Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, autumn bento with little mushrooms. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
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Autumn Bento with Little Mushrooms is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Autumn Bento with Little Mushrooms is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook autumn bento with little mushrooms using 4 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Bento with Little Mushrooms:
- Take 1 child rice bowl's worth Plain cooked rice
- Prepare 1 Ketchup
- Prepare 1 Nori seaweed
- Take 2 sliced rounds Boiled carrots
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Instructions to make Autumn Bento with Little Mushrooms:
- Combine ketchup with 2/3 of the rice. If the rice is slightly watery, heat on a frying pan or microwave to expel the water.
- Wrap the ketchup rice in plastic wrap to make the hat of the mushroom. In another sheet of plastic wrap, shape the stem with white rice.
- Combine the two rice portions in a bento box (when you pack them, don't let the ketchup rice touch the white rice at the bottom).
- Punch out carrot circles using a food punch. Make 5 circles per mushroom. Stick an uncooked broken spaghetti strand into the back of the carrot circles to secure and stick into the mushroom hat.
- Stick the facial features punched out of nori seaweed, and make flushed cheeks with ketchup using a toothpick.
- I changed the color and ingredients here.
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