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.
Prep Time
40 min
Cuisine
Japanese
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*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 garlic clove
garlic
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
1/2 cucumber
cucumber
50g baby leaf salad
mixed salad
4 tbsp cornflour
maize starch (100%)
1 toasted sesame oil sachet (15ml)
sesame seed (100%). Produced in a factory that handles nuts, peanuts, soya, mustard, celery and fish.
Allergens highlighted by † (sesame, gluten, soya, egg)
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.
Cooking Instructions
Instructions for 2 people (double for 4)
1
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
2
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!
3
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!
4
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
5
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
6
Meanwhile, add the baby leaf salad to thepickled cucumber and give everything a good mix up – this is your pickled cucumber salad
7
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 thesticky rice just before serving, and gently stir it all together – this is your sticky sesame rice
8
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