Spanish mackerel and chicken teriyaki bento box

Slice the chicken breast thinly and coat with potato starch

Sauté the chicken breast over medium-high heat until cooked through

Add the seasonings and simmer until reduced. Finally, coat with sesame seeds.

Miso burns easily, so remove it

Grill for about 10 minutes until browned

Add mayonnaise and sugar and beat the eggs

Add oil and heat over slightly strong low heat

Divide the eggs in three batches and roll them up

Cut the chikuwa in half lengthwise and then in half crosswise

Mix flour, water, and dried seaweed

2Attach the chikuwa

Fry in oil heated over medium heat for about 1 minute

Cut the shimeji mushrooms, onion, and carrot into bite-sized pieces

1Sauté until cooked through

Mix in salt, black pepper, and chicken stock