Protein Bento Box

Name: Protein Bento Box
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 300 g chicken thigh (boneless, skinless, trimmed of excess fat); 2 tbsp soy sauce; 1 tbsp mirin; 1 tsp sugar; 1 inch ginger (grated); 2 pcs garlic (cloves, minced); 1 tsp oil; 1 cup sushi rice; 1.25 cup water (for cooking rice); 1 tbsp rice vinegar; 1 pinch salt (for rice seasoning); 2 pcs egg (large); 100 g edamame (frozen, in pods); 6 pcs cherry tomato (washed); 1 tsp sesame seeds (toasted)

RATING

0.0/5

TASTE SCORE

8/10

A colorful, high-protein Japanese-inspired lunch box featuring juicy teriyaki chicken, a soft-boiled egg, steamed edamame, and fluffy sushi rice. Every compartment brings a different texture and flavor, making it a satisfying make-ahead meal that stays delicious even after reheating.

PREP

20m

COOK

25m

SERVES

1 PIECE

799 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Make the teriyaki marinade.
1.In a bowl, whisk together soy sauce, mirin, sugar, grated ginger, and minced garlic.
2.Pour half the marinade over the chicken thighs and let sit for 10 minutes.
TIPReserve the remaining marinade for glazing during cooking.
steam · ~20 min
Cook the sushi rice.
1.Rinse sushi rice under cold water until the water runs clear.
2.Add rice and 1.25 cups water to a rice cooker and start.
3.Once cooked, fold in rice vinegar and a pinch of salt. Let cool slightly.
boil · ~7 min
Soft-boil the eggs.
1.Bring a small saucepan of water to a rolling boil.
2.Gently lower in the eggs and boil for exactly 6.5 minutes.
3.Immediately transfer to an ice bath and let cool for 5 minutes before peeling.
TIPThe ice bath stops carry-over cooking and makes peeling easier.
steam · ~4 min
Steam the edamame.
1.Steam frozen edamame pods over boiling water for 3-4 minutes until bright green.
2.Toss with a pinch of salt while still warm.
grill · ~12 min
Grill the teriyaki chicken.
1.Heat a grill pan over medium-high heat and brush with oil.
2.Grill chicken thighs for 5-6 minutes per side until nicely charred and cooked through.
3.Brush with reserved marinade during the last 2 minutes of cooking.
4.Remove from heat and let rest for 3 minutes before slicing into strips.
TIPLook for an internal temperature of 165°F on the thickest part of the thigh.
assemble
Assemble the bento boxes.
1.Divide the sushi rice into one compartment of each bento box.
2.Arrange sliced teriyaki chicken strips in the main compartment.
3.Place a soft-boiled egg (halved) in another section.
4.Add steamed edamame pods and cherry tomatoes to fill the remaining spaces.
5.Sprinkle sesame seeds over the chicken.
serve
Serve at room temperature or pack for lunch.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the sushi rice until the water runs clear to remove excess starch and prevent mushiness.
2
Rest the grilled chicken for 3 minutes before slicing so juices redistribute and meat stays tender.
3
For perfect soft-boiled eggs, set a timer for 6.5 minutes and transfer immediately to an ice bath.
4
Brush the reserved teriyaki marinade only during the last 2 minutes to avoid burning the sugars.
5
Peel soft-boiled eggs under a thin stream of cold water for neater, easier removal of the shell.
6
Store the assembled bento without the egg halved, then halve it just before eating to keep the yolk runny.
7
Toast sesame seeds in a dry pan for 1 minute until fragrant for deeper nutty flavor.