Bento with Chicken Tsukune, Tamagoyaki and Vegetables

A balanced Japanese bento with juicy chicken tsukune in a sweet-savory teriyaki glaze, golden tamagoyaki, broccoli and carrots on sushi rice. Ideal to take along or for a cozy lunch at home.

By yumbelo · 2 servings · 40 minutes

Ingredients

• 150 g Japanese sushi rice (short-grain rice)
• 250 g ground chicken
• 3 pc eggs
• 1 pc spring onion
• 1 tsp fresh ginger, grated
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tsp sugar
• 1 tsp cornstarch
• 150 g broccoli
• 1 pc carrot
• 1 tsp sesame, toasted
• 2 tbsp cooking oil
• salt

Method

1. Cook the rice according to the package instructions, rinsing it well beforehand; then let it rest covered for 10 minutes.
2. Break the broccoli into small florets and cut the carrot into thin slices or flower shapes. Blanch the vegetables in boiling salted water for 2 minutes, drain and refresh in cold water.
3. For the glaze, briefly bring 2 tbsp soy sauce, mirin, sake and sugar to a boil in a small pot until the mixture becomes slightly syrupy. Set aside.
4. Finely chop the spring onion. Knead the ground chicken well with 1 tbsp soy sauce, ginger, spring onion, cornstarch, 1 beaten egg and a pinch of salt.
5. Shape the mixture into eight small, flat balls. Fry them in 1 tbsp oil over medium heat until golden brown all over, then let them cook through (about 8 minutes) and brush with half of the glaze.
6. Beat the remaining eggs with a pinch of salt. Heat a small pan with a little oil, pour in a thin layer of egg, let it set and roll it up from one side.
7. Push the egg to the back, add new oil and egg, and roll up again. Repeat this until the mixture is used up. Cut the tamagoyaki into rolls.
8. Briefly fry the broccoli and carrot in 1 tbsp oil. Season with salt and toss with the rest of the glaze.
9. Fill the rice into two bento boxes, arrange the tsukune, tamagoyaki and vegetables alongside, sprinkle with sesame and serve warm or cooled.