![](https://japanupmagazine.com/wp-content/uploads/2022/03/IMG_9755-1024x781.jpg)
Ingredients
- 30g Beef Soboro*
- 30g Scrambled Egg (About 1-2 eggs. Cook with a pinch of salt and sugar)
- 30g Blanched Spinach (drain well and sprinkle a little soy sauce)
Decorative pieces (radish, carrot, cucumber, a slice of cheese, a piece of seaweed)
Beef Soboro
- 150 g Ground Beef
- 1 tbsp. Soy Sauce
- 1 tbsp. Sugar
- 1 tbsp. Mirin
- 1 tbsp. Sake
- ½ tsp. Grated Ginger
・Heat a non-stick pan and cook beef, breaking it up into small pieces.
・Add all the seasonings and cook until most of the liquid is gone.
![](https://japanupmagazine.com/wp-content/uploads/2022/03/130step1-1024x626.jpg)
1. Prepare soboro, scrambled egg and blanched spinach.
![](https://japanupmagazine.com/wp-content/uploads/2022/03/130step2-1024x658.jpg)
2. Place 50g of rice in each cup.
![](https://japanupmagazine.com/wp-content/uploads/2022/03/130step3.jpg)
3. Put about 30g of the toppings in each cup.
![](https://japanupmagazine.com/wp-content/uploads/2022/03/130step4.jpg)
4. Prepare face parts by cutting and slicing vegetables and cheese.
Mayumi Johnston
Author of Japanese character bento blog, “Spice Up Your Life With a Taste of Japan” funbentobox.com. She has taught character bento classes at Whole Foods Market and Tokyo Central.
@funbentobox
![](https://japanupmagazine.com/wp-content/uploads/2022/02/mayumi.jpg)