a little less than 1 rice cooker cup of rice (180 ml)
White sesame seeds
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.
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)
-The flour is used so that the sauce sticks to the chicken. -This recipe uses a little extra sugar since the chicken will be in a bento box. Please adjust the amount of sugar to your preference. -It also tastes great if you add some ginger juice. -You can add some vinegar, also (the vinegar prevents the food from spoiling.)