Not to be that guy… but I am currently in Japan, sitting on a train eating a bento box. For this week's recipe I thought I’d bring you along with me, and share a homemade take on a bento bowl. This recipe is pretty quick and easy to make, and could be modified to use tofu, beef or whatever protein takes your fancy. The only requirement is that you use kewpie mayo, because it is the best, and no bento bowl can go without! Enjoy.
Ingredients
Teriyaki-ish Chicken
- Salt and Pepper
- Oil
- 2 chicken breast
- ½ cup soy sauce
- 2 tsp ginger
- 3 cloves garlic (finely chopped)
- 2 Tbsp Honey
- 2 Tbsp oyster sauce
- 1 tsp fish sauce
- 1 tsp sesame oil
- 2 tsp vinegar or mirin
- 2 tsp corn flour
To serve… (switch up with whatever is in season, or your favourite fresh veg)
- Cooked rice
- Avocado
- Tomato
- Red onion
- Seaweed
- Lettuce
- Kewpie mayo
Method
- Mix together the marinade ingredients, soy sauce, ginger, garlic, honey, oyster sauce, fish sauce, sesame oil and vinegar/mirin. This is for the Teriyaki-ish sauce. Set aside.
- Preheat a frying pan over medium heat with a small amount of oil.
- Slice the chicken breast into cubes and place into the frying pan.
- Add some salt and pepper, and cook the chicken for ~15 mins, stirring occasionally, until almost cooked through.
- Add the teriyaki sauce to the fry pan, turn down the heat to low and simmer for ~10 mins.
- While the chicken cooks, chop and prepare your fresh vegetables to top.
- Take a cup and spoon in a couple of spoonfuls of the teriyaki sauce. Mix the cornflour with this sauce to form a slurry. Pour the slurry into the chicken and cook for a further 5 mins until the sauce is thick and glossy, and the chicken is fully cooked.
- Serve the chicken on a bed of rice, and top with seaweed, fresh vegetables and kewpie mayo!