Recipe of Perfect Charaben Stick Ham on Rice Dokin-chan

Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, charaben stick ham on rice dokin-chan. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

See more ideas about Food, Bento recipes and Ethnic recipes. Bento Beginner tip - how to color rice ball (onigiri) Kawaii bento book. I don't have the book, so I'm not sure what Cute little girl dressed as Korilakkuma onigiri bento (using rice, nori, and ham). Dokin-chan (ドキンちゃん) is a major character in the Anpanman series.

Charaben Stick Ham on Rice Dokin-chan is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Charaben Stick Ham on Rice Dokin-chan is something which I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook charaben stick ham on rice dokin-chan using 4 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Charaben Stick Ham on Rice Dokin-chan:

1. Prepare 1/2 slice Ham
2. Prepare 1/2 slice Cheese
3. Prepare 1 dash Nori seaweed
4. Make ready 1 dash Imitation crab meat stick (or carrot, ketchup, etc.)

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Instructions to make Charaben Stick Ham on Rice Dokin-chan:

1. Cut the ham in half. Cut out the antenna and the outline of her face with scissors.
2. Place the ham on the cheese. Cut out the shape using a bamboo skewer.
3. Use nori seaweed for the eyes and eyelashes, and cut-outs of imitation crab meat for the cheeks.
4. Place the facial features on the cheese, and put your Dokin-chan on the rice.
5. You can make this without the cheese as well.

A tourist gives her a rectangle cat food. Alex-cun tries to open Dokin-chan candy. At MyAnimeList, you can find out about their voice actors, animeography, pictures and much more! This is my favourite ham bone recipe - slow cooked until the rice breaks down, the meat is falling off the bone, and the broth is beautifully flavoured. In China and Hong Kong, Congee is typically served for breakfast with big, puffy deep fried bread sticks for dunking, but I usually have it for dinner (no.

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