Serves 4 | Prep and cooking time: 1 hr 30 mins | Difficulty: medium | Cannot be frozen
Ingredients
4 large eggs
8 small eggs
1 tbsp distilled vinegar
1 tbsp salt
4 tbsp ground turmeric
165g sushi rice, rinsed in several changes of water
4 tbsp rice wine vinegar
2 large carrots, peeled
1 small handful currants
Runny honey
1 rosemary sprig, leaves picked
Flower-shaped candies
1 nori sheet, finely chopped
1 pinch sesame seeds
1 pinch chilli flakes, seeds only
Method
1. Cook the large eggs in a large pan of boiling water for 11 minutes. Drain and refresh in iced water.
2. Cook the small eggs in a large pan of boiling water for 8 minutes. Drain and refresh in iced water.
3. Combine 1l water with the vinegar and salt in a large pan. Bring to the boil over a moderate heat and stir in the ground turmeric. Whisk well to dissolve and simmer for 3 minutes. Remove and leave to cool.
4. Place the drained sushi rice in a pan with 360ml water. Bring to the boil over a moderate heat, then cover and simmer over a low heat for 15-20 minutes until the rice has absorbed the water. Remove and set aside to cool, still covered.
5. Peel the boiled eggs and drop into the turmeric water solution. Leave to soak for 15-20 minutes until pale yellow in colour.
6. Fluff the cooked sushi rice with a fork. Spread out over a large tray and leave to cool.
7. Sprinkle the rice with rice wine vinegar and divide between four bento boxes.
8. Cut the carrot into thin slices, then shape into hand, feet and plume shapes for the chicken eggs using a sharp paring knife. Press them into the eggs and arrange the small eggs on the rice.
9. Cut some of the currants into smaller pieces to be used as eyes for the small eggs; secure to the eggs using a little dab of honey. Secure currants to the large eggs in the same fashion. Press rosemary leaves into the eggs to act as beaks.
10. Set the large eggs to the side in separate boxes, alongside the flower-shaped candies. Garnish the rice with chopped nori, sesame seeds, and chilli flake seeds before serving.
