(bento)-覓食鐵路三寶飯便當 / (bento) Myst Railway Bento Recipe

Prepare Marinade and Marinate Proteins

Mince garlic. In a bowl combine 3 tbs soy sauce, 1 tbs rice wine, 1 tsp sesame oil, 1 tsp white pepper, and 1 tsp sugar. Divide marinade: reserve about 1 tbs for the pork (to mix later) and use the rest to marinate the chicken. Place chicken thighs in the marinade, coat well, cover and refrigerate at least 20 minutes (up to 2 hours). For the pork chops lightly pound to even thickness (about 1 cm) and rub the reserved 1 tbs marinade on both sides; let rest 10–15 minutes.

Prepare Taiwanese Sausage

If sausage is fresh/uncooked, slit the casing a few times to prevent bursting or prick with fork. These sausages are often pre-cured; you can pan-grill them whole. No marinade required.

Set Up Breading Station

Place flour mixed with 0.5 tsp salt and 0.5 tsp black pepper in one shallow dish. Beat eggs in a second dish. Put cornstarch in a small bowl to dust (optional). Place panko in a third dish. Coat each marinated chicken thigh first in flour (press to adhere), then dip in beaten egg, then press into panko to fully coat. For pork chops, pat dry, dredge in flour, egg, and panko in same sequence.

Optional Rest

For a crisper crust, place breaded pieces on a rack and chill 10–15 minutes so coating sets.

Heat Oil and Fry Proteins

Pour about 1 cup neutral oil into a wide skillet to achieve ~1/3–1/2 inch depth (or deep fry in a pot to 170–180°C / 340–360°F). Heat over medium-high until shimmering (or to 170°C). Fry breaded chicken thighs 3–5 minutes per side depending on thickness, turning once, until golden brown and internal temp reaches 75°C (165°F). Drain on paper towel. Fry pork chops 3–4 minutes per side until golden and internal temp 70–75°C (check thicker chops longer). For Taiwanese sausages, in a separate pan over medium heat add a little oil and pan-fry sausages, turning often, until evenly browned and cooked through, about 8–10 minutes total. If sausages are pre-cooked, just warm and char lightly.

Finish Proteins

Let fried items rest 3–5 minutes before slicing. Slice pork and chicken into 1–1.5 cm strips to serve in bento.

Make the glaze while proteins rest: in a small saucepan combine 3 tbs ketchup, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey and 2 tbs water. Bring to a gentle simmer and stir until slightly thickened (1–2 minutes). Brush a little glaze over sliced chicken and pork, and reserve some to drizzle on the rice or serve on the side. Sprinkle with sesame seeds if using.

Cook Rice

Rinse 2 cups short-grain rice under cold water until water runs mostly clear. Drain, combine with 2.4 cups water in rice cooker or pot. Cook according to rice cooker instructions or bring to a boil covered on stove, then reduce to low and simmer 12–15 minutes until water absorbed. Let rest covered 10 minutes, then fluff.

Prepare Vegetables and Egg

Quickly blanch spinach or other greens in boiling water 30–45 seconds, then shock in ice water; drain and squeeze out excess water. Season with a pinch of salt or a drop of sesame oil if desired. Slice pickled cucumber. Fry 2 eggs sunny-side-up or over-easy in a skillet with a little oil to your preference; season with a pinch of salt.

Divide cooked rice between 2 bento boxes (about 1 cup cooked rice per box). Arrange sliced chicken, sliced pork chop, and one sausage (whole or halved) in each box as the three stars. Add blanched greens, pickled cucumber, and one fried egg to each box. Drizzle remaining glaze over proteins or serve in a small container. Add lemon wedge on the side if desired.

Optional: for authenticity, place proteins slightly overlapping across rice (railway bento style) and garnish with sesame seeds.