Bento Box

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Ingredients

Equipment

Microplane
rice cooker
medium-sized sauce pot
whisk
mandolin
mesh strainer
grill or pan
five-quart pot

Directions

Gather 1 large boneless skinless chicken thigh, 1.5 cups short grain rice, 1.5 cups water, 3 cloves garlic, 1 tbsp white distilled vinegar, 62 grams mayo, 29 grams sriracha, 42 grams mayo for cabbage slaw, 2 cloves garlic grated for cabbage slaw, 26 grams white distilled vinegar for cabbage slaw, 15 grams soy sauce for cabbage slaw, 1 inch ginger grated, 0.5 head green cabbage shaved, 2 large carrots julienned, 11 grams white distilled vinegar for spicy mayo, 62 grams vegetable oil, 62 grams granulated sugar, 58 grams soy sauce, 58 grams white distilled vinegar, vegetable oil, 1 cup all-purpose flour, 240 ml chilled carbonated water, 0.5 butternut squash peeled sliced into half moons, 1 cup broccoli florets, 1 sweet onion sliced into three-quarter inch rounds, teriyaki sauce, 3 cloves garlic for teriyaki sauce.
Grate 3 cloves of garlic, set aside for spicy mayo.
In a small bowl, combine 62 grams mayo, 29 grams sriracha, and 3 cloves garlic grated. Add 11 grams white distilled vinegar and whisk together until combined. Keep refrigerated until use.
Wash 1.5 cups short grain rice and cook it in a rice cooker with 1.5 cups water.
Shave half a head of green cabbage as thinly as possible. Place into a bowl along with 2 large carrots julienned. Add 42 grams mayo, 2 cloves garlic grated, 26 grams white distilled vinegar, 15 grams soy sauce, and 1 inch ginger grated to the bowl. Mix until well-combined and refrigerate.
Make teriyaki sauce: In a medium-sized sauce pot, add enough vegetable oil to coat the bottom. Sauté 2 cloves garlic thinly sliced until golden. Add 62 grams granulated sugar, 58 grams soy sauce, and 58 grams white distilled vinegar. Stir to dissolve and bring to a boil. Reduce to a simmer and let it reduce by about 25%, around 3-5 minutes. In a small bowl, combine 1 tsp cornstarch with 2 tsp water and whisk to make a slurry. Add slurry to sauce and cook until glossy. Strain through a mesh strainer if desired.
Season 4 large chicken thighs with salt. Grill or pan-fry until internal temperature reaches 165°F. Brush with prepared teriyaki sauce to glaze. Repeat brushing and flipping until the glaze is tacky. Once done, cover with foil to keep warm.
Prepare the tempura batter: In a medium-sized bowl, add 1 cup all-purpose flour and 240 ml chilled carbonated water. Whisk until you have a loose batter. Add an ice cube or two to keep the mixture cold. Use half a butternut squash (sliced into half moons), 1 cup broccoli florets, and 1 sweet onion (sliced into rounds).
Heat vegetable oil in a five-quart pot to 350°F. Dredge vegetables in plain all-purpose flour, shake off excess, then dunk into the batter. Fry until golden brown and crispy. Optionally, add extra batter to create a crispy texture. Once fried, place on a wire rack and season with salt.
Assemble bento box: Fill center well with spicy mayo. Add a bit of thinly sliced raw cabbage, then top with sliced teriyaki chicken. Add a mix of vegetable tempura. Include cabbage slaw, and a nice layer of rice. Garnish with additional teriyaki sauce and sliced green onion if desired.