Making The Ultimate Bento Box At Home

Tamagoyaki:

1. In a medium bowl, add the eggs, mirin, and shirodashi. Whisk until thoroughly incorporated.
2. Lightly grease a Tamagoyaki pan with vegetable oil and heat over medium. Add just enough egg mixture to coat the bottom of the pan in a single layer. Cook until the egg is set enough to move across the pan but still maintains some moisture on top.
3. Gently, slowly, and tightly roll the omelet toward the handled-edge of the pan. Then push the omelet to the opposing edge of the pan.  
4. Grease the pan again, if needed, and refill with a thin layer of egg mixture, cooking until just set with residual moisture on top. Roll the omelet toward you then push away to the opposite end of the pan.
5. Repeat steps 2-4 for a total of 6-7 times. 
6. Remove the omelet from the pan and roll it up in a sushi mat. Let it sit, rolled up, for 5 minutes, until cooled.
7. Slice the omelet into ½” (12mm) pieces and serve immediately while still warm. Or, you can leave it whole and let it sit at room temperature; slice right before you are ready to serve.  

‍Rice:

1. Before cooking the rice, add it to a fine mesh strainer. Place the strainer in a large bowl and fill it up with water. Toss the rice to remove excess starch and then lift the strainer and drain the rice. Empty the bowl and repeat this process one more time to clean the rice. 
2. Place the cleaned rice into a rice cooker with the water and cook according to your machine. 

‍Spicy Cucumber:

1. To make the accordion cucumber, trim the ends and cut the cucumber into 5-6” (13-15cm) segments. Place a set of chopsticks horizontally on the cutting board and lay the cucumber segments on top, allowing the cucumber to land in the middle. Holding the chopsticks in place, slice the cucumber on the bias, ¼” (6mm) apart, stopping when the knife blade hits the chopsticks, so you are not slicing completely through the cucumber.
2. Turn the cucumber 180° to reveal the uncut side and slice straight down (not on the bias). Alternatively, you can simply cut the cucumber into ¼” (6mm) slices. Place the cucumber in a large mixing bowl and set aside. 
3. In a small bowl, combine the sugar and salt.
4. Gently coat the cucumber with the sugar and salt mixture and set aside to cure for 10-20 minutes. After the cucumbers have cured, discard the excess water that was released. 
5. Stir in the spicy chili crisp, sesame oil, white vinegar, and garlic and toss until fully combined. Set aside. 

‍Miso Mayo:

1. In a small bowl, whisk together all the ingredients, except the salt.
2. Strain the mayo through a fine-mesh sieve for an extra-smooth consistency, into the bowl. Season with salt to taste. 

‍Grilled Salmon Teriyaki:

1. Heat one side of a charcoal or propane grill over medium-high heat and the other side over low heat to create two cooking zones. 
2. In a small saucepan, whisk together the dark soy sauce, white vinegar, light brown sugar, honey, ginger, water and cornstarch. Heat over medium and continuously whisk until thickened, about 1-2 minutes. 
3. Remove the salmon skin, if preferred. Brush each salmon filet with a light coat of vegetable or avocado oil and season with salt. 
4. To grill the salmon, just before cooking, liberally grease the salmon with cooking spray. Spray a clean towel with the cooking spray and liberally grease the grates. Lay the salmon, skin-side up, on the hottest part of the grill. Cook for about 2 minutes, or until the salmon begins to char in spots, flip and cook another 1-2 minutes or until the salmon reaches an an internal temperature of 135-140℉ (57-60℃). 
5. Brush the salmon generously with the teriyaki sauce and cook another 1-2 minutes or until the glaze is caramelized and set onto the fish.
6. Remove from the grill, and repeat with any remaining pieces of salmon. Keep warm until ready to serve. 

‍Charred Broccoli:

1. In a large bowl, add the broccoli, vegetable oil and salt. Toss until the broccoli is evenly coated. 
2. Place the florets directly onto a hot propane or charcoal grill. Alternatively, you can thread the florets onto skewers if the florets might fall through your grates. Grill until lightly charred, maintaining a slight crunch.
3. Season with additional salt, as needed, and lemon juice, if desired.

‍Tonkatsu:

1. Fill a 7-8 quart (6.6-7.5L) heavy bottomed pot just over halfway with oil. Heat to 350℉ (175℃). Line a baking sheet with a cooling rack and set next to the hot oil. 
2. For the breading station, add the flour to a medium bowl. In a separate, medium bowl, whisk together the eggs and water. In a third bowl add the panko breadcrumbs.
3. Season the pork chops generously with salt and let them sit for 5 minutes.
4. Dredge the pork in the flour, shaking off any excess before dipping into the egg wash to fully coat. Allow any excess egg to drop off and then press the chops into the breadcrumbs, making sure there are no bald spots. Repeat with the remaining pork chops. 
5. Fry each pork chop in the hot oil for 4-6 minutes until golden brown and just cooked through. Remove from the oil to the prepared baking sheet to drain of excess oil. Immediately season generously with salt and a sprinkle of Shichimi togarashi, to taste.
6. Keep warm until ready to serve. 

‍Assembly:

1. Right before serving, slice the tonkatsu. 
2. To assemble your Bento Box add the following to the individual compartments: rice, miso mayo, sliced tonkatsu, charred broccoli, glazed salmon, and spicy cucumber. Into the final compartment, place a shiso leaf and rest the sliced tamagoyaki on top. 
3. Remove the sliced green onions from the ice water and pat dry. Garnish the tonkatsu with green onions. 
4. Add a lemon slice or wedge to the salmon.
5. Garnish the cucumber with sliced Fresno chili.
6. Garnish the miso mayo with Shichim togarashi to taste.