Bento

Method

1. Rinse 80 g of short-grain rice in a bowl of cold water, swirling with your hand and pouring the cloudy water away three or four times until it runs almost clear. Drain, tip into a small heavy pan with 120 ml of water and leave to soak for 20 minutes.
2. Bring the rice to the boil uncovered over medium-high heat, then clamp on a tight lid, drop to the lowest heat and cook 12 minutes. Take off the heat and rest, still covered, 10 minutes. Fluff with a wetted paddle or fork and spread it out on a plate to cool.
3. Cut 90 g of chicken thigh into bite-sized pieces. In a small bowl stir together 2 tsp of soy sauce, 2 tsp of mirin, 1 tsp of sake and 0.5 tsp of caster sugar until the sugar dissolves.