1/2 carrot, peeled and cut into strips
5 asparaguses, old veins removed
1 boneless chicken thigh with skin
a little oil
1/4 onion, peeled and shredded
a pinch of salt
some black pepper
150g white sauce
1 Boil carrot and asparaguses awhile. Drain and leave to cool.
2 Cut off the thick part of the chicken thigh. Adjust its thickness and slice off the tendons. Sprinkle with salt and black pepper.
3 Place carrot and asparaguses on chicken before rolling them up. Tie meat roll with cotton thread to maintain its shape. Sprinkle salt and black pepper over meat rolls.
4 Heat oil in pan. Pan-fry meat roll till surface is coloured (not till cooked). Remove.
5 Add onion into the same pan to pan-fry till transparent. Add white sauce with some water to adjust the consistency. Put the meat roll back, cover with lid and simmer for 10 to 20 minutes. Remove the cotton thread, slice the meat roll and transfer to bento. Drizzle with the sauce.
1 bundle soba
some shredded nori
3 cherry tomatoes
1 Bring water to boil in pot. Cook soba. Remove to cool in ice water. Drain once completely cool.
2 Put soba into another bento and sprinkle with nori shreds. Decorate with cherry tomatoes.