by

✿Easter Bunny Bento✿

This bento box is perfect for Easter and for Spring!

Ingredients: Fills 1 bento box

Turmeric Bunny Rice:
☆ Short-grain rice
150g (3/4 cup)
☆ Turmeric
1/4 teaspoon
☆ Grated ginger
1 tablespoon
☆ Salt
a pinch
☆ Dried nori
1 sheet
☆ Kani kamaboko (imitation crab sticks)
2-3 sticks
☆ Black sesame seeds
as needed
☆ Lettuce leaves
1-2
Broccoli Garden:
★ Broccoli (small)
1
★ Carrot or sweet potato
1/2
★ Frozen edamame (soybeans)
3 or 4
★ Kamaboko (fish cake)
as needed
Karaage (Fried Chicken Thighs):
○ Boneless chicken thigh (cut into bite-size pieces and excess fat removed)
1
○ Egg, beaten
1
○ Katakuriko (potato starch)
1 1/2 tablespoons
○ Rice flour (or all-purpose flour)
1 tablespoon
○ Vegetable oil
as needed
● Salt
1/4 teaspoon
● Pepper
1/4 teaspoon
● Garlic, minced
1/2 tablespoon
● Grated ginger
1/2 tablespoon
● Sesame oil
1/2 tablespoon
● Sesame seeds
1/2 tablespoon
● Soy Sauce
1/2 tablespoon

Steps

1. To make the turmeric rice bunny: Wash the rice and add enough water as directed on your packet of rice. Add the turmeric, ginger and salt directly into the same pot, mix together and cook.
2. Once the rice is fully cooked, fluff it with a rice spatula. Divide the rice into two equal portions and wrap them in plastic wrap, shaping them into the head and body of the bunny while squeezing the rice firmly. fluff the rice with a rice spatula. Divide the rice into two equal portions and wrap them in plastic wrap, shaping them into the head and body of the bunny while squeezing the rice firmly.
3. Peel the red section from the imitation crab meat, and arrange on the bunny’s neck to make a bow shape.You may need to trim it a little bit.
4. Cut an ovular and a longer ovular shape out the nori to serve as the eye and the inside of the ear of the bunny. Stick them on the rice, and they should absorb some moisture from the rice and stay put. This works much better when the rice is warm. Place the sesame seeds on the bottom of the body to serve as the bunny’s toes.
5. To make the broccoli garden: Cut the florets off of the broccoli stem. Slice about three slices from the thickest part of the carrot, and cut out flower shapes from these slices using a small flower-shaped cookie cutter.
6. Remove the pink section of the kamaboko and cut flower shapes out that pink section just like with the carrot.
7. Boil the edamame (soybeans) according to the instructions on the packet, and add the carrots when there are 4 minutes left and the broccoli when there are 2 minutes left on the timer. Once finished boiling, drain the vegetables. Remove the beans from the pod by gently squeezing the sides of the pod, then skewer them onto little bento picks.
8. Place the vegetables in the bento box and arrange to look like a garden.
9. To make the karaage: Mix together the ingredients marked with ●, and then add the beaten egg to the mixture. Add this to the chicken and mix, then cover with plastic wrap and let marinate in the fridge for 30 minutes.
10. After the chicken has marinated, coat with the flour mixture. The flour will dissolve into the marinating liquid, and won’t make the chicken have a floury texture.
11. Heat vegetable oil in a pot over medium, and then add the chicken pieces one at a time. Cook until golden brown and cooked inside, about 15 minutes. When fully cooked, drain on a plate covered with paper towel. Then add to bento box.

Story Behind this Recipe

I love the Lindt Chocolate bunny, and wanted to turn it into a bento!