Total Time: 25 minutes | Serves 2 to 3
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons soy sauce (regular or low-sodium)
- 2 tablespoons mirin
- 1 teaspoon grated ginger root
- 1 tablespoon sugar
- 1 tablespoon sake
Step 1Heat the broiler or grill to medium-high heat.
Step 2Cut each chicken thigh into 8 bite-size pieces. Combine the soy sauce, mirin, ginger, sugar and sake. Add the chicken and marinate 10 minutes.
Step 3Thread the chicken on skewers, then broil or grill, basting with the marinade and turning the skewers every minute so the chicken doesn't burn, until lightly browned. The chicken will take about 6 to 8 minutes to grill or about 5 minutes to broil.
- 1 cup short-grain rice
- 1 cup plus 2 to 3 tablespoons water
Step 1Gently rinse the rice under cold running water 2 or 3 times. Combine the rice and water in a saucepan. Bring to a boil and reduce the heat to low. Simmer, covered, until the rice is tender and the water has been absorbed, 20 minutes.
- Basic rice
- 1 teaspoon toasted sesame seeds
- Lime wedges, for garnish
- 1 green onion, chopped, for garnish
Step 1To arrange a bento box, place 1 1/2 cups of rice in each box. You may use sushi molds and mold the rice into finger foods. Sprinkle the rice with the sesame seeds.
Step 2Add the chicken to the bento box with the lime wedges and the green onion.
Note: You can substitute 6 to 8 ounces of tuna, salmon or yellowtail filets for the chicken. Slice the fish into 1/4-inch-thick bite-size pieces and marinate in teriyaki sauce for a couple of minutes. Pan-fry the fish in a nonstick frying pan with a little oil until brown on both sides. For side dishes in the bento box, arrange an orange wedge, a steamed broccoli floret and some plum tomatoes. Mirin and sake can be found at Asian markets. Also look for mirin in the Asian aisle of well-stocked supermarkets, and sake at well-stocked liquor stores.
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