The Ultimate Lazy Bento
I grabbed this onigiri at Kotobukiya to make this bento, and while they are not the best the day after, my schedule hasn’t allowed me much time for bento making in the past week. Normally, I would have liked to have made my own onigiri and freeze them. This would allow me to place it frozen into my bento and it would work to keep things nice and cool until lunchtime. Otherwise, the asparagus is leftover from dinner and the strawberries where on sale at Shaws. As for the egg, that is simply baked in a foil cup in my toaster oven. I added some pepper, a parley leaf to look pretty, and a splash of tobasco.