Bento Box

• None None FOR THE CHICKEN TERIYAKI
• 1/4 cup teriyaki sauce
• 1 tsp sesame oil
• 2 None boneless skinless chicken thighs, trimmed
• 3 cups hot steamed Japanese rice
• None None Mayonnaise, to serve
• None None FOR THE SPINACH SESAME SALAD
• 1 tbsp sake
• 1 tbsp soy sauce
• 1/2 tsp sesame oil
• 7 oz spinach leaves, blanched and thinly sliced
• 1 tsp sesame seeds, to sprinkle
• None None FOR THE SHRIMP TEMPURA
• 3/4 cup flour
• 1/3 cup potato flour
• None None Vegetable oil, for deep frying
• 8 None jumbo raw shrimp, peeled and deveined, with tails intact

1. For the chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken, tossing to coat. Refrigerate, covered, for 30 mins.
2. For the spinach sesame salad, mix sake, soy sauce and oil in a medium bowl. Add spinach and toss well. Refrigerate until ready to serve.
3. Meanwhile, for the shrimp tempura, mix flours and 1 cup cold water in a bowl to form a lumpy batter. Heat oil in a large saucepan on high heat. (A little batter sizzles as soon as it is added.) Dip shrimp into batter to coat, shaking off excess. Deep-fry for 2-3 mins, turning, until golden and cooked through. Drain on paper towels. Season to taste. Keep hot.
4. Heat a medium skillet on high heat. Spray with no stick cooking spray. Cook chicken for 3-4 mins each side, until cooked through. Slice thinly.
5. Divide dishes among 4 bento boxes (or serving plates). Sprinkle salad with sesame seeds. Serve chicken on a bed of steamed rice and tempura with mayonnaise.

chicken teriyaki, teriyaki sauce, sesame oil, chicken thighs, rice, mayonnaise, salad, sake, soy sauce, sesame oil, sesame seeds, flour, flour, vegetable oil, shrimp

Taken from recipes-plus.com/api/v2.0/recipes/23282 (may not work)