Recipe of Any-night-of-the-week Charaben Stick Ham on Rice Dokin-chan

Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, charaben stick ham on rice dokin-chan. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Charaben Stick Ham on Rice Dokin-chan is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Charaben Stick Ham on Rice Dokin-chan is something that I’ve loved my entire life. They’re fine and they look wonderful.

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.

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

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

1. Take 1/2 slice Ham
2. Prepare 1/2 slice Cheese
3. Take 1 dash Nori seaweed
4. Get 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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