Step-by-Step Guide to Make Perfect Double Ham Ribbons For Charaben (Decorative Bentos)

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The ingredients needed to make Double Ham Ribbons For Charaben (Decorative Bentos):

1. Prepare 2 slice Ham
2. Take 1 dash Parsley (optional)
3. Get 1 Toothpick or pick
4. Make ready 1 cup or a spice bottle lid etc. to use as a cutter

Instructions to make Double Ham Ribbons For Charaben (Decorative Bentos):

1. Have the ham at room temperature.
2. Cut the ham out. Press into the ham while twisting your cutter back and forth. (I used a 6 cm diameter cup here.) The lid of my chicken stock granule jar was 5.5 cm in diameter.
3. If you can't cut the ham out neatly in Step 2, go around your cutter with a toothpick.
4. Cut out the piece of ribbon that will go around the middle as shown in the photo.
5. Pinch the circle of ham from Step 2 in the middle as shown in the photo. (I secured it with a toothpick so that it's easy to see. Don't worry if the ham tears a bit.)
6. Wrap the piece from Step 4 around the middle of the bow, where the toothpick is. Secure with a decorative bento or cocktail pick of your choice, and it's done.
7. I sprinkled it with dried parsley here to make it more colorful!
8. Please also see- "Just 1 Slice Ham Ribbon (Decorative Bento)"!
9. I flipped over the ribbon from Step 5 to make an onigiri (rice ball). (I secured the ribbon on the rice ball with a long piece of thin pasta.)
10. Here's a question from COOKPAD user, Butasan Team, "If you are going to cook the ham, should you make the ribbon before or after cooking it?" So I tested it out!
11. If you cook the ham before making it into a ribbon: It looks a bit stiff, but I could form it into a ribbon! The entire slice of ham cooked evenly.
12. If you form the ribbon before cooking it: only a portion of the ham's surface will cook . If you use this method be sure to secure the ribbon with a toothpick!
13. I put the two versions side by side so you can see the difference. Left (1 ribbon) - cooked first; right (2 ribbons) - cooked after forming.
14. In Step 12, if you cook the ham before forming the ribbon, cool it down a bit before handling it. Just for reference.

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