Beef Yakiniku Bento with Marinated Egg and Kimchi Rice

PREPARING

Marinated Egg (best prepared in advance)

1. Cook the egg until soft-boiled (exactly 6-7 minutes from the moment it’s placed in boiling water).
2. Immediately transfer the egg to a bowl of ice-cold water to stop the cooking process.
3. After a few minutes, carefully peel the egg.
4. In a small container or ziplock bag, mix the soy sauce, mirin, and water. Place the peeled egg inside.
5. Marinate in the fridge for at least 1 hour, or preferably overnight, turning the egg occasionally to ensure it colours evenly.

Beef Yakiniku

1. In a bowl, mix all the marinade ingredients: soy sauce, sake, mirin, sugar, grated garlic, and sesame oil.
2. Add the thinly sliced beef and mix thoroughly to coat every piece. Marinate for 15-30 minutes.
3. Heat a little oil in a frying pan over high heat. Sear the beef in batches on high heat for 3–5 minutes, until the meat is nicely browned and the sauce has thickened slightly.

Kimchi Rice

1. Heat the sesame oil (or kimchi oil) in a pan. Add the chopped spring onion and enoki mushrooms. Sauté for 1-2 minutes.
2. Add the finely chopped kimchi and fry for another minute.
3. Add the cooked rice and soy sauce to the pan.
4. Stir-fry vigorously, breaking up any rice clumps, until all the flavours are combined and the rice is hot.

Assembling the Bento Box

1. Place the beef yakiniku in the main compartment of the lunchbox. Sprinkle with toasted sesame seeds and chives.
2. In the second section, place a portion of the hot kimchi rice.
3. Carefully cut the marinated egg in half and place it on the rice or next to the meat.
4. Use the side ingredients to fill any empty spaces: add the cucumber slices, radish slices, and the extra portion of kimchi.