Bento Box
Ingredients
- 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 ⓘ
Instructions
- For the chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken, tossing to coat. Refrigerate, covered, for 30 mins.
- 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.
- 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.
- 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.
- 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.
Nutrition & Diet Analysis (per serving)
1125
kcal
56% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).