食譜

Decorative Bento

Servings: 1
Cooking Time: 1 hour
材料

• 65g Kinmemai Better Brown Rice™ Rice
• 100g water
• ½ tbsp tomato sauce
• 2 sheets of seaweed
• 2 lettuce leaves
• Rice crackers
• 1 apple
• 3 pieces dumplings
• Tri-color capsicums (seeds removed, cut into strips)
• 1 tbsp light soy sauce
• 2 tsp oil

Egg sheets:

• 3 eggs (beaten)
• 2 tsp cornstarch
• 2 tsp water
• 1 tsp oil

烹調方法

1. 1. Cook 65g Kinmemai Better Brown™ Rice with 100g water in rice cooker.
   2. Mix cornstarch and water together, 2 tbsp each.
   3. Add mixture to beaten eggs and whisk to combine. Strain the egg mixture.
   4. Lightly oil and heat a tamagoyaki pan. Pour a thin layer of egg mixture into the pan.
   5. Cook on low heat until egg sheet set.
   6. Repeat to make 3 egg sheets. Set aside.
   7. Cook dumplings in boiling water. Set aside and drizzle with some oil to prevent them from sticking together.
   8. Stir fry tri-color capsicums strips with a little oil in a pan. Season with 1 tbsp light soy sauce. Set aside once cooked.
   9. Transfer cooked brown rice into a mixing bowl. Mix in ½ tbsp tomato sauce.
   10. Shape a portion of brown rice into an oval rice ball with cling wrap for the body.
   11. Lay an egg sheet over cling wrap. Place rice ball in the centre and wrap egg sheet around it. Wrap with cling wrap to shape and set aside for 5 minutes.
   12. Shape the rest of brown rice into a round rice ball with cling wrap for the head.
   13. Cut the hair from a sheet of seaweed. Wrap seaweed over rice ball with cling wrap.
   14. Add folded egg sheet to form the hood around the head. Wrap with cling wrap to shape and set aside for 5 minutes.
   15. Lay the base of the bento box with lettuce leaves.
   16. Unwrap and position the body rice ball.
   17. Add cooked capsicum strips and dumplings on the sides.
   18. Unwrap and position the head rice ball.
   19. Cut half circles from the egg sheets for the raincoat collar. Apply mayonnaise on one side and place on raincoat. Add rice crackers for the raincoat buttons.