So I found a simple, easy recipe for making Chicken Teriyaki that I'd like to share. I found it on the internet on one of the many bento blogs out there but when I tried to retrace my steps so I could credit the blog I couldn't find it again. If you recognize it, let me know.
You need about 270 grams or 9 1/2 oz of chicken. The original recipe called for thighs, I used 3 breasts and it was tasty. I'm pretty sure you could use any part of the chicken as long as you de-boned and cut it into small pieces.
3Tbs Sake,
3Tbs Mirin (Rice Cooking Wine, I'm sure any cooking wine would do.)
3Tbs Raw Cane Sugar or Honey (I used Honey)
3Tbs Soy Sauce.
Mix all that stuff (except the chicken) together in a bowl. Now take your chicken and cut it up nice and small and then poke it all over with a fork. Dump into into the marinade and stick it in the fridge overnight.
Heat up your frying pan (a medium heat works great), put a little oil in so nothing sticks, and throw on some chicken. Put a lid over it and cook for 4 minutes.
Take the lid off, turn the chicken over, spoon some of the marinade on and cook another 2 to 3 minutes. How long it takes of course depends on how thick your chicken is.
Take them out, drain off the excess oil and there you have it!
I made plenty extra so I froze it. I'll let you know how well it freezes. The three good sized breasts I used made enough for about 6 bentos.
( Onto the Bento )Now as for the hard boiled egg. I took an egg, washed it well and put it into the rice cooker with the rice. When the rice was done, so was the egg. I'm looking into getting a boiled egg mold so I can have cute shapes.