Teriyaki chicken sandwich bento
Chicken teriyaki goes well with either rice or bread, which may account for its universal popularity. These chicken sandwiches feature savory morsels of chicken combined with Japanese flavors—myoga ginger bud, shiso perilla, and radish sprouts—in a roll. The side dish of marinated vegetables can be threaded onto skewers or placed in separate containers for serving.
- RECIPE -
*Each recipe makes 2 servings unless otherwise noted.
• 1 myoga ginger bud, thinly sliced
• 5 green shiso perilla leaves
• 1/2 pack (about 15 g) radish sprouts
• 1 boned chicken thigh (about 250 g)
• Chicken seasoning sauce:
1 Tbsp sake
1 Tbsp dark soy sauce
1 Tbsp mirin
1 tsp sugar
• 1 Tbsp salad oil
• Yuzu-kosho mayonnaise:
2 Tbsp mayonnaise
1/4 tsp yuzu-kosho citron-pepper paste
1/2Tbsp toasted white sesame seeds
• 4 butter rolls
• 2 leaves lettuce, shredded
Skewered vegetables
• 2 king oyster mushrooms
• Mushroom dressing:
1 Tbsp salad oil
1 Tbsp dark soy sauce
1 Tbsp mirin
• 1/2 yellow pepper
• Pepper marinade:
50 ml vinegar
50 ml water
20 g (5 tsp) sugar
• 1 cucumber
• Salt and black pepper to taste
• 4 cherry tomatoes
Prepare the day before serving:
Combine all mushroom dressing ingredients. Cut the oyster mushrooms into bite-sized pieces and dry-roast in a frying pan. Cover with dressing and marinate in refrigerator overnight. Combine pepper marinade ingredients. Cut yellow pepper into bite-sized pieces, cover with marinade, and refrigerate overnight.
1 Chiffonade the shiso leaves. Briefly soak radish sprouts and shiso leaves in cold water to crisp, then drain well.
2 Combine chicken seasoning sauce ingredients. Heat oil in frying pan over medium heat. Place chicken in pan skin-side down. When nicely browned, turn over and cook the other side. When heated through, add the chicken seasoning sauce, lower heat to medium-low, and simmer, stirring occasionally, until liquid thickens. Remove from heat. When cool, cut into four slices.
3 Mix all yuzu-kosho mayonnaise ingredients together. Slit each butter roll and spread with yuzu-kosho mayonnaise. Top with sliced chicken, sliced myoga, radish sprouts, shiso leaves, and shredded lettuce.
4 Cut cucumber into bite-sized pieces and sprinkle with salt and pepper. Thread onto skewers together with the oyster mushrooms, yellow pepper, and cherry tomatoes.
Source『 KATEIGAHO INTERNATIONAL Japan EDITION 2015 Spring / Summer Vol.35 』
Photography by Hoshito Omija
Recipes and preparation by Masahiro Kasahara
Styling and text by Atsuko Sakamoto
Translation by Julie Kuma
Copy editing by Katherine Heins
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