Teriyaki is, alongside katsu curry, one of my husband's favourite Japanese dishes. I think it's pretty popular although not many people cook it at home, perhaps because it sounds like it might be complicated, but it is really one of the simplest meals that I make.
This time I made it into bentos for lunch, but it makes a fabulous dinner as well.
I got the ratios for teriyaki sauce from Harumi Kurihara's book "Japanese Home Cooking", but as there's only two of us and this is just lunch, this is half the amount from her recipe. Pop 100ml mirin into a saucepan and heat up for a few minutes, then add 50ml shoyu (Japanese soy sauce) and 1 tbsp of caster sugar and simmer for a couple more minutes. That's it - teriyaki sauce.
De-bone a couple of chicken thighs and pan fry with just a suggestion of oil wiped around the pan. Do the skin side first and cook without moving until the skin is really nice and crispy, then flip them and cook for a few more minutes before pouring the teriyaki sauce into the pan and leaving them to gently bubble away for five or so minutes.
Put the chicken to one side to rest and keep the remaining sauce to drizzle over the chicken and rice, once they're in the bento.
Cook some rice (good instructions for stove-top steamed rice here) and a couple of vegetable sides to go with it. I've done sesame chard leaves and steamed chard stems. In the box I added a couple of cherry tomatoes and a small handful of grapes for variety and extra vitamins.
I've seen a lot of these saboro recipes but this is the first time I've ever attempted to make one, again this is from the "Just Bento" cookbook. It tasted really good, I think the only thing that could have made it better is if I had one of those rice machines on a timer, so that the rice was fresh that morning instead of having sat in the fridge overnight.
There are four toppings to this one - the flavoured carrot batons are used as separators between the other three, which are basically vegetable, egg and meat.
First, cook up your rice so that it has time to cool before you come to pack the bento. All of the items below are enough for two portions.
Carrot Soboro
Cut two fresh carrots into little batons and simmer until cooked in 8 tbsp of dashi (or ordinary fish stock), 2 teaspoons of mirin, 2 teaspoons of shoyu (Japanese soy sauce), plus a sprinkle of sugar and a pinch of salt to taste. Put to one side to cool down.
Green Vegetable Soboro
I had peas, the book suggests green beans, I suspect pretty much any green veg would work. I simmered them in the same liquid mixture as for the carrots.
Egg Soboro
Beat two eggs with a teaspoon of sugar, 2 teaspoons of sake and salt to taste. Cook just like scrambled egg, except make sure that it is completely cooked through and dry - you don't want any under cooked egg going in tomorrow's lunchbox.
Chicken Soboro
I took the meat off a chicken leg to make this, which was sufficient for two people. You just need to poach the little peices of chicken with a tablespoon of chopped ginger in a liquid mix of: 2 tbsp sake, 2 tbsp mirin, 4 tbsp dashi (or fish stock), 1 tbsp soy sauce, 1 tbsp sugar and salt to taste.
When everything is cooked through, put each dish to one side and leave until cold. Then you can layer each bento box first with a quarter of the rice, then a quarter each of the peas, chicken and egg, separated with the carrot batons. Repeat for a second layer.
In order to make sure that the pretty layers didn't get all mixed up on the way to work, I used old egg boxes laid on top of greaseproof paper to keep everything in place.
The second day in this series of bento lunches made use of the left over cucumber pickles, kamaboko and bean salad from the day before. To go with these, I made chilled soba, a hard-boiled egg and fresh tomato salad and chard cooked two different ways (because the stems and leaves have really different textures and cook in different times).
Once again, the inspiration for this bento came from various recipes in the "Just Bento" cookbook. Apart from the addition of kamaboko, this is a vegetarian bento.
The first thing to do for these recipes, is to toast up a load of sesame seeds, four tablespoons if you're cooking for two people. Also hard-boil a couple of eggs, which takes about 10 minutes on a lowish heat, so that they can cool down in time for bento-packing. Serve them with a chopped, fresh tomato.
Chilled Seaweed Soba
First cook the soba noodles, use the packet instructions, but that's basically just boiling them for a few minutes and then running them under a cold tap to stop them overcooking.
At the same time as you do this, soak some dried wakame seaweed in cold water until it rehydrates and is ready to use.
Finally, combine the soba and seaweed with a finely sliced spring onion, toasted sesame seeds and a generous sprinkling of furikake or simple salt and pepper. Ideally these would go with a dipping sauce made from warmed mirin, soy sauce and sugar mixed with dashi, but they were still tasty without.
Sesame Chard Greens
Separate the green leaves from the stems of a packet of chard and reserve the stems for the next dish. Pop the sliced leaves into a pan with a little water and cook until they look just like cooked spinach.
Let them cool down and then mix in a bowl with some salt, chilli powder (I love Korean chilli powder), a teaspoon of sesame oil and a load of toasted sesame seeds. This is much more than the sum of its parts, it's really really tasty.
Steamed Rainbow Chard Stems
Simply steam the stems in a microwave for a few minutes with a little butter and water.
A bento is basically just Japanese for a packed lunch, but there is something really special about the way bentos are put together. The variety of ingredients, the visual presentation... all of it makes lunch something to look forward to, more so than even the tastiest of leftovers.
I got the "Just Bento" cookbook (based on the well known website) for my birthday and I love it. My maki roll was a bit squiffy, I think I over-packed it, but it was a really exciting lunch anyway. The quick pickle recipe is from "Everyday Harumi".
This bento has 3 homemade sections and two bought. The kamaboko is bought as-is, just taken out of the freezer in the morning to defrost over the course of the day, ready to make up the bento the night before you're going to eat it. You can find out a bit more about kamaboko from this earlier post.
The adzuki and edamame bean salad was one I bought on a whim in the supermarket because it looked nice and I've got a weak spot for beans.
Homemade Cucumber Pickles
These are easy peasy and ready in as little as 3 hours of marinating time. First peel a cucumber and cover it in salt then, over the sink, rub the salt into the flesh. You'll see droplets of water coming from the cucumber, keep squeezing and massaging it for a few minutes, then rinse in fresh water and pat dry.
Deseed and finely slice it and pop it into a baggie or other non-reactive container. Pour 100ml shoyu (Japanese soy sauce), 100ml rice wine vinegar, a few drops of sesame oil, a couple of tablespoons of chopped ginger and two tablespoons of sugar over the cucumber and give it a good mix. Put in the fridge for at least 3 hours before eating, but they'll be tasty for a good couple of days after.
Pepper and Beansprout Stir Fry
Slice half each of a green, yellow and red pepper (or whatever you actually have), plus a large spring onion and a big handful of beansprouts. Heat up some oil in a frying pan and stir fry the veg.
Towards the end of cooking, season with some soy sauce and any other ingredients you commonly like in your stir fries - I used a splash of sherry, a little sugar and crumbled in the corner off a vegetable stock cube.
Prawn & Cucumber Maki Roll
I think the technique of rolling maki is going to take a bit of practice to get right, but it is really very satisfying to make, whether it comes out perfectly or a bit squiffy as mine did.
First, cook up your rice - this should be shortgrain, preferably Japanese rice but I used to use pudding rice and the outcome was generally excellent. Then put a tablespoon of rice wine vinegar into a glass or wooden bowl and tip the hot rice in as well. I had an accomplice to fan the rice as I mixed the vinegar through it but I guess it's doable with one person. Keep fanning and stirring for a few minutes until the rice starts to become sticky, you can mix up to a second tablespoon in as well if you have the time, but you don't want the rice to be wet, only sticky.
Lay out a sheet of dried nori or lava seaweed onto one of those sushi mats (or a bamboo placemat) and layer the rice over the top. A cup of dried rice made enough cooked rice for two maki rolls.
Along the centre, lay strips of cucumber and spring onion, followed by a mixture of finely chopped prawns, mayonnaise, salt, pepper and chilli powder. Then lift up the edge furthest from you and slowly roll the square towards you.
When you come to cut the maki into circles make sure you do it with the seam facing down, that'll help it stay together as you cut.
