Japanese Bento Box

Ingredients

Cooked rice

2 cups, preferably short-grain or sushi rice

Grilled chicken breast

1 pound, boneless and skinless

Hard-boiled eggs

2, peeled and sliced

Steamed mixed vegetables

1 cup (carrots, broccoli, and snap peas)

Seaweed salad

1 cup

Pickled vegetables

1/2 cup (such as pickled radish or cucumber)

Sesame seeds

1 tablespoon, toasted

Soy sauce

2 tablespoons

Wasabi

1 teaspoon, for serving

Instructions

1. Begin by preparing the rice according to package instructions. Once cooked, let it cool slightly before fluffing with a fork.
2. While the rice is cooling, grill the chicken breast over medium heat for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from heat and let it rest for a few minutes before slicing it into thin strips.
3. Steam the mixed vegetables (carrots, broccoli, and snap peas) in a steamer basket for 3-5 minutes until they are tender-crisp and vibrant in color.
4. Prepare the hard-boiled eggs by placing them in cold water. Bring to a boil, cover, and turn off the heat. Let them sit for about 10-12 minutes, then transfer to an ice bath to cool before peeling and slicing.
5. In a bento box or divided container, arrange the cooked rice as the base. Neatly place the grilled chicken, steamed vegetables, sliced hard-boiled eggs, seaweed salad, and pickled vegetables in separate compartments.
6. Drizzle the soy sauce over the rice and chicken, allowing it to soak in while adding flavor.
7. Sprinkle the toasted sesame seeds over the top for added crunch and a nutty flavor.
8. Serve with a small dollop of wasabi on the side for those who enjoy a bit of heat.
9. Enjoy your beautifully arranged and deliciously nutritious bento box!