Bento Box - cooking recipe

Ingredients

None None FOR THE CHICKEN TERIYAKI
1/4 cup teriyaki sauce
1 tsp sesame oil
2 None boneless skinless chicken thighs, trimmed
3 cups hot steamed Japanese rice
None None Mayonnaise, to serve
None None FOR THE SPINACH SESAME SALAD
1 tbsp sake
1 tbsp soy sauce
1/2 tsp sesame oil
7 oz spinach leaves, blanched and thinly sliced
1 tsp sesame seeds, to sprinkle
None None FOR THE SHRIMP TEMPURA
3/4 cup flour
1/3 cup potato flour
None None Vegetable oil, for deep frying
8 None jumbo raw shrimp, peeled and deveined, with tails intact

Preparation

For the chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken, tossing to coat. Refrigerate, covered, for 30 mins.
For the spinach sesame salad, mix sake, soy sauce and oil in a medium bowl. Add spinach and toss well. Refrigerate until ready to serve.
Meanwhile, for the shrimp tempura, mix flours and 1 cup cold water in a bowl to form a lumpy batter. Heat oil in a large saucepan on high heat. (A little batter sizzles as soon as it is added.) Dip shrimp into batter to coat, shaking off excess. Deep-fry for 2-3 mins, turning, until golden and cooked through. Drain on paper towels. Season to taste. Keep hot.
Heat a medium skillet on high heat. Spray with no stick cooking spray. Cook chicken for 3-4 mins each side, until cooked through. Slice thinly.
Divide dishes among 4 bento boxes (or serving plates). Sprinkle salad with sesame seeds. Serve chicken on a bed of steamed rice and tempura with mayonnaise.