How to Make A Japanese BENTO BOX at Home! | Authentic Japanese Recipe [ESP, IND CC]

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Hey guys! I had a busy day with boxing training so I decided to make a simple bento box for my lunch! It’s common in Japan for people working or children going to school to take a bento box for lunch, so they can eat a home cooked meal while on the go! In this video, I’ll show you how to make torimeshi, or chicken rice, filled with tender chicken, sweet vegetables and boiled eggs for protein!

So Let’s Get Cooking!

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00:00 Intro
00:29 Bento Box
01:44 Making the Dashi
03:21 Boiling the Eggs
04:05 Preparing the Ingredients
07:05 Making the Torimeshi
08:19 Enjoying the Bento Box

Ingredients

Dashi
500ml water
8g kombu
8g bonito flakes
5g dried shiitake
3g dried kikurage/wood ear mushrooms (optional)
60ml sake
60ml mirin
60ml soy sauce

Rice
2 eggs
1 chicken thigh
-40g burdock root
10g carrot
½ bamboo shoot
10 snow peas

How to make:
Soak the kombu, dried shiitake mushrooms and dried kikurage in cold water for 30 minutes.
In the meantime, wash the rice 3 to 4 times till the water runs clear. Drain and set aside.
After 30 minutes, take out the shiitake and kikurage and set aside.
Bring the dashi to 70 degrees celsius and simmer for 3 minutes.
Take out the kombu.
Bring the dashi to a boil and add in the bonito flakes. Mix and turn off the heat. Leave to sit for 3 to 5 minutes.
Pass the dashi through a colander and kitchen paper.
To the dashi, add the sake, mirin and soy sauce.
On the top, more rounded side, poke a small skewer so it is easier to peel when boiled.
Boil for 6 minutes and chill under cold water and peel.
Add the eggs into the dashi.
Peel off the chicken skin and then cut off any excess skin and cartilage.
Slice into 2 cm bite sized pieces.
Remove the stalk of the rehydrated mushroom and cut into thin slices.
Wash the burdock root and cut into thin slices. Place in cold water.
Peel off the carrot skin and cut into similar sized slices.
Cut the bamboo shoots into similar sized slices.
For the snow peas, snap off the ends and peel off the strand on both sides.
In a fry pan on medium heat, add the chicken and add a heavy object on top to keep it flat.
Flip over and repeat until crispy.
In the same fry pan, add the chicken thigh and all the vegetables.
Add the seasoned dashi and leave for 5 to 10 minutes.
Pass through a sieve and add 150ml to the dashi (total volume should be 600ml)
In a pot, add the rice, the dashi and all the vegetables. Add the snow peas on top.
Bring to a boil and then turn to a low heat and simmer for 10 minutes.
After 10 minutes, turn off the heat and leave to steam for another 10 minutes.
Mix and then serve into your bento box!
Top with the boiled egg and the crispy chicken skin!
Enjoy your delicious bento on the go!

Director and Camera: Suzuki Takeru & Barry Chen
Editor: Suzuki Takeru & Barry Chen