Bento Box

• 1/4 cup teriyaki sauce
• 1 teaspoon sesame oil
• 2 boneless skinless chicken thighs trimmed
• 3 cups japanese rice hot steamed
• mayonnaise to serve
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 7 ounces spinach leaves blanched and thinly sliced
• 1 teaspoon sesame seeds to sprinkle
• 3/4 cup flour
• 1/3 cup potato flour
• vegetable oil for deep frying
• 8 shrimp jumbo raw, 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.

teriyaki sauce, sesame oil, chicken, japanese rice, mayonnaise, sake, soy sauce, sesame oil, blanched, sesame seeds, flour, flour, vegetable oil, shrimp

Taken from www.yummly.com/recipe/Bento-Box-1406530 (may not work)