Double Ham Ribbons For Charaben (Decorative Bentos)

Name: Double Ham Ribbons For Charaben (Decorative Bentos)
Yield: 1 serving
Cuisine: American
Ingredients: 2 slice Ham; 1 dash Parsley (optional); 1 Toothpick or pick; 1 cup or a spice bottle lid etc. to use as a cutter

cookpad.japan @cookpad_jp

This is the second in my series of ham ribbon recipes, following"Just 1 Slice Ham Ribbon (Decorative Bento)".
I pondered the question of how to make a cuter ham ribbon, and this is the result.
I made 3 ribbons at first, but they were too big, so I made 2 instead.

These are easier to make with big circles. I chop up the remaining ham and add it to omelettes and fried rice and so on. For 1 piece. Recipe by Yuring

cookpad.japan @cookpad_jp

These are easier to make with big circles. I chop up the remaining ham and add it to omelettes and fried rice and so on. For 1 piece. Recipe by Yuring

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Ingredients

1 serving

2 sliceHam
1 dashParsley (optional)
1Toothpick or pick
1 cupor a spice bottle lid etc. to use as a cutter

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Steps

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.