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For the chicken teriyaki, mix teriyaki sauce and sesame oil in a medium bowl. Add chicken, tossing to coat. Refrigerate, covered, for 30 mins. For the spinach sesame salad, mix sake, soy sauce and oil in a medium bowl. Add spinach and toss well. Refrigerate until ready to serve. Meanwhile, for the shrimp tempura, mix flours and 1 cup cold water in a bowl to form a lumpy batter. Heat oil in a large saucepan on high heat. (A little batter sizzles as soon as it is added.) Dip shrimp into batter to coat, shaking off excess. Deep-fry for 2-3 mins, turning, until golden and cooked through. Drain on paper towels. Season to taste. Keep hot. Heat a medium skillet on high heat. Spray with no stick cooking spray. Cook chicken for 3-4 mins each side, until cooked through. Slice thinly. Divide dishes among 4 bento boxes (or serving plates). Sprinkle salad with sesame seeds. Serve chicken on a bed of steamed rice and tempura with mayonnaise.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Three-tier stainless bento — Indian tiffin style, portable, durable
Japanese bento box — compartmentalized, beautiful lunch presentation
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Three-tier stainless bento — Indian tiffin style, portable, durable
Japanese bento box — compartmentalized, beautiful lunch presentation
Record your recipes and experiments — organized cooking journal
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon