＜Ingredients＞

Wakadori Karaage 3 pieces

Sweet Corn 40 G
Rice 150 G
Japanese Mustard Spinach (Komatsuna) a bunch
Salt appropriate amounts
Pinch of pepper
A: Sweet cooking rice wine tbsp 1 ½
A: Sugar tbsp ½
A: Soy sauce tsp 1

＜Cooking Method＞

10 min
1. Put the rice into the bento lunch box.
2. Boil Japanese Mustard Spinach (Komatsuna) in hot water and cool it down, then squeeze it firmly and cut it into small pieces. Cook sweet corns and season it with salt and pepper.
3. Cook Wakadori Karaage as instructed on the package and cut into small pieces.
4. Put ingredients A in a frying pan and heat it to make a sauce until it starts to thicken, and then coat the Karaage with the sauce.
5. Put Japanese Mustard Spinach (Komatsuna), corns and Wakadori Karaage on the rice beautifully as the picture.