tomorrow’s bread-free lunch is my take on soboro, mexican-style: a layer of spanish rice (cooked in my rice cooker with peas and corn), a layer of monterey jack cheese, and a layer of vegetarian ground beef sauteed with cumin. plus a bunch of fresh fruits and veggies — cuke, yellow and red vine tomatoes, steamed broccoli, pea pods, a big fat strawberry, and a few tangerine sections.
the star of this lunch is rilakkuma, cut with an exacto knife from two colors of egg sheet. i recently bought a package of onigiri cases with rilakkuma on them, and the package had two funny/cute rilakkuma designs: in one he is flying with cooking utensils in his hands (this is what i reproduced for my bento, without the utensils), and in another he is totally relaxing (per his name!), with one arm leisurely propping up his head.
just a reminder: the fabulous play bento set — consisting of adorable, hand-crafted fabric food items traditionally found in a bento box — is still up for grabs on ebay. the bento4japan charity auctions are winding down, but this item is like a grand finale!