Following the carrot flower tutorial in my previous post, this is the bento where I used them!
I also wanted to give some more tips on how I made this bento, and how I used egg sheets for the hair details. Below are some photo’s of the stages whilst packing (apologies for the shadows, it’s difficult to make good photo’s at the moment because I don’t have enough natural light in the kitchen plus I am using my phone).
The egg sheet details have been cut out using food cutters (once again, you can buy these at the bento shops mentioned on the page where to buy Bento products). I’m always trying to think “out of the box”, for example using the tip of the butterfly cutter to cut out little hair details, or the small cloud cutter to add detail. Food cutters can be used to create a variation of shapes by combining different cutters, or by using just a part of the cutter. I also used a straw to cut out the little red “cheeks”.
You can attach the egg sheets to the onigiri with some uncooked very thin noodle or spaghetti (see photo with the red egg sheet / hair decoration). The moisture in the rice will “cook” the noodle/spaghetti so it’s edible by the time you eat it. The other face details were made using nori (and nori punchers).
As with the carrot flower tutorial, I will include a link back to this post once I have created a new page about Dosirak/Bento packing and decorating tips….
See the photo’s below for more details (I added a short caption as explanation, this should be visible when you “hoover” above the photo) .