Teppanyaki Bento Recipe

Rinse and Cook Rice

Rinse 1 cup short-grain rice under cold water until the water runs mostly clear to remove excess starch. Drain and combine with 1.1 cups water in a small pot or rice cooker. If using a pot: bring to a boil, reduce to a low simmer, cover and cook 12–14 minutes until water is absorbed. Remove from heat and let steam, covered, 10 minutes. Stir in 1 tsp rice vinegar and fluff with a fork.

While rice cooks, prepare vegetables, slice proteins thinly and assemble the sauce and marinade components so everything is ready to go (teppanyaki is fast once cooking starts).

Marinate Proteins

In a bowl combine 1 tbs vegetable oil, 2 tbs soy sauce, 1 tbs mirin, 1 tsp minced garlic, 1 tsp grated ginger and 1 tsp cornstarch. Toss sliced steak and chicken separately in small portions of the marinade (reserve a tablespoon of plain marinade for the steak if you prefer stronger flavor). Let sit 10–15 minutes at room temperature (or up to 30 minutes refrigerated).

Preheat Cooking Surface

Heat a large heavy skillet or griddle over medium-high heat until very hot (about 2–3 minutes). Add 1 tbs vegetable oil and swirl.

Cook Steak

Pat the marinated steak slices dry slightly. Add steak to the hot surface in a single layer (work in batches to avoid overcrowding). Sear 1–2 minutes per side until nicely browned and medium-rare to medium depending on thickness. Move finished steak to a warm plate and tent with foil.

Cook Chicken

Add another 1 tbs oil to the pan if needed. Add chicken pieces and sear 2–3 minutes per side, stirring so pieces cook evenly and reach 165°F (74°C). Once cooked, move to the plate with the steak and loosely cover.

Sear Vegetables

With the pan still hot, add 1 tbs butter and 1 tbs vegetable oil. Add sliced onion, carrot, zucchini and mushrooms. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir-fry, spreading vegetables out so they contact the hot surface; cook 3–5 minutes until browned and just tender.

Add bean sprouts and green onion pieces and toss for another 1 minute so sprouts warm but retain crunch. Drizzle 1 tsp sesame oil over vegetables, toss, then move vegetables to the warm plate next to the proteins.

Make Sauce

In a small bowl whisk 4 tbs soy sauce, 2 tbs sake (or white wine), 2 tbs mirin, 1 tbs brown sugar, 1 tsp minced garlic, 1 tsp grated ginger and 1 tsp sesame oil until sugar dissolves.

Thicken Sauce

Mix 1 tsp cornstarch with 1 tbs water to form a slurry. Pour sauce into the hot pan, bring to a simmer, then whisk in the slurry. Cook 30–60 seconds until slightly thickened to a glossy sauce. Taste and adjust (add a pinch more sugar for sweetness or 1 tsp water to loosen).

Turn off heat and transfer sauce to a small serving container for the bento. Reserve a little for tossing with proteins if desired.

Slice steak into bite-sized strips if needed and lightly toss both steak and chicken with a few teaspoons of the teppanyaki sauce so they’re glazed but not soggy.

Portion rice into the bento compartment or bowl. Arrange glazed steak, chicken and vegetables in separate compartments or sections beside the rice to create a classic bento look. Sprinkle toasted sesame seeds over rice and proteins, add pickled ginger and lemon/lime wedges on the side.

Serve immediately while warm, with extra teppanyaki sauce on the side for dipping. Leftovers can be refrigerated up to 2 days; reheat gently to avoid overcooking the chicken or steak.