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Hana Delux Bento Recipe

Name: Teppan Japanese Kitchens Hana Delux Bento Recipe
Cook time: 50 min
Total time: 50 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb skinless boneless chicken thighs; 0.25 cups soy sauce (low sodium); 2 tbs mirin; 1 tbs sake (or dry white wine); 2 tbs brown sugar; 2 tsp garlic, minced; 1 tsp fresh ginger, grated; 1 tsp sesame oil; 1 tbs vegetable oil; 1 tsp cornstarch; 1 cups short-grain sushi rice (or medium-grain); 1.1 cups water (for rice); 1 tsp rice vinegar; 0.25 tsp salt; 0.5 cups cucumber, thinly sliced; 0.5 cups carrot, julienned or matchstick; 2 tbs rice vinegar; 2 tbs water; 1 tsp sugar; 0.25 tsp salt; 1 cups broccoli florets; 0.5 cups shelled edamame (frozen or fresh); 0.25 tsp salt; 0.5 tsp sesame seeds (to garnish); 2 tbs pickled ginger (beni shoga) or thin ginger slices; 0.5 tsp toasted sesame seeds; 1 tbsp scallions, thinly sliced; 0.25 tsp shichimi togarashi (optional); 1 piece lemon wedge (optional)

Inspired by Teppan Japanese Kitchen

Time50m

Serves2

Make Hana Delux Bento Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken Teriyaki

1 lb skinless boneless chicken thighs

1/4 cups soy sauce (low sodium)

2 tbs Mirin

1 tbs sake (or dry white wine)

2 tbs Brown sugar

2 tsp Garlic, minced

1 tsp Fresh ginger, grated

1 tsp Toasted sesame oil

1 tbs Tuscany sunflower oil

1 tsp Cornstarch

Rice

1 cups short-grain sushi rice (or medium-grain)

1 1/8 cups water (for rice)

1 tsp Rice vinegar

1/4 tsp Celtic sea salt

Pickled Cucumber & Carrot (quick pickles)

1/2 cups cucumber, thinly sliced

1/2 cups carrot, julienned or matchstick

2 tbs Rice vinegar

2 tbs water

1 tsp sugar

1/4 tsp Celtic sea salt

Steamed Broccoli & Edamame

1 cups broccoli florets

1/2 cups shelled edamame (frozen or fresh)

1/4 tsp Celtic sea salt

1/2 tsp sesame seeds (to garnish)

Garnishes & Extras

2 tbs pickled ginger (beni shoga) or thin ginger slices

1/2 tsp toasted sesame seeds

1 tbsp scallions, thinly sliced

1/4 tsp shichimi togarashi (optional)

1 piece lemon wedge (optional)

Method

Chicken Teriyaki

Make the teriyaki marinade and sauce

In a small bowl whisk together soy sauce, mirin, sake, brown sugar, minced garlic, grated ginger and sesame oil until sugar dissolves. Reserve 3 tablespoons of this mixture in a separate small bowl and whisk the cornstarch into that reserved portion to make a slurry. This will thicken later.

Marinate the chicken

Trim excess fat from the chicken thighs and pat dry. Place chicken in a shallow dish or zip-top bag and pour the remaining marinade over chicken. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours (if refrigerating, bring to room temperature 20 minutes before cooking).

Cook the chicken

Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Remove chicken from marinade (reserve marinade liquid) and place skinless side down. Cook 4–5 minutes until browned, then flip and cook another 4–5 minutes until internal temperature reaches 165°F (74°C). Pour the reserved marinade (not the cornstarch slurry) into the pan and simmer 1 minute. Stir in the cornstarch slurry and simmer 30–60 seconds until sauce thickens and glazes the chicken. If sauce thickens too much, add 1 tablespoon water. Remove from heat and let rest 3 minutes, then slice chicken into bite-sized pieces or strips.

Rice

Rinse the rice under cold water until the water runs mostly clear (3–4 rinses) to remove excess starch. Drain well. Combine rinsed rice and 1.1 cups water in a small saucepan with a tight-fitting lid. Let rice soak 10–15 minutes for best texture (optional). Bring to a gentle boil over medium heat, then reduce to the lowest heat, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork and gently stir in 1 teaspoon rice vinegar and 1/4 teaspoon salt. Keep warm.

Pickled Cucumber & Carrot (quick pickles)

In a small bowl or jar mix 2 tablespoons rice vinegar, 2 tablespoons water, 1 teaspoon sugar and 1/4 teaspoon salt until sugar dissolves. Add the thinly sliced cucumber and julienned carrot, toss to coat, and let sit at least 10 minutes while other components cook. These quick pickles can be made up to 4 hours ahead and refrigerated.

Steamed Broccoli & Edamame

Bring a small pot of water to a simmer and place a steamer basket over it. Add broccoli florets and steam, covered, 3–4 minutes until bright green and tender-crisp. Add shelled edamame for the last 1–2 minutes to heat through. Remove and drain, season lightly with 1/4 teaspoon salt and toss. Sprinkle with 1/2 teaspoon sesame seeds.

Assemble Bento

Divide the rice between two bento boxes or meal containers (about 1/2 cup cooked rice per serving). Arrange sliced teriyaki chicken alongside the rice. Add a portion of steamed broccoli and edamame, and a spoonful of pickled cucumber and carrot. Garnish the chicken with toasted sesame seeds and sliced scallions, add pickled ginger on the side, and include a lemon wedge and a small pinch (optional) of shichimi togarashi for heat.

If packing for later: let all components cool to near room temperature before sealing containers to avoid condensation. Store in the refrigerator up to 3 days. Reheat chicken and rice gently in a microwave (covered) 1–2 minutes until warm, or reheat chicken in a skillet and add pickles and ginger fresh.