Directions

To Make Karaage Chicken

1. Marinate chicken for 30 mins with the sake, soy sauce, mirin, grated ginger and juice and minced garlic.
2. Heat up oil in a small saucepan to 180°C.
3. Mix potato starch and rice flour together and mix into the marinated chicken until coated well.
4. Fry chicken pieces in small batches for 4-5 mins. Drain oil.
5. Increase temperature to 190°C and refry chicken pieces for 1-2 mins until golden brown. Drain and cool on rack.
6. Mix together Japanese mayonnaise and S&B Wasabi Paste to make the wasabi mayonnaise dipping sauce for the chicken.

To Make Potato Salad

1. Cut potatoes into large cubes and place into a large saucepan filled with water covering all the potatoes. Boil until potatoes are soft.
2. Drain away the water and let potatoes to cool down to room temperature. Mash potatoes and chilled in the refrigerator for 30 mins.
3. Add in the rest of the ingredients except shichimi togarashi. Chill in the refrigerator before serving.

To Prepare Japanese Pickles

1. Place all vegetables in a medium bowl and weigh. The quantity of salt to be added will be the total weight of vegetables multiplied by 0.0025. Add in sugar and mix well.
2. Stack a few plates onto vegetables to press them down and cover to start pickling process. Chill in the refrigerator overnight.
3. Mix in some sesame oil and sesame seeds before serving.

To Prepare Edamame

1. Heat up a small saucepan with water. Once boiling, add in edamame and boil for 3-4 mins. Drain and set aside.

To Assemble

1. Assemble bento box by placing steamed rice to one side. Then using green oak lettuce to compartmentalize the karaage chicken with wasabi mayo, edamame, Japanese pickles and potato salad.
2. Bento box should be kept chilled until ready to eat, best eaten day of.