Rilakkuma Tri-Color Charaben

• 1 enough for your bento box Plain cooked white rice
• 1 Soboro or bonito flakes
• 1 Egg for the usuyaki tamago
• 1 dash Katakuriko slurry
• 1 dash Nori seaweed, ham, sliced cheese, boiled carrots

1. Beat the eggs and mix in a small amount of katakuriko dissolved in water.
2. Fry an usuyaki tamago (or make scrambled eggs).
3. Pack the cooled rice into the bento box.
4. Sprinkle some salmon flakes if you like.
5. Top 1/3 of the rice with the usuyaki tamago.
6. Cut the cooked usuyaki tamago to fit into the bento box.
7. Put some plastic wrap on top of the portion of the rice that you will cover with soboro.
8. Press through the wrap to make this portion sit lower than the other two portions of rice.
9. Top with soboro.
10. Use the nori seaweed, ham, and carrot to make the parts for the faces.
11. Assemble the parts to create the faces.
12. In the summertime, lightly cook the ham before placing it on the rice.

white rice, bonito flakes, egg, slurry, ham

Taken from cookpad.com/us/recipes/144095-rilakkuma-tri-color-charaben (may not work)