Japanese Bento Platter

By Atika Lim  , ,

January 10, 2017

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


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


Oil, for deep-frying

150 g packet tempura flour

1 bunch broccolini, trimmed


1 eschalot, grated

1 tbsp soya sauce

1 tbsp rice vinegar

2 cups shredded cabbage

1 carrot, finely shredded


1In a small bowl, combine chicken, sauce and oil. Marinate 30 mins.

2Thread onto small soaked bamboo skewers.

3Heat frying pan on high. Cook skewers 5 to 6 mins, turning, until cooked through. Sprinkle with sesame seeds to serve.


1 In a deep-fryer or saucepan, heat oil on high, 180 C. Prepare batter following packet instructions. Dip broccolini in batter, shaking off excess.

2Deep-fry 2 to 3 mins. Drain on paper towel. Season.


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

2Arrange skewers, tempura and salad on a large platter with rice.

3Accompany with soya sauce, wasabi, ginger and mayo. Serve with miso soup.

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