Bento recipe, chicien recipe-Ume-boshi&Teriyaki Chicken Oyako Bento


Teriyaki chicken is very well recognized cuisine nowadays. While I was in Canada, I noticed there are so many chefs have their original Teriyaki sauce. Some come with ginger, some come with chili pepper, some chefs even add curry powder! Surprisingly, they are all good… I really enjoyed many different types of Teriyaki sauce. I also enjoy making Teriyaki chicken at home. It can be not only served as one dish, but served as sandwich filling, Udon topping and so on… Here on my website, I’ve already introduced a quite a few Teriyaki recipes. This time, I used one of the traditional Japanese preservative food. Pickled plum also known as “Ume boshi” is one of the common food we Japanese have in the fridges all the time. It’s now also available at many places around the world. The problem is that, many people are not too familiar how to deal with this particular food. May be used as Onigiri/rice ball filing for once or two and end up being buried in the fridge for a long time…Ume-boshi can be actually a very useful seasoning! Using its tanginess, you can give a little twist to your food! Since it’s preservative food, it’s also suitable to pack in a Bento box!

[ Ingredients ] *tsp=tea spoon tbs=table spoon
~ serves two ~
2 Chicken thigh
3 Ume-boshi/Japanese pickled plum
*Ki-shu ume
2 tbs Soy sauce
2 tbs Sake
2.5~3 tbs Mirin
2 bowls Steamed rice
12 Snap peas
1 sheet Nori
2 Eggs

(•̀ㅂ•́)وto see Japanese seasonings explanations please click here!

 

[ Directions ]

1-
1. First, make “regular” Teriyaki sauce. Combine Soy sauce, Sake, Mirin.

2-
2. This time I’m adding Japanese pickled plum also known as Ume boshi! Remove the pit..
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Ume-boshi can add nice tangy and pickled plum fragrance to the sauce!
*I used ume bosh called “Ki-shu ume” They are rather large and have very thick flesh.

 

2-
3. Chop into puree.

2-
4. Add into Teriyaki sauce.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If you are making a big batch, you can add all the seasonings and plums into a blender, but don’t forget to remove pits…; )

 

2-
5. Mix well make sure plum puree gets dissolved.

2-
6. Cut and open a thick part of chicken thigh if there’s any. Make sure you have a whole piece has even thickness.

2-
7. To prevent from curling while sautéing, you can cut some of the tendons.

2-
8. Put the chicken into the sauce.

2-
9. Marinate it for about 5~10 minutes.

2-
10. If you are making a big batch at once, you can place them into a ziplock.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
This way you can have ready-to-sautee Teriyaki chicken in your freezer all the time! Make sure to pack up each portion separately. So you can defrost only as many portions as you need. Otherwise, you end up with a whole block of meat to defrost and break them apart..

 

2-
11. Make sure to seal it well…

2-
12. You can write a name and date.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
It can be stored in a freezer for about 2~3 weeks.
To minimize the damage, it’s best not to use a microwave. You can transfer to the fridge a night before to gently thaw out.

 

2-
13. Let’s start sautéing! Heat up a fry pan on medium low heat. Place the chicken skin facing down.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Marinated meat can blacken very easily, keep an eye on the skin.

 

2-
14. It’ll sear very quickly. Once it reached golden brown, you can turn over…

2-
15. Turn down the stove to the minimum, cover the pan. Keep cooking for about 5~6 minutes.

2-
16. Once it’s cooked through, remove from the pan, put aside.

2-
17. Now you can add Ume-Teriyaki marinade into the pan.

2-
18. After bringing it to a boil, taste the sauce. Add some mirin If needed.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
If your plum gives you too much acidity or saltiness, you can add mirin or sugar to neutralize.

 

2-
19. Reduce the sauce until it shows a little consistency.

2-
20. Add steamed rice into a bento box.

1-
21. Drizzle the sauce on the rice.

2-
22. Tear nori into small pieces.

2-
23. Sprinkle on the rice.

2-
24. Put Kinshi tamago.
(˃̵ᴗ˂̵)و~MASA’s Cooking Tips~
Here’s how to make Kinshi Tamago. Please click here! (step.13~19)

 

2-
25. Sliced the chicken.

2-
26. Place it into the bento box

2-
27. You can put some blanched green vegetables into the space.
Drizzle some more sauce on the top.

2-
28. Place a teaspoon of Ume boshi paste in the center.

 

Copyright © MASA’s Cooking- All Rights Reserved.

One thought on “Bento recipe, chicien recipe-Ume-boshi&Teriyaki Chicken Oyako Bento

  1. At first I wasn’t sure where the “…ko” was in the bento box. Kinshi tamago is a great idea! Will definitely try this, live umeboshi.

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