted spoon to a wire rack or paper towel-lined tray to drain. Do not overcrowd the pan.

Serve with sauce

Warm 1/2 cup tempura dipping sauce (mentsuyu/tentsuyu) slightly and serve alongside, with 2 tbsp grated daikon if desired.

Cook rice

Rinse 1 cup short-grain rice under cold water until runoff is mostly clear. Drain. Combine rinsed rice and 1.1 cups water in a rice cooker or saucepan. Cook according to your rice cooker instructions or bring to a boil on the stove, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let rest, covered, for 10 minutes.

Season rice (optional)

While rice rests, stir together 1 tsp rice vinegar, 1/2 tsp sugar, and 1/8 tsp salt until dissolved. Gently fold into cooked rice for a light seasoned touch, or leave plain if preferred.

Prepare pickles

If using store-bought tsukemono, drain and portion. For quick cucumber pickles: thinly slice cucumber, toss with 1 tsp rice vinegar and a pinch of sugar and salt, let sit 10 minutes, then drain excess liquid.

Prepare edamame and broccoli

Steam 1/2 cup shelled edamame until tender (3–4 minutes). Blanch broccoli florets in boiling salted water 1–2 minutes until bright green and tender-crisp, then shock in ice water and drain.

Carrots and finishing

If julienning carrots, briefly blanch or toss in a little rice vinegar to soften. Portion 1/4 cup per bento. Fluff rice and sprinkle with 1 tsp furikake if using. Arrange teriyaki chicken, tempura, rice, pickles, and vegetables into bento compartments. Serve immediately so tempura remains crisp.