BENTO BOX – Pork Shōgayaki (Ginger Pork)

Method5 steps · about 10 min

1. 1

   Step 1: Use fully cooked Ginger Pork with its sauce, prepared lotus-root-and-spinach salad and a ready hard-boiled egg. Pack the cup of warm cooked rice (1 cup) in the largest section of a clean bento box, leaving room for the pork on top. Let steam escape briefly before adding cooled toppings.

   Uses 1 cup ready-cooked rice

2. 2

   Step 2: Cut the ready-cooked Ginger Pork into large bite-sized pieces. Lay all the pork over the rice and spoon its accompanying cooked sauce over the pieces.

   Uses The same box and all rice · 100 g ready-cooked Pork Shōgayaki (Ginger Pork), with its accompanying cooked sauce

3. 3

   Step 3: Put all 50 g prepared, cooled lotus-root-and-spinach salad in an empty compartment or a small food-safe liner.

   Uses The same partly filled box · 50 g prepared Lotus Root and Spinach Salad with sesame dressing

4. 4

   Step 4: Spread the half-cup washed, dried shredded lettuce in the other compartment. Cut the peeled, cooled hard-boiled egg in half and put both halves on the lettuce cut-side up. Sprinkle the optional pinch of gomashio over the yolks.

   Uses The same partly filled box · ½ cup washed, dried shredded lettuce · 1 ready hard-boiled egg, peeled · 1 pinch gomashio (black sesame seeds mixed with salt), optional

5. 5

   Step 5: Put both washed baby tomatoes (2) beside the Ginger Pork. Eat promptly, or refrigerate promptly and keep chilled with ice packs during transport until lunch.

   Uses The same assembled bento · 2 baby tomatoes, washed