Bento Box Recipe

Rinse and cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear (about 2–3 rinses). Drain. Combine rinsed rice and 0.85 cups water in a small saucepan with a tight-fitting lid. Let sit 10 minutes, then bring to a gentle boil over medium heat. Reduce heat to low, cover, and cook 12 minutes. Remove from heat and let rest, covered, 10 minutes.

While rice rests, heat 1 teaspoon rice vinegar, 1/2 teaspoon sugar and 1/8 teaspoon salt in a small bowl and stir until dissolved. Fold this seasoning into the cooked rice gently with a rice paddle or spatula. Keep warm.

Marinate chicken

Cut chicken thighs into bite-sized strips. In a small bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tbs sake (or dry sherry), and 1 tsp brown sugar. Add chicken, toss to coat, and marinate 10–15 minutes while rice cooks.

Cook chicken

Heat 1 teaspoon vegetable oil in a nonstick skillet over medium-high heat. Add marinated chicken in a single layer and cook 3–4 minutes per side until caramelized and cooked through (internal temperature 165°F/74°C). Pour any remaining marinade into the pan and simmer 30–60 seconds to thicken slightly, spooning glaze over chicken. Remove from heat and let rest 2 minutes.

Quick-pickle cucumber and carrot

Slice cucumber thinly and julienne the carrot. In a small bowl combine 1 tbs rice vinegar, 1/2 tsp sugar and 1/8 tsp salt; stir until dissolved. Add the cucumber and carrot, toss to coat and let sit 5–10 minutes to soften and pick up flavor. Drain before packing.

Make tamago

Beat 2 eggs with 2 tsp dashi (or water), 1/2 tsp sugar and 1/4 tsp soy sauce until combined. Heat a small nonstick pan over medium-low and brush with a light film of oil. Pour a thin layer of egg mixture, cook until mostly set but still moist on top, then roll to one side with a spatula. Brush pan again, add another thin layer, lift the roll so the new egg flows underneath, cook and roll again. Repeat until all egg is used (2–3 layers). Remove and cool slightly, then slice into 3–4 pieces.

Shape rice and make orange bear

Moisten hands with a little water and a pinch of salt. Shape half of the cooked rice into a rounded main body and a smaller round for the head (or use plastic wrap to form two rice balls). Place rice balls in the bento compartment where you want the bear.

Add facial features

Cut small shapes from nori to make the bear's eyes, nose and mouth; press them gently onto the rice head. Use a tiny dab of mayonnaise to help nori adhere if needed. Press two black sesame seeds into the nori eyes or directly into rice for pupil detail.

Arrange remaining items

Place the glazed chicken strips beside the rice bear. Add pickled cucumber and carrot in a small divider. Place tamago slices in another compartment. Peel the orange and segment or cut into slices, then position the segments so they look like ears or an accent next to the bear (the menu calls it 'served with orange bear' — arrange one orange segment under each rice 'ear' or place a small whole peeled clementine as a companion).

Garnish with any extra sesame seeds, and let the bento cool to room temperature before covering. Serve immediately or refrigerate up to 6 hours (consume within one day).