Bento
Main Dishes | Japanese cuisine
⏳ Time
20 minutes
🥕 Ingredients
18
🍽️ Servings
2
Description
Bento
Ingredients
- Skin-On Chicken Breasts - 2.1 oz
- Pompano fillet - 0.9 oz
- Orange Bell Peppers - ¼ pieces
- Broccoli - 1 piece
- Carrot - ½ pieces
- Sushi Rice - 0.9 oz
- Boiled White Round Rice - 3.5 oz
- Mayonnaise - 0.4 oz
- Sweet Chili Sauce - 0 oz
- Tempura Flour - 7.1 oz
- Avocado - ¼ pieces
- Chicken Egg - 1 piece
- Mild Chili Spice - 1 piece
- Chives - 0.4 oz
- Romaine lettuce - 1 stalk
- Salt - to taste
- Vegetable Oil - 1 qt
- White Pepper (whole) - to taste
Step by Step guide
Step 1
Cut the chicken breast in half, season with salt and pepper on both sides. Grill the pieces of meat: first, place them skin-side down for one and a half to two minutes—until the skin becomes crispy—then flip and grill for a couple more minutes.
Step 2
As soon as the chicken is lightly browned and has grill marks, transfer the breast to a preheated oven at maximum temperature. Bake for eight to ten minutes.
Step 3
Prepare the tuna tartare: combine mayonnaise (which can be made from scratch) with spicy garlic sauce (in a 10 to 1 ratio) and mix in finely chopped tuna fillet. Season the tartare to taste with salt and mix well.
Step 4
Prepare the rice. Using day-old sushi rice (to achieve a crisp texture, the rice should not be freshly cooked but slightly dried out), shape a small circle about one centimeter thick with a cooking ring. Fry the rice circle in hot oil for two to three minutes.
Step 5
As soon as the rice ball turns golden brown, remove it from the boiling oil and place it on a paper towel to absorb any excess oil. Top the fried rice with tuna tartare, garnishing with diced avocado, sliced green onions, and a couple of thin rings of chili pepper.
Step 6
Cut the carrots into strips. Prepare the batter: mix a large handful of tempura flour with an egg and add cold water gradually until the batter is thin but still fairly thick and sticky. Dust the vegetables in the remaining tempura flour and dip them into the batter.
Step 7
With a swift motion to shake off any excess batter, drop the vegetables into the hot oil. If needed, to achieve an even crust, you can drizzle some batter over the vegetables that are already floating in the oil. After three to four minutes, use a slotted spoon to remove them and place them on a paper towel.
Step 8
Place all prepared items in the bento box: tempura, chicken donburi (arrange sliced chicken breast over cooked rice), and a rice ball topped with tuna tartare on a lettuce leaf. Garnish all sections of the bento with chopped green onions.
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