Bento Box – Shumai Bento
The main dish of today’s bento is Shumai but my Shumai Bento is a colourful bento - the rice is covered with Japanese scrambled eggs and green peas, and decorated with the flower-shaped carrots. The pickled red cabbage adds an extra colour to the already colourful bento!Because bento is usually made mostly from left-over dishes or make-ahead dishes, the time indicated in this recipe only shows the time to pack the bento box.
- Prep time
- 15 min
- Cook time
- 11 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup cooked rice ((note 1))
- 5 pieces Shumai ((note 2))
- ½ portion Iri Tamago from Sanshoku Bento recipe
- ½ portion Peas from Sanshoku Bento recipe
- 3 round slices of carrot cut into flower shape ((3mm (⅛") thickness, Note 3))
- 2 tbsp Sweet and Sour Pickled Red Cabbage
- 1 okazu cup
Instructions
- 1
Fill about half of the bento box with the rice, allowing for 1cm / ⅜” margin at the top (see the first photo in this post).
- 2
Place Shumai pieces next to the rice, filling most of the remaining space of the bento box.
- 3
Put Pickled Red Cabbage in the okazu cup and place it next to the shumai.
- 4
Cover half of the rice with Iri Tamago and the rest with Peas.
- 5
Place the flower-shaped carrots over the line between the egg and the peas.