Teriyaki Bento Recipe

Rinse the rice in a fine-mesh sieve under cold water, swirling with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well.

Combine the rinsed rice, 1.1 cups water, and 1/8 tsp salt in a small pot. Cover and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low and simmer, covered, for 12–14 minutes, or until water is absorbed and rice is tender. Turn off heat and let rest, covered, 10 minutes. Fluff with a rice paddle or fork before packing into the bento.

Prepare the chicken

Pat the chicken thighs dry with paper towels. Trim excess fat and cut each thigh into 1.5–2 inch pieces. Season lightly with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Make the teriyaki sauce

In a small bowl or measuring cup, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp mirin, 1 tbsp sake, 2 tbsp brown sugar, 1 tsp grated fresh ginger, and 1 minced garlic clove until the sugar dissolves.

Sear the chicken

Heat 1 tbsp vegetable oil in a large nonstick or stainless pan over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if necessary). Cook without moving 3–4 minutes until the underside is browned. Flip and cook another 2–3 minutes until mostly cooked through.

Simmer in sauce

Reduce heat to medium. Pour the teriyaki sauce into the pan with the chicken and stir to combine. Let the mixture come to a gentle simmer and cook 3–4 minutes so the flavors penetrate and the sauce reduces slightly.

Thicken the sauce

Mix 1 tsp cornstarch with 1 tbsp water to make a slurry. Stir the slurry into the pan and cook 1–2 minutes until sauce thickens to a glossy coating. Remove from heat.

Finish and garnish: If using, sprinkle 1 tsp sesame seeds and 1 tbsp thinly sliced green onion over the chicken. Taste and adjust (a tiny pinch more sugar or soy) if desired.

Quick-pickled carrots (optional)

In a small bowl combine 1 tbsp rice vinegar, 1 tbsp water, 1/2 tsp sugar and 1/8 tsp salt. Add 1/2 cup julienned carrots, toss, and let sit at room temperature for at least 10 minutes (or refrigerate up to 1 hour) to lightly pickle.

Blanch broccoli and prepare edamame

Bring a small pot of water to a boil. Add 1 cup broccoli florets and blanch 1–2 minutes until bright green and tender-crisp. Remove with a slotted spoon and plunge into ice water (or rinse under cold water) to stop cooking. Drain well. If edamame are frozen, microwave or boil until heated through and lightly salted per package instructions.

Season vegetables

Toss drained broccoli and edamame with 1/2 tsp sesame oil and 1/2 tsp toasted sesame seeds. Arrange the quick-pickled carrots alongside.

Portion: Divide steamed rice between 2 bento-sized portions (about 1/2 cup cooked rice each) or pack 1 larger single bento as desired.

Place the teriyaki chicken alongside the rice, spooning any remaining glossy sauce over the chicken and a little onto the rice for flavor.

Add the vegetable sides (broccoli, carrots, edamame) in separate compartments or sections so flavors stay distinct.

Garnish with pickled ginger or takuan, a sprinkle of furikake or nori strips, and a lemon wedge if desired. Allow the bento to cool slightly before sealing for transport.

Storage: Refrigerate assembled bento up to 24 hours. Reheat chicken and rice briefly in a microwave (cover loosely) if you prefer warm; keep pickles and garnishes cool.