Bento Comes With Rice, Karaage, Salad, Saba (grilled Mackerel) Recipe

Rinse the rice in a bowl under cold water, swishing and changing the water several times until it runs nearly clear (about 3–4 rinses). Drain in a fine mesh sieve for 10 minutes.

Combine rinsed rice and 480 ml water in a rice cooker or a heavy-bottomed pot. Let rice soak for 20–30 minutes if possible for better texture.

Cook in the rice cooker according to manufacturer's instructions or bring to a boil on the stove, then reduce to low, cover, and simmer 12–14 minutes. Remove from heat and let steam, covered, 10 minutes.

Fluff the rice with a rice paddle or fork. If desired, season lightly with rice vinegar and 1 tsp salt mixed into the rice for a subtle flavor (optional). Keep warm until bento assembly.

Pat the chicken pieces dry with paper towels. Place in a bowl and add grated ginger, grated garlic, 2 tbsp soy sauce, 1 tbsp sake, 1 tbsp mirin, 1/2 tsp sesame oil, 3/4 tsp salt, and 1/4 tsp black pepper. Mix to combine and marinate for 20–30 minutes in the refrigerator (or up to 2 hours).

About 10 minutes before frying, prepare the coating: in a shallow bowl combine 6 tbsp potato starch and 2 tbsp all-purpose flour (if using). Toss marinated chicken in the starch/flour mixture until evenly coated, shaking off excess.

Heat neutral oil in a deep pot or fryer to 170°C (340°F). If you don't have a thermometer, test by dropping a small pinch of starch—if it sizzles and rises slowly, the oil is ready.

Fry the chicken in batches to avoid overcrowding. Fry the first batch 3–4 minutes until the exterior is set and lightly golden. Remove and drain on a rack or paper towel.

Increase oil temperature to 180°C (355°F). Return the first batch and remaining batches to the hotter oil and fry 1.5–2 minutes more until deeply golden and cooked through (internal temperature 75°C/165°F). Drain on a rack.

Season the hot karaage lightly with a pinch of salt if desired. Serve with lemon wedges.

Pat the mackerel fillets dry. Lightly sprinkle both sides with 1 tsp salt total, then rub the skins with 1 tbsp sake. Let sit skin-side down on a plate for 10–15 minutes to remove excess fishiness and allow the salt to penetrate.

Preheat broiler/grill to high (or heat a grill pan). Wipe off any excess moisture from the fillets with paper towel.

Place fillets skin-side up under the broiler about 10–12 cm from the heat source and grill for 6–8 minutes until the skin is blistered and the flesh flakes easily. For stovetop, sear skin-side down in a hot oiled grill pan for 3–4 minutes then finish flesh-side down briefly as needed.

Remove and let rest 1–2 minutes. Serve with a wedge of lemon or sudachi and optionally a small piece of grated daikon on the side.

Combine mixed salad greens, sliced cucumber, tomato wedges, and julienned carrot in a bowl. Toss lightly with 3 tbsp sesame dressing just before packing to keep greens crisp.

Place pickled ginger or takuan in a small compartment or silicone cup to keep flavors separate from the salad.

Divide cooked rice between two bento boxes (about 1 cup rice per box). Smooth the top and sprinkle toasted sesame seeds and shredded nori or a little furikake over the rice. Optionally place an umeboshi in the center of one rice portion.

Arrange 3–4 pieces of karaage per bento compartment beside the rice. Add a lemon wedge in a corner.

Place one grilled saba fillet in each bento, keeping it separated from the rice and karaage with dividers or silicone cups to prevent flavor transfer.

Add the salad portion (about 1.5 cups per box) in its own compartment and the pickles in a small cup. Sprinkle a pinch of shichimi togarashi on karaage or saba if desired.

Close the bento and refrigerate if not eating within 1 hour. Consume within the same day; reheat karaage and saba gently if desired (karaage reheats well in an oven or air fryer at 170°C/340°F for 5–6 minutes).