| food | Food type | Main Ingredients | Take time | Serve |
| Thai | 1 | chicken | 30 minutes | 1 place |
ingredient
- 70 grams of frozen grilled eel in soy sauce (grilled fish ingredients)
- 60 grams of frozen seasoned mackerel fillet, Aro brand (grilled fish ingredients)
- 1 tablespoon vegetable oil (for greasing the baking sheet) (for grilled fish ingredients)
- 150 grams of aro brand teriyaki sauce (teriyaki sauce ingredients)
- 1 tablespoon vegetable oil (teriyaki sauce ingredient)
- 5 grams minced garlic (teriyaki sauce ingredient)
- 10 grams minced ginger (teriyaki sauce ingredient)
- 1 orange, grated zest (teriyaki sauce ingredient)
- 40 grams brown sugar (teriyaki sauce ingredient)
- 30 grams orange juice (teriyaki sauce ingredient)
- 50 grams of water (teriyaki sauce ingredient)
- 20 grams of frozen Japanese seaweed salad, Aro brand (ingredients for rice and side dishes)
- 30 grams of frozen Japanese rolled eggs, Aro brand (rice and side dish ingredients)
- 150 grams of cooked Japanese rice (rice and side dish ingredients)
- 20 grams of vegetable salad (mixed rice and side dishes)
Preparation
Grilling fish
Making Teriyaki Sauce
Boxing
- Preheat oven to 160 degrees Celsius. Grill eel for 7 minutes and mackerel for 10 minutes.
Making Teriyaki Sauce
- Heat a pan with vegetable oil, add minced garlic, minced ginger and stir-fry until fragrant. Add grated orange zest, brown sugar, orange juice and water.
- Let the brown sugar dissolve then add the teriyaki sauce and mix well. Strain the sauce.
Boxing
- Arrange the bento box by placing rice in each compartment and Japanese egg roll, vegetable salad and Japanese seaweed salad in the side dish compartment.
- Place the grilled mackerel and eel on top, pour the teriyaki sauce over it, and sprinkle with white sesame seeds.
