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Ingredients
120 gr Japanese rice
80 gr salmon teriyaki
100 gr chicken nimono
40 gr kakeage/bakwan
25 gr Japanese pickle
15 gr tamagoyaki
150 ml miso soup
METHOD
While the rice is still hot or warm, place the rice in the bento box and let it cool.
Put the salmon teriyaki in one of the spaces in the bento box.
Place the chicken nimono in a separate space in the bento box.
Place the Japanese pickle in the center of the box.
Place the kakeage/bakwan in a separate space in the bento box.
Put the tamagoyaki in the bento box.
Serve the Bento box with the Miso soup.
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