Sunshine Teriyaki Chicken Bento

Whisk together the soy sauce, mirin, sake, and honey in a small bowl to make the teriyaki sauce. Set aside.

Score the chicken thighs lightly on the skin side and pat very dry with paper towels. Heat the vegetable oil in a large skillet over medium-high heat.

Place the chicken thighs presentation-side down in the hot pan. Cook without moving for 5 to 6 minutes until deeply golden and crisp. Flip and cook another 4 minutes.

Pour the teriyaki sauce into the pan. Let it bubble and reduce for 3 to 4 minutes, spooning the sauce over the chicken repeatedly until it forms a thick, glossy glaze. If the sauce is too thin, stir in the cornstarch slurry and cook 1 more minute.

Remove the chicken and let rest for 3 minutes before slicing on the bias into thick strips.

For the tamagoyaki, whisk the eggs with sugar and dashi. Heat a lightly oiled rectangular pan (or small nonstick skillet) over medium-low heat. Pour a thin layer of egg, let it just set, then roll it up to one side. Add another layer, roll again. Repeat until all egg is used. Slice into rounds.

Assemble the bento boxes: pack rice on one side, arrange sliced teriyaki chicken alongside, add tamagoyaki rounds, steamed broccoli, edamame, and pickled cucumbers. Drizzle any remaining teriyaki glaze over the chicken and sprinkle with sesame seeds and green onion.