Karaage Chicken Bento Box with Tamagoyaki and Pickles

Ingredients

• 400 g boneless chicken thighs, diced
• 2 tbsp soy sauce
• 60 g cornflour
• 400 ml vegetable oil
• 3 eggs
• 1 tsp caster sugar
• 20 g pickled ginger
• 300 g sushi rice

Method

1. 1

   Cook the sushi rice according to the pack and leave to cool slightly.

2. 2

   Toss the chicken with 1 tbsp of the soy sauce and leave for 10 minutes, then drain and toss in the cornflour.

3. 3

   Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds) and fry the chicken in batches for 4-5 minutes until golden and no pink remains. Drain on kitchen paper.

4. 4

   Beat the eggs with the remaining soy sauce and the caster sugar. Pour a third into a small non-stick pan over a medium-low heat, tilting to cover the base, and cook for 1 minute until just set. Roll it to one side, pour in more egg, and repeat twice more, rolling each layer around the last to build a log.

5. 5

   Slice the rolled omelette into thick pieces.

6. 6

   Pack the rice, karaage chicken, sliced omelette and pickled ginger into a lunch box or onto a plate to serve.