The Best Bento Box Lunch
By Nicola Lando
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5 minutes prep time
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10 minutes cook time
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Easy
- 125g cooked sushi rice in the base
- two teriyaki chicken thighs, and a small dressed salad (recipes below) in his tummy
- approx 1/2 a serving of instant miso soup in the lid
Simple Japanese soy sauce salad dressing recipe Serves: 4
- 1 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1/2 tbsp sugar
- 1/2 tbsp sesame oil
Method
- Mix together the soy sauce, rice vinegar, sugar and sesame oil. Keep in the fridge until needed.
- Toss with lettuce, sugar snap peas, tomatoes, cucumber and finely sliced spring onions to serve.
Teriyaki sauce recipe
Method
- Heat the sake, sugar, soy sauce, and mirin in a small pan, and simmer for 2 minutes.
- Mix together the cornflour and cold water, and pour into the pan. Heat, and stir until thickened.
- This teriyaki sauce recipe can be kept refrigerated, and then warmed slightly before use. Brush onto or pour over meat or fish for the last couple of minutes of cooking.
Teriyaki chicken thighs, serves 3-4
- 6 chicken thighs
- 1 quantity teriyaki sauce (above)
- Sesame seeds to garnish (optional)
Method
- Bone the chicken thighs, removing all the skin and any fat. Cut the meat into bite size pieces.
- Pan fry for 5-10 minutes until cooked through. Pour over the teriyaki sauce, and stir for 1 minute, until well coated and reduced slightly.
- Serve straight away, or leave to cool if using in a bento box - perhaps even make the night before, and keep in the fridge.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
