Misoyaki Butterfish Bento Recipe
With mochiko chicken & choice of teri beef, teri chicken.
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Ingredients
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Misoyaki Butterfish
Mochiko Chicken
Teri Beef
Teri Chicken
Rice
Pickled Vegetables
Method
Misoyaki Butterfish
- 1
Prepare the Marinade
In a bowl, mix together miso paste, mirin, sake, sugar, and soy sauce until well combined.
- 2
Marinate the Fish
Place the butterfish in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 6 hours, preferably overnight.
- 3
Cook the Fish
Preheat the oven to 400°F (200°C). Remove fish from marinade and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes until the fish is cooked through and flakes easily.
Mochiko Chicken
- 4
Prepare the Chicken
In a bowl, combine mochiko, soy sauce, minced garlic, chopped green onions, egg, salt, and pepper. Mix until smooth.
- 5
Coat the Chicken
Cut the chicken thighs into bite-sized pieces and add them to the mochiko mixture. Ensure each piece is evenly coated.
- 6
Fry the Chicken
Heat oil in a deep frying pan over medium heat. Fry the coated chicken pieces in batches for about 4-5 minutes or until golden brown. Remove and drain on paper towels.
Teri Beef
- 7
Prepare the Marinade
In a bowl, mix soy sauce, brown sugar, minced garlic, and sesame oil until the sugar is dissolved.
- 8
Marinate the Beef
Add thinly sliced beef to the marinade and let it sit for at least 30 minutes.
- 9
Cook the Beef
Heat a skillet over medium-high heat and stir-fry the beef for about 5-7 minutes until cooked through. Add chopped green onions just before serving.
Teri Chicken
- 10
Prepare the Marinade
In a bowl, mix soy sauce, brown sugar, minced garlic until well combined.
- 11
Marinate the Chicken
Add chicken thighs to the marinade and let it sit for at least 30 minutes.
- 12
Cook the Chicken
Heat a skillet over medium-high heat and cook the chicken for about 6-8 minutes on each side until cooked through. Add chopped green onions before serving.
Rice
- 13
Rinse the Rice
Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- 14
Cook the Rice
In a rice cooker or pot, combine rinsed rice and water. Cook according to rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes.
Pickled Vegetables
- 15
Prepare the Pickling Liquid
In a bowl, mix rice vinegar, sugar, and salt until dissolved.
- 16
