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1
Make the salmon and umeboshi onigiri.
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2
Mix each ingredient in plain rice and form into cylindrical rice balls.
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3
Optionally, wrap with nori seaweed or shiso leaves.
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4
I open holes in the nori seaweed with this gadget so that it's easier for my toddler to eat.
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5
Make the chicken karaage: Cut the chicken thigh into bite sized pieces.
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6
Put it in a plastic bag with soy sauce, grated garlic, grated ginger, sesame oil and shiro-dashi (light soy sauce with dashi stock) and massage the seasonings into the meat.
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7
Push the air out of the bag and close it up.
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8
Leave for at least 5 minutes.
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9
Add bread and cake flours plus katakuriko to the bag, coat the chicken with the flours and deep fry it.
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10
Make the potato-shrimp stir fry: Peel the potatoes, cut into bite sized pieces and put into a bowl of water.
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11
De-vein the shrimp and cut into bite sized pieces.
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12
Stir fry some garlic in a generous amount of oil in a frying pan.
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13
Stir fry the potatoes, maitake mushrooms and shrimp.
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14
Season with seasoned salt (e.g.
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15
Magic Salt).
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16
Make the fresh spring roll salad: Soak the fresh spring roll wrapper in water.
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17
Combine lettuce, crab stick and thin green onions with mayonnaise, and rolll it up tightly in the wrapper.
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18
Cut the roll into 4 pieces.
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19
Make the kabocha squash salad: Microwave the frozen kabocha squash pieces.
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20
Peel and mash.
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21
Mix with clotted cream or cream cheese, and season with salt.
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22
Make the honey-marinated tomatoes: Peel the cherry tomatoes by putting them in boiling water for a few seconds.
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23
Put the peeled tomatoes in a plastic bag and drizzle in some honey.
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24
Push the air out of the bag and seal it closed.
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25
Leave for at least 15 minutes, drain and check the flavor.
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26
If it's not sweet enough add more honey, and seal the bag again to store.
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27
Cook the sausages and hard boiled eggs in the usual way.
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28
Use lettuce and tomatoes to make the bento colorful and to divide up the components of the bento so that the flavors don't mix.
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29
Finished!
