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Before you jump to Rilakkuma Tri-Color Charaben recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
Healthy eating is today a lot more popular than before and rightfully so. The overall economy is impacted by the number of people who are dealing with health problems such as high blood pressure, which is directly linked to poor eating habits. While we’re incessantly being encouraged to follow healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not beneficial for us. Most people typically believe that healthy diets require a lot of work and will significantly alter the way they live and eat. In reality, however, just making a couple of modest changes can positively impact everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re at the grocery since you most probably purchase many food items out of habit. For example, if you have a bowl of cereal for breakfast, do you ever look to see what the sugar and salt content is before buying? A good healthy alternative can be porridge oats which have been shown to be good for your heart and can give you good sustainable energy daily. By putting in fresh fruit, you can improve the flavor and, before you know it, you will have made a positive change to your diet.
Obviously, it’s not difficult to start integrating healthy eating into your life.
We hope you got benefit from reading it, now let’s go back to rilakkuma tri-color charaben recipe. To make rilakkuma tri-color charaben you only need 5 ingredients and 4 steps. Here is how you achieve it.
The ingredients needed to cook Rilakkuma Tri-Color Charaben:
- Prepare 1 enough for your bento box Plain cooked white rice
- Take 1 Soboro or bonito flakes
- You need 1 Egg for the usuyaki tamago
- Use 1 dash Katakuriko slurry
- Provide 1 dash Nori seaweed, ham, sliced cheese, boiled carrots
Instructions to make Rilakkuma Tri-Color Charaben:
- Beat the eggs and mix in a small amount of katakuriko dissolved in water. Fry an usuyaki tamago (or make scrambled eggs).
- Pack the cooled rice into the bento box. Sprinkle some salmon flakes if you like. Top 1/3 of the rice with the usuyaki tamago.
- Cut the cooked usuyaki tamago to fit into the bento box. Put some plastic wrap on top of the portion of the rice that you will cover with soboro. Press through the wrap to make this portion sit lower than the other two portions of rice. Top with soboro.
- Use the nori seaweed, ham, and carrot to make the parts for the faces. Assemble the parts to create the faces. In the summertime, lightly cook the ham before placing it on the rice.
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