I found myself at the end of my work and run yesterday with time to make these bento carrot flowers. And I’m quite pleased with how they turned out!
They’re not the absolute prettiest, but I really enjoyed making them. I simply cut out an upside-down “V” shape around the carrot using my knife. The petals aren’t proportioned, but they will do. 🙂 Now I have a bunch of these carrot flowers chilling in the fridge – all ready for when I try to spruce up my bento.
Here’s the rest of the contents of my lunch:
- Steamed broccoli
- Rice sprinkled with corn kernels and red bell peppers
- Bean sprout and tofu stir-fry
- Tamagoyaki – with the carrot scraps from my carrot flowers (I’m against wasting food!)
I also tried making an egg flower – which is a thin omelette that you fold in half, cut along the fold, and roll so it looks like a flower. Mine didn’t turn out that like how it should be, but no matter, I’ll do better next time. 🙂