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