Mix rice with mentsuyu noodle sauce, wrap in plastic wrap, and shape into chestnuts.

As for the burr chestnuts, thinly spread out rice. I use a slightly less amount that I used for the chestnuts.

Cover Step 2 in bonito flakes mixed with soy sauce. Omit Steps 2 and 3 if you are not making the burrs.

Dip the bottom half of Step 1 in toasted sesame. Place the sesame onto a plate, and press down from above.

Wrap it up again and let it blend.

Wrap Step 3 in 5.

Once you have come this far, pack it into the bento with the side dishes. If you have leftover bonito flakes, stick around the edges of the chestnuts and burrs with chopsticks.

Cut out 2 flower shapes from the cheese, and further cut with a knife as shown in the photo. Secure by sticking an uncooked spaghetti strand from the back.

Break the fried pasta into small bits and stick it in to make the burr, and stick on the facial features made with nori seaweed.

Cut out bits of carrot with a straw, stick it on with a piece of uncooked pasta to secure, and you're done!

Mr. Chestnut's very cute even without his burr-coat.