Delicious and picture-perfect, bento boxes are a joyful Japanese treat. To make your own, top Japanese sticky rice with crispy chicken thighs, quick-pickled cucumber and edamame beans.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.8 g||3.4 g|
|Protein||9 g||38.9 g|
|Salt||0.4 g||1.74 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cut the cucumber[s] into quarters lengthways, slice finely and add to a bowl
Combine the mayonnaise with a splash of rice vinegar and a pinch of salt – this is your Japanese-style mayo
Add the remaining rice vinegar to the sliced cucumber with a generous pinch of salt and sugar
Mix it all together and set aside to pickle
Rinse the sushi rice in a sieve under cold running water for 30 secs (use your hands to really wash the grains!), then set aside to drain fully
Add the drained rice with 200ml [400ml] cold water and a generous pinch of salt to a pot with a lid and bring to the boil over a high heat
Tip: Don't let the water fully boil as this will make the rice stick to the pot!
Once boiling, reduce the heat to low until very gently bubbling and cook, covered, for 15 min
After 15 min, remove the pot from the heat and keep covered for a further 10 min before serving – this is your sticky rice
Tip: Don't peek! Keep the lid on the whole time to get perfectly fluffy rice!
While the rice is cooking, peel and finely chop (or grate) the garlic and ginger
Add the diced chicken thigh to a bowl with the chopped garlic and ginger, soy sauce and 1 tsp [2 tsp] sugar and stir to combine
Add the cornflour and give everything a good mix up until the chicken is fully coated
Heat a large, wide-based pan (preferably non-stick) with 4 tbsp [8 tbsp] of vegetable oil over a high heat
Once hot, add the coated thigh pieces and cook for 5-6 min on each side or until golden, crispy and cooked through (no pink meat!) – this is your chicken karaage
Tip: You may need to cook your chicken in batches or use a second pan if cooking for 4
Meanwhile, add the baby leaf salad to the pickled cucumber and give everything a good mix up – this is your pickled cucumber salad
Add the edamame beans to a bowl and microwave for 1 min, or until hot and cooked with a bite
Add the black sesame seeds and toasted sesame oil to the sticky rice just before serving, and gently stir it all together – this is your sticky sesame rice
Serve the chicken karaage alongside the sticky sesame rice, pickled cucumber salad and cooked edamame
Season the cooked edamame with a pinch of salt and the shichimi togarashi
Add the Japanese-style mayo to the side