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Restaurants›Mikuni at Fountains›Kid's Bento Box Recipe

Kid's Bento Box Recipe

Inspired by Mikuni at Fountains

Time1h

Serves2

Please choose 2 items: Chicken Teriyaki, Crispy Gyoza, Shrimp Tempura, Tofu Nuggets, California Roll, Edamame (soybeans), Inari (sweet tofu wrap), French Fries

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Ingredients

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Chicken Teriyaki

1 1/8 lb (500 grams) Boneless chicken thighs

4 tablespoons Aged soy sauce

2 tablespoons Mirin

1 tablespoon Brown sugar

1 teaspoon Toasted sesame oil

2 cloves Garlic, minced

1 teaspoon Ginger, grated

1 tablespoon Sesame seeds, for garnish

2 tablespoons Chopped green onions, for garnish

Crispy Gyoza

20 pieces Gyoza wrappers

8.82 oz (250 grams) Ground pork

3 1/2 oz (100 grams) Cabbage, finely chopped

2 tablespoons Green onions, finely chopped

1 clove Garlic, minced

1 teaspoon Ginger, grated

1 tablespoon Aged soy sauce

2 tablespoons Oil for frying

Method

Chicken Teriyaki

Prepare the Marinade

In a bowl, mix together soy sauce, mirin, brown sugar, sesame oil, minced garlic, and grated ginger until well combined.

Marinate the Chicken

Add the boneless chicken thighs to the marinade, ensuring they are fully coated. Cover and refrigerate for at least 30 minutes.

Cook the Chicken

Heat a grill or skillet over medium heat. Remove chicken from the marinade, reserving the marinade. Cook the chicken for about 6-7 minutes on each side, or until fully cooked.

Glaze the Chicken

In a small pot, bring the reserved marinade to a boil and let it simmer for a few minutes until slightly thickened. Brush this glaze over the cooked chicken.

Garnish

Slice the chicken into bite-sized pieces, garnish with sesame seeds and chopped green onions before serving.

Crispy Gyoza

Prepare the Filling

In a bowl, combine ground pork, finely chopped cabbage, green onions, minced garlic, grated ginger, and soy sauce. Mix until well combined.

Fill the Gyoza

Place a gyoza wrapper on a clean surface. Add about 1 tablespoon of filling to the center. Moisten the edges of the wrapper with water, fold it in half, and press to seal. Repeat until all wrappers are filled.

Fry the Gyoza

Heat oil in a large skillet over medium-high heat. Place the gyoza in a single layer and cook for about 2-3 minutes until the bottoms are golden brown.

Steam the Gyoza

Carefully add a few tablespoons of water to the skillet and cover immediately. Steam for about 5 minutes or until the water has evaporated and the gyoza are cooked through.

Serve

Remove the lid and let the gyoza sit for a minute to crisp up. Serve hot with dipping sauce.