Tri-Colored Bento with Teriyaki Chicken

Tri-Colored Bento with Teriyaki Chicken

This is a teriyaki chicken bento with delicious rice. It's seasoned with sweet and salty sauce. You can add some vinegar to make it refreshing. It also prevents the food from spoiling.

Ingredients: 1 serving

Chicken thigh
1 thigh
★ Soy sauce
1/2 tablespoon
★ Mirin
1 and 1/2 tablespoons
★ Sugar
1- a bit less than 2 teaspoons
Water or sake
1 rounded tablespoon
For scrambled eggs:
1 teaspoon
a small amount
Hot cooked white rice
a little less than 1 rice cooker cup of rice (180 ml)
Frozen edamame
50 g
as needed
White sesame seeds
as needed
Shichimi spice
to taste


1. 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.
2. Combine the eggs, salt and sugar and make the scrambled eggs. Take the frozen edamame out of the pods.
3. 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.
4. 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.
5. 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.
6. Green peppers or shishito peppers go well with this bento also.
7. You can cut the chicken into 8 equal sections before cooking, too.
8. Green beans also go well with it.

Story Behind this Recipe

I made a bento with the teriyaki chicken that I've been eating since I was little. Make this eel sauce (Recipe ID: 623506) beforehand and store it for easy bento preparation. Homemade Gochujang (Recipe ID: 1639252)