Wednesday, January 30, 2013

Shoyu Vinegar Chicken LunchBot Trio Bento

The shoyu chicken I grew up with includes just shoyu, sugar, ginger, and garlic. I recently added a new twist to the sauce when I found a recipe that used honey instead of sugar. That turned out to be a big hit. This time I decided to try the version I saw on David Lebovitz' site, which uses vinegar and shoyu together. Hmm. The caramelized shallots are supposed to add some sweetness to the mix. I thought it was nice, but I think the flavor is probably not as appealing to kids. Mine seemed to like it enough, but I think they prefer the other versions. Along with some chicken pieces in this LunchBot Trio: steamed Okinawan sweet potato flower shapes, red rice with furikake, carrots and pickles, melons and cara cara orange chunks.
Roast Chicken with Caramelized Shallots (from David Lebovitz)

Adapted from French Farmhouse Cookbook (Workman) by Susan Herrmann Loomis

I use a whole chicken cut into eight pieces; two legs, two thighs, and I cut each breast piece in half, crosswise, keeping the wings attached. You could also just use eight of your favorite chicken pieces.

3 tablespoons olive oil
3 tablespoons red wine vinegar
1 tablespoon soy sauce
4 large shallots, peeled and minced
sea salt and freshly ground black pepper
One whole chicken, cut into 8 pieces
one generous handful of coarsely chopped flat-leaf parsley

1. Preheat the oven to 425ºF (220ºC).

2. In a large baking dish, one which will hold all the chicken pieces in a single layer, mix the olive oil, vinegar, soy sauce, shallots, and some salt and pepper.

3. Toss the chicken in the mixture, so they’re completely coated with the shallots. Turn the chicken pieces so they are all skin side up.

4. Roast the chicken for about twenty minutes, until it starts to brown on top. Turn the pieces of chicken over. Scrape any juices and shallots over the chicken that may be clinging to the pan, and bake for another twenty minutes, or until the pieces of chicken are cooked through and the shallots are well-caramelized.

5. Remove from oven and toss in the chopped parsley, then serve.

Added to What's For Lunch.


  1. That sounds pretty vinegary. I think I'd prefer the honey one too and I'm a huge vinegar fan. But, in the bento it looks delicious! I love the color of the cara cara oranges, so pretty.

    1. Yeah, maybe you just have to be in the mood for something vinegary. I like balsamic vinegar chicken and red wine vinegar chicken that I've made using Maki's recipes. But this time I was kind of expecting the traditional shoyu chicken sweet flavor so I don't think I'll mess with it next time.
      Thanks :)

  2. I've been tempted to buy Lunchbot since I saw it on your blog but haven't purchased it yet. I love looking at all the bento possibilities on your site!

    1. Nami, Lunchbot might still be a bit oversized for your little one, but when his appetite increases for sure it's a good choice. I like the idea of storing food in stainless for them, too. And it kind of reminds me of the old-fashioned lunch boxes from the old days in Hawaii. Thanks !