Chicken Teriyaki Bento
My Chicken Teriyaki Bento recipe makes packing lunch easy. Just cook extra chicken teriyaki for dinner to speed packing your bento the next morning. In this guide, I‘ll show you how to add cucumber salad, apple bunnies, and steamed rice to complete this balanced meal to go.
Foto: Just One Cookbook
Ingredients
- cooked Japanese short-grain rice ((enough to fill half the bento box))
- chicken teriyaki
- lettuce ((for garnish))
- cherry tomatoes
- Sunomono (Japanese Cucumber Salad)
- 2 slices bunny-shaped apple
- furikake (rice seasoning)
Steps
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Before You Start: Gather all the ingredients. For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked rice. See how to cook short-grain rice with a rice cooker, pot on the stove, Instant Pot, or donabe.
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Fill up half of the bento box with cooked Japanese short-grain rice. Let it cool so that the hot rice will not warm up the other cool food.
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Reheat the leftover chicken teriyaki in a frying pan until it‘s warmed thoroughly. Let it cool slightly.
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Meanwhile, wash some lettuce and cherry tomatoes and pat dry. Place them nicely in the bento box once the rice is slightly cooled.
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Pack the cooled chicken teriyaki on top of the lettuce.
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Add some Sunomono (Japanese Cucumber Salad) to a silicone cup and put it in the bento box. Make sure you do not include any liquid.
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Pack 2 slices bunny-shaped apple in an open space in the bento box.
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Sprinkle furikake (rice seasoning) on top of the slightly cooled rice.
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Cool down completely before closing the bento box.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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