Bento recipe-Teriyaki Chicken&Tamago Yaki Bento


Here I’ve got another Bento recipe! There’ve been many back to school events going on here and there. New class stars in September, kids are all nerves and exited. Moms are all happy, finally able to have nice quiet day time..(?) (* ̄∇ ̄*) The same thing happens in Japan. Moms are very busy with taking care of family all day long during the summer vacation. This is the time they can sit down relax and watch soap opera or chat with neighbors… At least that’s what I recall when I was a kid, seeing my mom doing so… Although moms may have some quiet moment during day time, there are lots of other things to take care of.. Especial If you are one of those moms who have to prepare lunch for your kids every day, it must give you a lot of headache.. Thoughtful moms have to spend lots of time and effort to make well balanced food for their lunch while juggling other house jobs all by themselves.. Because of all this dedications and unconditional love, we all can grow up healthy! To thank all the moms whole around the world, I would like to share one bento recipe. I have included one popular dish Teriyaki Chicken along with Tamago yaki and Pickled salad. There are all simple, easy yet, delicious and nutritiously well balanced. I’m also including how to pack Bento Box with some tips. Oh,, of course this is not just for moms, also for all others who have to prepare lunch can take a look!  I hope everyone finds it some what useful..( ´ ▽ ` )ノ

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves one ~
[ Braised Teriyaki Chicken ]
Chicken thigh
1/4 Onion
2~3 slices Ginger
1+1/2 tbs Soy sauce
1+1/2 tbs Sake
1+1/2 tbs Mirin
2 tbs Water
[ Crispy potato & carrot salad ]
1/2 Potato
20g Carrot
1/4 tsp White sesame
1 tsp Sugar
1/4 tsp Salt
1/2 tsp Sesame oil
[ Asparagus Tamago Yaki ]
1 egg
5~6 stalks Asparagus
2 tbs Dashi
Or 2 tbs water + 1/4 tsp Dashi powder
Salt to taste
1/4 tsp Soy sauce

1 bowl Steamed rice
1 pickled ume boshi
1 pinch Black sesame
2-3 leaves Lettuce
POINT-ENG

*to see Japanese seasonings explanations please click here!

 

 

 

[ Directions ]

~[ Braised Teriyaki Chicken ]~
1-
1. Add all the seasonings into a bowl.

2-
2. Adjust chicken thickness if there’s any thick area.

2-
3. Cut tendon so you can prevent from curling while cooking.

2-
4. Put into marinade let it sit for about 5-10 minutes.

2-
5. Slice onion.

2-
6. If the ginger has a bumpy surface, you can use a spoon to scrape off the skin.

2-
7. And then slice…

2-
8. Preheat a pan, lay the marinated chicken with skin side facing down. The marinade sauce stays in the bowl at this point.

2-
9. Sauté until golden brown.
POINT-ENG

Marinated meat can burn very easily. You may need to pay extra attention during sautéing process.

 

 

2-
10. This is the color you may want to get to.

2-
11. Turn over the chicken, now you can add ginger and onion.

2-
12. and the marinade sauce…

2-
13. Cover the pan, braise for 6~8 minutes or chicken gets thoroughly cooked.
POINT-ENG

This braising process can make chicken very tender and succulent!

 

 

2-
14. When you start seeing clear juice coming out of chicken, it’s been cooked through.

2-
15. Remove the chicken let it cool down. Keep heating the sauce to reduce the amount. Add soy sauce or/and mirin if needed. Shut off the stove and cool off the sauce.
POINT-ENG

Make sure to remove chicken as soon as it’s cooked. Otherwise it gets overcooked and lose its tenderness.
Try reducing the sauce until it has certain consistency. If it’s too runny, it will easily leak out from your bento box…

 

 

~[ Crispy potato & carrot salad ]~

2-
16. Peel only half part of potato, if you are only making one serving..
POINT-ENG

To let the vegetable last longer in the fridge, it’s better to maintain the original shape while storing!

 

 

2-
17. Slice in about 0.5 cm or so..

2-
18. Wrap up the rest part of potato. Store in the fridge for the next use!

2-
19. Cut the potato into strip or allumette.

2-
20. Soak in water to wash off the excess starch.

1-
21. Cut carrot into allumette as well, but skinnier than potato.

2-
22. As you can see, carrot is much skinnier. This way, you will have about the same texture after being cooked all together in a pot!

2-
23. Add potato and carrot in a pot with water and cook until it’s cooked but still has some crunchiness.

2-
24. Remove from the pot and drain out the excess water.

2-
25. While still warm, you can go ahead and put into a bowl.
POINT-ENG

Seasonings will penetrate much effectively when the food is still hot.

 

 

2-
26. Add all the rest of materials showing in the list above.

2-
27. Mix well and it’s done!
POINT-ENG

This dish can be served in hot or cold.
Preparing it a night before and store in the fridge can save up your time for bento preparation!!

 

 

~[ Asparagus Tamago Yaki ]~

2-
28. Peel the bottom part of asparagus to remove the fibery skin.
Blanch them and cool off in ice water.
POINT-ENG

You can use any kinds of green vegetable. Such as green beans, snap peas, spinach, and so on..

 

 

2-
29. Cut into small pieces.

2-
30. Add a pinch of salt to an egg.

1-
31. Add dashi or water mixed with dashi powder.

2-
32. MIx well.

2-
33. Add asparagus into the egg mixture. You can add some seaweed if you have some…

2-
34. Preheat a fry pan on low heat. Apply some oil on the surface.

2-
35. Pour all of the mixture into the pan.

2-
36. Give several stirs to let the vegetable spread evenly.
POINT-ENG

You want to create a solid omelet not a scrambled egg. Try not to stir too many times.

 

 

2-
37. When it’s half way done, you can cover the pan and cook for 1~2minutes on low heat.
POINT-ENG

This dish is to be packed in your bento box and kept sealed until lunch time. To avoid food poisoning, make sure to cook all the way through.

 

 

2-
38. When it’s done you can remove from the pan and cool off.
POINT-ENG

This dish also can be served in cold or hot. Because it contents lots vegetable, it won’t firm up and become chewy!.

 

 

[ How to Pack Your Bento?? ]
For hygienic reasons,
“make sure all of your food is completely cooled off before covering bento box”
If you seal in your uncooled food in a box and keep at room temperature, the bacteria will multiply at high volume by lunch time and it may result you a food poisoning!
These dishes I introduced are all enjoyable at room temperature. When it comes to lunch time, you can directly enjoy your bento. To microwave or not to is very much up to you!

You have two cooling methods:
1.  Cool off all of the the food you prepared on a large plate first and then start packing.
*This could speed up the cooling process.

2. Directly pack your food into a bento box and leave uncovered until cool down.
*You don’t have to bother transferring food place to place by using many dishes.

2-
39. Now it’s time for packing ( ´ ▽ ` )ノ~♪ I recommend first decide how you divide your each individual food including carb, protein, fiber.. If you are using one bento box, you can simply divide into three segments. And then start with carb(steamed rice)
POINT-ENG

Here in the picture, I’m using two layers bento, so I put about half full bento of steamed rice.

 

 

2-
40. You can lay some green leaves for partition..

2-
41. For the second item to pack in, you may want to go with a solid item. This time Tamago Yaki is the one.
First measure the size and shape of the space you want to fit in, and cut into appropriate size.
POINT-ENG

Because it requires certain size and shape of the room, it’s easier to fit in before it gets crowded.

 

 

2-
42. Make sure it fits in without leaving too much space around it.
POINT-ENG

It’s best that you use utensils for packing so you can minimize a direct hand contact to your food which may transfer bacteria.

 

 

2-
43. Put the prepared potato and carrot into the space.
POINT-ENG

If you are packing salad such as potato salad, you may want to use silicon cup. So you can remove easily from the bento in case you want to microwave the whole bento box.

 

 

2-
44. Sprinkle some black sesame..

2-
45. You can also put Ume boshi/pickled plum.
POINT-ENG

Ume boshi is not just for a garnish, but it can also work as natural preservative!

 

 

2-
46. Here comes the main item of the bento! Cut the chicken into strips.
POINT-ENG

To enjoy your bento during the lunch time, you may want to cut all of the food into rather small size. This way you don’t need to have a whole set of utensil on your lap while eating…

 

 

2-
47. Lay some leaves if you want to.. put the sauce including onion and ginger.

2-
48. And then lay the chicken nice and tightly.

2-
49. Yeah~! now you have a lovely bento! o(≧▽≦)o .。.:*☆
POINT-ENG

Notice all the items are very tightly fit. This way food won’t bump each other and get messy while being on your trip to the work or school!
If you have too much space, you can fill in with mini tomatoes or parsley!

 

 

POINT-ENG

Even it’s started nice and cool out side these days, those home made food doesn’t content any additives. If the weather happens to be very hot and muggy, food might easily go bad. To avoid that, you can pack your bento into cooler bag with some packs of cooling gel. Each country has different climate condition. Please pay attention while handling your food!!

 

 

Copyright © MASA’s Cooking- All Rights Reserved.

3 thoughts on “Bento recipe-Teriyaki Chicken&Tamago Yaki Bento

  1. Pingback: Chicken Teriyaki Bento | dosirakbento

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