STEP 1: fill one half of the bento box with rice.
And use shiso leaf and haran (large green leaf) for dividing the rice and the other food
STEP 2: Pack main dishes into the empty part of the bento box.
In this case, I put the scrambled eggs and shredded cabbage into the clear bento box and place them in the box. And then serve sweet chilli prawns stir fly over them
STEP 3: Pack vegetable side dishes and pickles into the remaining space.
I fill the space with simmered green sprout, simmered burdock and pickles.
STEP 4: Add any garnishes to finish up the bento box beautifully.
I sprinkled chopped green scallion over the prawn dish, hijiki seasoning over the rice. And then place umeboshi on the rice.