A Bento Box gives you all the variety you could ever want in a single meal, and I am going to show you my favorite way to make it.

Tamagoyaki Pan: https://amzn.to/3Z6RoJB

Tamagoyaki:

• 3 large eggs (150g)

• 1 teaspoon (7g) mirin

• 2 tablespoons (30g) shirodashi

• Vegetable oil for cooking

Rice:

• 2 cups (370g) sushi grade rice

• 2 cups (480ml) water

Spicy Cucumber:

• 2 seedless english cucumbers, accordion-cut

• 2.5 teaspoons (11g) kosher salt

• 2.5 teaspoons (11g) granulated sugar

• ¼ cup (60g) spicy chili crisp

• 1 tablespoon (15g) white distilled vinegar

• 2 cloves garlic grated (8g)

• 1 teaspoon (7g) toasted sesame oil

Miso Mayo:

• 1 cup (230g) kewpie mayonnaise

• 1 tablespoon (15g) white miso

• 1 tablespoon (15g) red miso

• 3 cloves garlic, grated (16g)

• 1 teaspoon (7g) mirin

• 2 teaspoons (14g) yuzu or lemon juice

• Soy sauce needed for taste

Grilled Salmon Terriyaki:

• 2lb, whole king salmon fillet (907g), cut into 4 inch strips

• 1 inch knob (12g) ginger, grated

• Vegetable oil (30g) for greasing

• Salt and pepper to taste

• 1 cup water (240g)

• ⅓ cup (88g) dark soy sauce

• 1 tablespoon (15g) white distilled vinegar

• 2 tablespoons (30g) light brown sugar

• 1 tablespoon (15g) honey

• 1 inch knob ginger, peeled and grated (7g)

• 2 tablespoons (30g) corn starch

• 3 cloves garlic, finely chopped (12g)

• Water 8oz (226g)

Grilled Broccoli:

• 3 crowns broccoli, cut into florets

• 3 tablespoons (30g) vegetable oil

• Salt and pepper to taste

• Lemon juice to taste *optional*

Pork Katsu:

• 4 pork chops, nicely marbled and about ¾ inch thick each (1360g)

• 1 cup (120g) all purpose flour

• 3 large eggs (150g)

• 2 tablespoons water (29g)

• 2.5 cups (250g) panko breadcrumbs

• Salt to taste

• Tshimi togarashi, to taste

Garnish:

• Shiso Leaves

• Lemons, cheeked

• Green onion, very thinly sliced on a steep bias and water shocked

• Red fresno chili, thinly sliced

INSTRUCTIONS:

Tamagoyaki:

1. In a medium-sized bowl, combine eggs, mirin, and shirodashi. Whisk until thoroughly combined.

2. Lightly grease a Tamagoyaki pan and heat over medium. Add enough egg mixture making one thin layer across the bottom of the pan.

3. Once it is cooked most of the way through with moisture still left on top, roll the omelet slowly and tightly toward the edge of the pan with the handle.

4. Push the omelet away from the handle to the opposing edge of the pan, and refill the rest of your pan with egg mixture.

5. Repeat steps 2-4 for a total of 6-7 times.

6. Remove from the pan and roll it up in a sushi mat, and let sit for 5 minutes.

7. Slice omelet into ½ inch pieces.

Rice:

1. Wash your rice.

2. Add water and rice to a rice cooker and cook to your preference.

Spicy Cucumber:

1. In a small bowl, combine sugar and salt.

2. Coat the cucumber with the sugar/salt mixture and let sit for 10-20 minutes.

3. Discard any excess water, and add spicy chili crisp, sesame oil, white vinegar, garlic, and toss to incorporate.

Miso Mayo:

1. In a small bowl, combine all the ingredients.

2. Strain through a fine-mesh strainer.

Grilled Salmon Terriyaki:

1. In a small saucepan, combine dark soy sauce, white vinegar, brown sugar, ginger, water, corn starch, and whisk together. Heat over medium until thickened.

2. Lightly coat each salmon filet with vegetable oil, and season to taste with salt.

3. Heat up a charcoal/propane grill to high and grease the grates with cooking spray. Lay the salmon on the hottest part of the grill. Cook for 2 minutes, or until an internal temperature of 135-140 Degrees Fahrenheit.

4. Brush the salmon with the teriyaki sauce and cook until the sauce caramelizes to the fish.

5. Remove from the grill and let rest.

Grilled Broccoli:

1. In a medium sized bowl, combine the broccoli, vegetable oil, and lemon juice. Salt and pepper to taste and shake until everything is evenly incorporated.

2. Place on a hot propane/charcoal grill and grill until lightly charred.

3. Add any seasonings/lemon juice to your preference.

Pork Katsu:

1. Heat a 7-quart pot halfway filled with oil to 350F.

2. Take pork chops and pound to a half inch thick.

3. In one bowl add flour. In another bowl, add the eggs and water and whisk until combined. In a third bowl, add the panko breadcrumbs.

4. Season the pork chops generously with salt, let sit for 5 minutes.

5. Dredge the pork in the flour, then the egg wash, then the breadcrumbs. Repeat for each pork chop. Make sure it is fully coated at each stage.

6. Cook each pork chop in the oil for 6-8 minutes.

7. Drain on a wire rack and salt to taste. Add tshimi togarashi to taste.

Garnish:

• Shiso Leaves

• Lemons, cheeked

• Green onion, very thinly sliced on a steep bias and water shocked

• Red fresno chili, thinly sliced