Bento Boxes Recipe

Rinse the rice in a fine mesh sieve under cold water, swirling with your hand, until the water runs almost clear (about 3–4 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 2.25 cups water in a rice cooker or medium saucepan. If using a saucepan, bring to a boil, reduce to low, cover tightly and simmer 14–16 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

While rice rests, mix 2 tbs rice vinegar, 1 tsp sugar and 1/2 tsp salt until dissolved. Transfer rice to a wide bowl, gently fold in the vinegar mixture with a wooden spatula or rice paddle, fanning or letting steam escape so rice becomes glossy but not soggy. Keep at room temperature until packing.

Chicken Teriyaki

Pat chicken thighs dry and cut into bite-sized pieces. In a bowl combine 2 tbs soy sauce, 1 tbs mirin, 1 tsp sake (optional) and 1 tsp sugar. Marinate chicken 10–15 minutes while rice cooks. Heat 1 tsp sesame oil in a skillet over medium-high heat. Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through. Pour remaining marinade into the pan and simmer 1–2 minutes until slightly thickened, coating chicken. Remove from heat and let rest.

Pan-fried Tofu (alternative)

Press tofu 15–20 minutes to remove excess moisture, then cut into 3/4-inch cubes. Heat 1 tsp sesame oil in a nonstick pan over medium-high heat. Add tofu and fry, turning occasionally, until golden on most sides (6–8 minutes). Add 3 tbs teriyaki sauce and cook 1–2 minutes until glazed. Remove from pan.

Tamagoyaki (Japanese rolled omelet, optional)

Whisk 4 eggs with 2 tbs dashi (or water), 1 tsp sugar and 1/2 tsp soy sauce. Lightly oil a small rectangular or nonstick skillet and heat over medium-low. Pour a thin layer of egg, tilt to coat. When set but still slightly wet on top, roll to one side. Oil pan again, pour another thin layer, lift the roll so the new layer flows underneath, repeat rolling until all egg is used. Shape into a log, remove to a cutting board and refrigerate briefly to firm, then slice into 6–8 pieces.

Quick-pickled carrots and cucumbers: Julienne the carrot and thinly slice the cucumber. In a bowl combine 2 tbs rice vinegar, 1 tsp sugar and 1/4 tsp salt until dissolved. Toss vegetables in the pickling liquid and let sit at least 10 minutes (longer for stronger flavor). Drain before packing.

Edamame: If frozen, thaw or blanch shelled edamame in boiling salted water 2–3 minutes, drain and cool. Season lightly with a pinch of salt and 1/2 tsp sesame seeds if desired.

Prepare bento boxes (or containers) by dividing into compartments. Place a molded scoop of seasoned rice into the largest compartment (about half the box). Sprinkle 1–2 tsp furikake and the sesame seeds over the rice and garnish with a sliced green onion.

Arrange your chosen protein (chicken teriyaki, glazed tofu, and/or 3–4 slices tamagoyaki) in one compartment. Place quick-pickled carrots and cucumber in another compartment and a portion (about 1/2 cup) of edamame in the remaining compartment. Add pickled ginger or takuan as a small palate-cleanser portion.

Drizzle a little soy sauce into a small container for serving (about 2 tsp) or pack separately to avoid soggy rice. Close the bento and refrigerate if not eating within 1–2 hours. If packed for later, keep chilled and consume within 8 hours (or follow food-safety guidelines).