Chicken Teriyaki Bento

Cut the chicken thigh into bite-size pieces and pat dry with paper towels. Heat oil in a frying pan and lay the chicken skin-side down to brown.

Once both sides are browned, add the brown sugar, sake, and soy sauce and reduce. Cover and steam-cook until the thicker parts are cooked through.

Pack the cooked rice evenly into the bento box.

Slice the green pepper into rings and sauté in oil. Once it wilts, add jako and water and simmer until the moisture cooks off.

Beat the egg with sugar and soy sauce. Heat oil in a tamago-yaki pan, pour in a little egg, roll once it's half-set, and repeat to build up the layered tamago-yaki.

Once the steamed chicken has cooled slightly, transfer to a board and cut into bite-size pieces.

Pack the rice in the bento box, then arrange the chicken, green-pepper-and-jako stir-fry, and tamago-yaki for color. Drizzle the remaining teriyaki tare over the chicken.

Sprinkle toasted sesame to taste, add takuan, and let it cool fully — fan if needed — before closing the lid.