Ingredients
1 bowl Cooked white rice
1 packet Anpanman hayashi rice
1 Nori seaweed
1 Egg
1 slice Cheese
Method
Sources
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dataset
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RecipeNLG
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Carbon steel wok for authentic wok hei and stir-frying
Three-tier stainless bento — Indian tiffin style, portable, durable
Seasonal cooking journal — beautiful, personal, ingredient-driven
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Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Adjustable stand — hold cookbook or tablet at eye level while cooking
Carbon steel wok for authentic wok hei and stir-frying
Three-tier stainless bento — Indian tiffin style, portable, durable
Seasonal cooking journal — beautiful, personal, ingredient-driven
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Make a template by tracing over a picture of a kyoryuger on to parchment paper. Mix the hayashi rice into the cooked rice. Wrap the rice in cling film and shape it into the shape of the template. Add some cuts with a knife to get a more defined shape. Make a thin omelette and use the template to cut out the outer part of the mouth. Use some mayonnaise to fix the omelette in place. Use the template to cut out the inner mouth from a sheet of nori seaweed and fix in place with mayonnaise. Do the same with the cheese slice for the tongue. Fix some eyes to the top of the head to finish. You can use cheddar cheese instead of an omelette if you like. If you make templates you can make all the different kyoryugers.