Bento with Karaage and Steamed Broccoli

Cut the chicken breast into bite-sized 1-inch pieces. Toss with a splash of soy sauce, ginger, and garlic, then lightly dust in potato starch.

Heat the olive oil in a heavy-bottomed pan over medium-high heat. Sear the chicken until the crust is golden-brown and the interior is succulent, about 3-4 minutes per side.

Deglaze the pan with the mirin, letting it bubble and reduce into a glossy, sticky glaze that coats the chicken perfectly.

Meanwhile, steam the broccoli florets until bright green and tender-crisp, about 4 minutes.

Assemble the bento box: pack the warm, fluffy white rice into one side, arrange the glistening karaage chicken alongside, and fill the remaining space with the steamed broccoli.

Garnish with a sprinkle of toasted sesame seeds before serving.