japanese-bento-platter

Japanese Bento Platter

By Atika Lim  , ,

January 10, 2017

0 0 5 0
  • Prep: 35 mins
  • Cook: 15 mins
  • Yields: 4-6

Ingredients

500 g chicken thigh fillets, thinly sliced

¼ cup teriyaki sauce

1 tsp sesame oil

1 tsp sesame seeds

3 cups cooked sushi rice

Soya sauce, wasabi, pickled ginger,

Japanese mayonnaise, instant miso

soup, to serve

TEMPURA

Oil, for deep-frying

150 g packet tempura flour

1 bunch broccolini, trimmed

WAFU SALAD

1 eschalot, grated

1 tbsp soya sauce

1 tbsp rice vinegar

2 cups shredded cabbage

1 carrot, finely shredded

Directions

1 In a small bowl, combine chicken, sauce

2and oil. Marinate 30 mins. Thread onto

38 small soaked bamboo skewers.

4Heat frying pan on high. Cook skewers

55 to 6 mins, turning, until cooked

6through. Sprinkle with sesame seeds

7to serve.

TEMPURA

1 In a deep-fryer or saucepan,

2heat oil on high, 180 C. Prepare batter

3following packet instructions. Dip

4broccolini in batter, shaking off excess.

5Deep-fry 2 to 3 mins. Drain on paper

6towel. Season.

SALAD

1In a bowl, whisk eschalot, soya sauce and vinegar together.

2Add cabbage and carrot.

3Arrange skewers, tempura and salad

4on a large platter with rice. Accompany

5with soya sauce, wasabi, ginger and

6mayo. Serve with miso soup.

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