Bento Box - Teriyaki Chicken Bento

Method6 steps · about 10 min

1. 1

   Step 1: Use fully cooked rice, Teriyaki Chicken, rolled omelette and simmered kelp prepared beforehand, plus prepared cabbage salad. Slice the cooked chicken into pieces 1.5–2 cm thick. Keep its measured cooked sauce separate. Set out a clean double-decker bento box, or a single box with food liners for separation.

   Uses 1 serving ready-cooked Teriyaki Chicken, with sauce reserved separately

2. 2

   Step 2: Pack the cup of warm cooked rice (1 cup) in the bottom compartment, leaving about 1 cm at the top for the chicken. Let steam escape briefly before adding the cooled toppings.

   Uses 1 cup ready-cooked rice

3. 3

   Step 3: Lay all the sliced cooked chicken over the packed rice and pour the half-tablespoon reserved cooked teriyaki sauce (½ tbsp) over it.

   Uses The same compartment and all its rice · All prepared chicken slices · ½ tbsp cooked teriyaki sauce reserved from the prepared chicken

4. 4

   Step 4: Pack all 30 g prepared cabbage salad at one side of the top compartment. Place a divider or small food liner beside it to keep its dressing away from the other dishes.

   Uses 30 g prepared Cabbage Salad tossed in Shio Konbu

5. 5

   Step 5: Put both washed baby tomatoes (2) beside the cabbage divider. Add the prepared portion of fully cooked Dashimaki Tamago, about two slices as shown in the author’s bento, next to the tomatoes.

   Uses The same top compartment · 2 baby tomatoes, washed · ⅓ portion ready-cooked Dashimaki Tamago; the author packs about two slices

6. 6

   Step 6: Put all 30 g prepared simmered kelp in a small food-safe cup beside the omelette. Assemble the compartments. Eat promptly, or refrigerate promptly and keep the bento chilled with ice packs during transport until lunch.

   Uses The complete packed rice and chicken compartment · The same partly filled top compartment · 30 g prepared Simmered Shredded Kelp (Konbu)