Ingredients
50 g Chicken katsu
150g Eggplant
80g Kabocha pumpkin
2pcs Omayo pedas Sauce 10g
200g Rice
Spring onion
Tempura flour
Black sesame seed
Carrot (shredded)
How To Make
1. Slice eggplant and kabocha pumpkin into few slices, then coat it with tempura flour
2. Fry chicken katsu, eggplant, and kabocha pumpkin with oil
3. Arrange rice, fries, shredded carrot, and spring onion to the bento box
4. Sprinkle some black sesame seeds all-over the rice, then place Omayo Pedas Sauce 10g into one of the partition
5. Bento is ready to be served
Product Used
