Bento Box

17 ingredients
5 steps

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
  • 3/4 cup flour
  • 1/3 cup potato flour
  • None None Vegetable oil, for deep frying
  • 8 None jumbo raw shrimp, peeled and deveined, with tails intact

Directions

  1. 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. 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. 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. 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. 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.

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