Beef Teri Bento Recipe

Prepare the sauce

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

Marinate beef briefly

Place the thinly sliced beef in a bowl and pour half of the prepared sauce over it (reserve the other half for glazing). Toss to coat and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Cook beef

Heat 1 tbsp vegetable oil in a large skillet or cast-iron pan over medium-high heat until shimmering. Add beef in a single layer (work in batches if needed) and sear 1–2 minutes per side until just browned. Remove beef to a plate.

Reduce sauce

Pour the reserved sauce into the same pan and bring to a simmer over medium heat. Mix 1 tsp cornstarch with 1 tbsp water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until thickened and glossy. Stir in 1/2 tsp sesame oil.

Finish

Return the beef to the pan and toss to coat thoroughly in the teriyaki glaze for 30–60 seconds. Taste and adjust by adding a splash of soy or mirin if needed. Remove from heat and garnish with thinly sliced green onion and toasted sesame seeds.

Pan-fry then steam (potsticker method)

Heat 1 tsp vegetable oil in a nonstick skillet over medium-high. Place 3 gyoza flat side down and fry 1–1.5 minutes until bottoms are golden. Carefully add 3 tbsp water to the pan and immediately cover with a lid to steam for 2–3 minutes (or until water has evaporated and wrappers are cooked through). Remove lid and cook 15–30 seconds more to re-crisp the bottoms. Transfer to plate.

Sauce

Serve with a small dish of dipping sauce (mix soy and rice vinegar or use the provided soy).

In a small bowl toss mixed salad greens, sliced cucumber, sliced carrot and halved cherry tomatoes with 2 tbsp sesame ginger dressing just before serving so greens stay crisp.

Prepare rice (if needed)

If your sushi rice is not yet seasoned, stir 1/2 tsp rice vinegar into the 1/2 cup cooked rice and fluff gently; let cool to slightly warm.

Assemble roll

Place a quarter sheet of nori shiny-side down on a bamboo mat. Wet your hands and spread the 1/2 cup rice evenly over the nori leaving a 1/2-inch strip at the far edge. Flip the nori so rice faces down (inside-out roll). On the nori side, place a thin line of shredded imitation crab mixed with 1/2 tsp mayo, a few cucumber julienne strips and 2–3 thin avocado slices. Using the mat, roll tightly away from you to form a cylinder, pressing gently to seal.

Cut

Using a sharp, wet knife, cut the roll into 4 pieces (wipe knife between cuts if needed). Arrange on plate; optionally top with a sprinkling of sesame seeds or tobiko if available.

Warm 1 cup cooked short-grain rice in microwave or on stove until hot. Mold rice into a small compact scoop or use a rice ball mold for a nice presentation in the bento box.

Arrange components in a bento box: place the teriyaki beef in one compartment (drizzle a little extra glaze on top), set 3 gyoza in another, add the salad in a separate well, place 4 pieces of California roll on the side and the molded rice in its own compartment. Garnish beef with sliced green onion and sesame seeds, add pickled ginger beside the sushi and include a small container of soy dipping sauce. Serve immediately.