Chicken Teriyaki Gudetama Bento
I absolutely love Gudetama–he’s just so adorable! I even have a mug with him on it that my husband has ferreted away because he likes it so much too! In this bento, I have him laying on seven grain rice (recipe below), with the egg white cooked as a blanket.
Served with chicken teriyaki (recipe below) and a side salad. As I get comfortable with bento making again, I’ll probably get more and more elaborate. But, for now, I really like how simple it is (and how delicious too!)
7 Grain Rice Recipe (This makes… a lot. Enough for a week or two worth of dinner meals but it stores well)
- 1 cup black rice
- 1 cup dried chick peas
- 1 cup dried black beans
- 1 cup dried red kidney beans
- 1 cup red rice
- 10 cups brown rice
- 10 cups white rice
1. Mix all and store in a cool, dry place. You can add more of any grain and can be cooked in a traditional rice cooker without any issues. Alternatively, you can buy it in the Korean supermarket.
Chicken Teriyaki Recipe
- 2 pieces of chicken thighs (I like it with skin and bones, but boneless skinless works too)
- 1/2 cup soy sauce
- 1/4 cup sake
- 1/4 cup mirin
- 1 tablespoon sugar
- 1 tablespoon garlic, minced
- 1/2 onion, sliced
- 1 tablespoon butter
1. In a pan, sautee garlic and onion in butter until fragrant over medium high heat.
2. Add chicken thighs and cook over medium high heat, covered, until the outside looks cooked, about 5 minutes. Alternatively, you can cube the chicken before hand and skip this step.
3. Add soy sauce, sake, mirin, and sugar. Stir until sugar is dissolved and then cover and cook.
4. Frequently flip chicken to make sure the sauce covers all the parts. Once the chicken is cooked inside (no more pink left), uncover and reduce sauce until sticky. Char slightly for a smoky taste (optional.) Enjoy!