Simple steak teriyaki and miso aubergine bento box

Serves 2
60 minutes

Ingredients

Pickled cucumber

  • 1/2 cucumber
  • 20ml of rice vinegar
  • 1 tsp caster sugar
  • 1 pinch of salt
  • 1/2 tsp ginger, finely grated

Baked aubergine with miso

  • 1 aubergine, cut into 1cm slices
  • 1 1/2 tbsp of miso paste
  • 2 tbsp of mirin
  • 1 tbsp of sake
  • 1 knob of fresh ginger, about 2cm, grated
  • 2 spring onions, finely sliced
  • 1 tsp groundnut oil
  • 1 handful of coriander, chopped
  • 1 tbsp of toasted sesame seeds

Japanese rice with spring onion and ginger

  • 150g of Japanese short grain rice
  • 180ml of water, cold
  • 100g of frozen peas
  • 2 spring onions, thinly sliced
  • 1 knob of fresh ginger, 2cm, grated
  • 1 tbsp of groundnut oil
  • 2 tsp rice vinegar
  • 4 tsp mirin
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • iced water

Steak teriyaki

  • 100g of beef fillet, cut into thin slices
  • 3 tbsp of mirin
  • 3 tbsp of soy sauce
  • 1 tbsp of sugar
  • 2 tsp rice vinegar
  • 1 tsp cornflour
  • 1 knob of fresh ginger, 4cm, grated
  • little gem lettuce, 4 leaves
  • 1/4 cucumber, cut into cubes
  • 2 radishes, finely sliced
  • 1/2 red onion, finely sliced
  • 1 tbsp of chopped coriander
  • 2 tsp groundnut oil
  • salt
  • black pepper

Method

1
Begin by making the pickled cucumber. Cut the cucumber in half lengthways and scoop out the seeds. Slice crossways into very thin slices
2
Place the rice vinegar, sugar, salt and ginger into a small bowl and stir to combine
3
Add the cucumber to the bowl and stir to coat the slices evenly with the mixture. Refrigerate for at least 1 hour
4
Preheat the oven to 200°C/gas mark 6
5
Meanwhile, prepare the baked aubergine. Place the miso, mirin and sake in a large bowl and mix together to form a smooth paste. Stir in the ginger and spring onions. Add the aubergine slices to the bowl and toss to coat thoroughly in the sauce
6
Grease a large roasting tray with the oil and arrange the aubergine slices in a single layer to ensure they cook evenly. Bake for 20 minutes, until soft and golden brown. If the aubergine is drying out, splash with a little water
7
While the aubergine bakes, prepare the Japanese rice. Place the rice in a sieve and wash under the cold tap until the water runs clear. Rest the sieve on a bowl and leave to drain for at least 15 minutes
8
Remove the aubergine from the oven and sprinkle with the sesame seeds and chopped coriander. Set aside until ready to serve
9
Place the rice in a saucepan and add 180ml of cold water. Bring to the boil, cover with a lid and immediately reduce the heat as low as possible for a further 10 minutes. Turn off the heat, do not remove the lid and leave for another 10 minutes
10
Meanwhile, cook the peas with a pinch of salt in plenty of boiling water for a couple of minutes, then drain and place the peas in bowl of iced water
11
Place the spring onions, ginger, oil, rice vinegar, mirin, sugar and salt into a small bowl and mix to create a sauce. Fold the peas and sauce into the rice and allow to cool
12
For the steak teryaki, place a frying pan over a high heat until really hot. Add the oil and flash fry the beef fillet for a couple of minutes. It should still be pink in the middle. Season with salt and pepper and transfer to a plate
13
Place the mirin, soy sauce, sugar, rice vinegar, cornflour and ginger in a small saucepan. Bring slowly to the boil, stirring continuously, and cook for 2 minutes until the sauce thickens. Leave to cool
14
Place 2 lettuce ‘cups’ in each bento box and fill with radishes, cucumber and onion. Season with a little more salt and pepper and place the beef slices on top. Spoon over a little of the sauce and sprinkle with the chopped coriander
15
Divide half of the Japanese rice between the bento boxes, refrigerating any leftovers. Remove the cucumber from the pickling solution and divide between the boxes. Add the baked aubergine and serve