Bento Box – Yakitori Bento

Method5 steps · about 10 min

1. 1

   Step 1: Use fully cooked Yakitori, prepared Gomoku-mame, a ready-pickled turnip and already-blanched broccoli. Pack the cup of warm cooked Shimeji Gohan (1 cup) in one section of a clean bento box, shaping the rice to fit. Let steam escape briefly before adding the cooled dishes.

   Uses 1 cup ready-cooked Shimeji Gohan (mushroom rice)

2. 2

   Step 2: Put all two to three tablespoons prepared Gomoku-mame in a small food-safe liner and place it in a corner of the rice compartment.

   Uses The same box and all cooked mushroom rice · All 2–3 tbsp prepared Gomoku-mame

3. 3

   Step 3: Place the prepared pickled chrysanthemum turnip (1) beside the soybean side, quartering it if needed to fit. Use a separate liner or partition to stop its vinegar liquid soaking into the rice.

   Uses The same partly filled box · 1 prepared Pickled Chrysanthemum Turnip

4. 4

   Step 4: Put all three already-blanched, drained broccoli florets (3) and both washed mini tomatoes (2) on one side of the other tier or compartment.

   Uses The filled first tier or compartment · 3 already-blanched broccoli florets, drained and cooled · 2 mini tomatoes, washed and dried

5. 5

   Step 5: Arrange all four ready-cooked chicken-thigh Yakitori skewers beside the broccoli and tomatoes, using skewers short enough to fit. Eat promptly, or refrigerate promptly and keep chilled with ice packs during transport until lunch.

   Uses The same nearly complete bento · 4 fully cooked chicken-thigh Yakitori skewers