Top 4 Japanese Bento Box Recipes
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Anticuchos are a beloved street food in Peru, traditionally made with beef heart, but chicken versions have become popular due to their accessibility. These skewers are often enjoyed at festivals and gatherings, showcasing the vibrant flavors of Peruvian cuisine. Today, chicken anticuchos are celebrated for their marinated, grilled goodness, making them a favorite for both locals and visitors alike.
Ingredients
- ●chicken breast
- ●garlic
- ●cumin
- ●paprika
- ●oregano
- ●lime juice
- ●soy sauce
- ●vegetable oil
- ●salt
- ●black pepper
- ●skewers
- ●red onion
- ●bell pepper
- ●cilantro
- ●avocado
Instructions
- 1Cut chicken into bite-sized pieces and place in a bowl.
- 2Mince garlic and add to the bowl with chicken.
- 3Add cumin, paprika, oregano, lime juice, soy sauce, vegetable oil, salt, and black pepper to the bowl.
- 4Mix well to coat the chicken evenly and marinate for at least 30 minutes.
- 5Soak skewers in water for 15 minutes to prevent burning.
- 6Thread marinated chicken onto skewers, alternating with pieces of red onion and bell pepper.
- 7Preheat grill to medium-high heat.
- 8Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and has grill marks.
- 9Remove skewers from the grill and let rest for a few minutes.
- 10Garnish with chopped cilantro and serve with avocado on the side.
Ingredient Alternatives
chicken breast
Healthier: chicken thighs
Cheaper: pork
Chicken thighs are juicier and more flavorful.
soy sauce
Healthier: tamari
Cheaper: coconut aminos
Tamari is gluten-free, while coconut aminos are lower in sodium.
Techniques
marinatinggrilling
Equipment
grillmixing bowlskewers
🌶️🌶️🌶️Mediumsoy
Also Known As
Anticuchos de PolloGrilled Chicken Skewers
Ingredients
- ●1 cup sushi rice
- ●1 1/4 cups water
- ●2 tbsp rice vinegar
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●4 slices foie gras
- ●4 sheets nori
- ●1/4 cup ikura (salmon roe)
- ●1 tbsp soy sauce
- ●1 tsp wasabi (optional)
- ●1 tbsp sesame seeds (for garnish)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3Remove from heat and let the rice sit, covered, for an additional 10 minutes.
- 4In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
- 5Cut the nori sheets into strips about 2 inches wide.
- 6Shape a small amount of sushi rice into an oval mound, about 1 inch long, and place it on the nori strip.
- 7Wrap the nori around the rice mound, leaving the top exposed to form a cup shape.
- 8In a hot skillet, sear the foie gras slices for about 30 seconds on each side until golden brown.
- 9Place a slice of seared foie gras on top of each rice mound.
- 10Top with a small spoonful of ikura and a dab of wasabi if desired. Sprinkle with sesame seeds for garnish.
Equipment
potskilletbowlsushi mat (optional)
Ingredients
- ●200g sushi rice
- ●250ml water
- ●2 tbsp rice vinegar
- ●1 tbsp sugar
- ●1/2 tsp salt
- ●100g Wagyu beef, finely chopped
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 avocado, diced
- ●1 sheet nori, cut into strips
- ●wasabi, for serving
- ●pickled ginger, for serving
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear.
- 2In a pot, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
- 3Remove from heat and let it sit, covered, for another 10 minutes.
- 4In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Stir this mixture into the cooked rice gently.
- 5Allow the rice to cool to room temperature.
- 6In another bowl, combine the finely chopped Wagyu beef, soy sauce, and sesame oil. Mix well.
- 7To assemble, take a small amount of sushi rice and mold it into an oval shape in your hand.
- 8Place a small amount of the Wagyu tartare on top of the rice.
- 9Garnish with diced avocado and wrap a strip of nori around the base of the rice.
- 10Serve with wasabi and pickled ginger on the side.
Equipment
potbowlsushi matknife
gluten-freenut-free
Onigiri, or rice balls, originated in Japan and have been a staple for centuries, often enjoyed as portable meals for travelers and workers. Traditionally shaped by hand, onigiri can be filled with various ingredients, reflecting regional flavors and personal preferences. Today, they are popular not only in Japan but also globally, often found in convenience stores and sushi restaurants, showcasing the versatility and simplicity of this beloved dish.
Ingredients
- ●short-grain rice
- ●water
- ●salt
- ●nori (seaweed)
- ●pickled plum (umeboshi)
- ●cooked salmon
- ●tuna
- ●mayonnaise
- ●sesame seeds
- ●shiso leaves
- ●soy sauce
- ●scallions
- ●furikake seasoning
- ●cooked chicken
- ●avocado
- ●carrot
Instructions
- 1Rinse short-grain rice under cold water until the water runs clear.
- 2Soak the rice in water for 30 minutes, then drain.
- 3Cook the rice with the appropriate amount of water in a rice cooker or pot until tender.
- 4Allow the rice to cool slightly, then season with salt to taste.
- 5Prepare fillings by mixing cooked salmon with mayonnaise or mashing pickled plum.
- 6Cut nori sheets into strips or squares for wrapping.
- 7Wet your hands to prevent sticking and take a portion of rice.
- 8Flatten the rice in your palm and place a spoonful of filling in the center.
- 9Mold the rice around the filling into a triangular or oval shape.
- 10Wrap the formed onigiri with nori, leaving one side open for easy handling.
- 11Sprinkle sesame seeds or furikake seasoning on the outside if desired.
- 12Serve onigiri with soy sauce and additional fillings on the side.
- 13Store any leftover onigiri in an airtight container to maintain freshness.
- 14Enjoy onigiri as a snack, lunch, or picnic food.
fishsesame
Onigiri is a traditional Japanese food often enjoyed as a snack or lunch, commonly found in bento boxes.
Ingredients
- ●2 cups sushi rice
- ●2 1/2 cups water
- ●1/4 tsp salt
- ●1 sheet nori (seaweed), cut into strips
- ●1/2 cup filling (e.g., pickled plum, tuna, or salmon)
- ●sesame seeds (optional)
Instructions
- 1Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2In a rice cooker or pot, combine the rinsed rice and water. Let it soak for 30 minutes before cooking.
- 3Cook the rice according to the rice cooker instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until water is absorbed.
- 4Once cooked, remove from heat and let it sit covered for 10 minutes to steam.
- 5Transfer the rice to a large bowl and sprinkle with salt. Mix gently with a wooden spoon or rice paddle.
- 6When the rice is cool enough to handle, wet your hands with water to prevent sticking.
- 7Take a handful of rice and flatten it in your palm. Place a small amount of your chosen filling in the center.
- 8Mold the rice around the filling to form a triangle or oval shape, pressing gently to hold it together.
- 9Wrap a strip of nori around the base of the onigiri or serve it on the side.
- 10Optionally, sprinkle sesame seeds on top for added flavor.
Equipment
rice cookerpotbowlwooden spoon or rice paddle
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