Karaage Chicken with Wasabi Mayo and Potato Salad Bento Box

Ingredients

• 400g chicken thighs skin on cut into 4cm cubes
• 4 tbsp potato starch
• 1 tbsp rice flour
• Oil for deep frying
• 1 tbsp cooking sake
• 1 tbsp light soy sauce
• ¼ tsp mirin
• 1 tbsp grated ginger with juice
• ½ tsp minced garlic
• 4 tbsp Japanese mayonnaise
• 1 tbsp S&B Wasabi Paste
• 330g potato, peeled
• 1 hard-boiled egg, coarsely chopped
• 1 slice cooked ham, coarsely chopped
• ¼ cucumber, halved and sliced thinly
• ¼ small carrot, halved and sliced thinly
• ¼ onion, diced finely
• 1 ½ tbsp rice vinegar
• ½ tsp dashi powder
• Toasted sesame seeds
• Shichimi togarashi (Japanese Seven Spice)
• 2 napa cabbage leaves, chopped into small pieces
• 85g daikon/white radish, quartered and sliced thinly
• 60g cucumber, sliced thinly
• 50g watermelon radish, quartered and sliced thinly
• 20g carrot, julienned
• 8g salt
• ¼ tsp sugar
• 1g kombu (kelp), lightly toasted on an open flame and cut into small strands
• Sesame oil and sesame seeds when serving
• 50g fresh edamame
• Steamed rice
• Green oak lettuce
• Cherry tomato