Bento Box - Karaage Bento

Method5 steps · about 10 min

1. 1

   Step 1: Start with fully cooked Shimeji Gohan (1 cup), Chikuzenni, Spinach Ohitashi and Karaage Chicken prepared beforehand. Use a clean partitioned bento box. Pack the cup of cooked mushroom rice into the second-largest compartment while warm, then let steam escape briefly before adding the other cooled dishes.

   Uses 1 cup ready-cooked Shimeji Gohan (rice with shimeji mushrooms)

2. 2

   Step 2: Put all 60 g ready-cooked, cooled Chikuzenni (60 g) in the second-smallest compartment, arranging its different pieces so they are visible. In an unpartitioned box, use a small food liner to keep its sauce away from the other dishes.

   Uses The same box with its cup of packed rice · 60 g ready-cooked Chikuzenni (simmered chicken and vegetables)

3. 3

   Step 3: Put all 40 g prepared Spinach Ohitashi in the smallest compartment. If using soy sauce, pack a little in a tiny sealed food-safe container beside the spinach.

   Uses The same partly filled box · 40 g prepared Spinach Ohitashi Salad, with bonito topping · Soy sauce for optional spinach seasoning, as desired

4. 4

   Step 4: Line the largest compartment with the washed, dried shredded lettuce. Put the four to five ready-cooked, cooled Karaage Chicken pieces on the lettuce.

   Uses The same partly filled box · A handful of washed shredded lettuce · All four-to-five fully cooked Karaage pieces

5. 5

   Step 5: Wash the mandarin and put its quarter in a corner beside the lettuce. Wash and dry the optional parsley sprig and place it on the chicken. Eat promptly, or refrigerate the bento promptly and keep it chilled with ice packs during transport until lunch.

   Uses The same assembled box · ¼ of a mandarin · 1 sprig parsley, optional