Tri-Colored Bento with Teriyaki Chicken

• 1 thigh Chicken thigh
• 1/2 tbsp Soy sauce
• 1 and 1/2 tablespoons Mirin
• 1 a bit less than 2 teaspoons Sugar
• 1 rounded tablespoon Water or sake
• 1 Egg
• 1 tsp Sugar
• 1 dash Salt
• 350 grams Hot cooked white rice
• 50 grams Frozen edamame
• 1 Flour
• 1 White sesame seeds
• 1 Shichimi spice

1. Spread out and butterfly the chicken to an even thickness.
2. Make some slits on the surface.
3. Using a strainer, thinly coat the chicken with some flour.
4. Combine the eggs, salt and sugar and make the scrambled eggs.
5. Take the frozen edamame out of the pods.
6. Heat a little oil in a skillet over high heat and pan-fry the chicken skin side first.
7. Once it is browned, reduce the heat to medium and cook for about 3 minutes.
8. Turn over the chicken and cook the other side.
9. Reduce heat to low, add some water, cover and braise the chicken.
10. Once it is done cooking, add the ingredients, turn the heat up to high and glaze the chicken.
11. Pack the rice in a bento box, drizzle some sauce over it.
12. Spread out the scrambled eggs, and place the chicken on top.
13. Drizzle more sauce over it and sprinkle some shichimi spice and white sesame seeds.
14. Fill the empty space with edamame.
15. Green peppers or shishito peppers go well with this bento also.
16. You can cut the chicken into 8 equal sections before cooking, too.
17. Green beans also go well with it.

thigh, soy sauce, mirin, sugar, water, egg, sugar, salt, white rice, edamame, flour, white sesame seeds, shichimi

Taken from cookpad.com/us/recipes/143408-tri-colored-bento-with-teriyaki-chicken (may not work)