Winnie the Pooh Bento

To make the egg crepe:

1. In a small bowl, beat together the egg, sugar, cornstarch, sake, and salt with a fork (not a whisk to avoid excess air).  
2. Pour the mixture through a fine-mesh strainer. Place a small, non-stick (I use my well-seasoned cast iron) pan over low heat and lightly grease with a thin layer of oil.
3. Once heated, add the strained egg mixture and lightly swirl the pan to create an even, thin layer. Cook just until set, then flip and cook the other side for another minute. Transfer to a plate.

To assemble:

1. Place a divider in the bento and fill half with the freshly steamed rice. 
2. Cut the egg crepe to fit over the rice in the bento with one full ear to the right and half to fit against the left side of the box in the shape of the top part of Winnie the Pooh's head.
3. Use a punch or hand-cut the eyes, nose, and eyebrows from the nori and arrange over the egg crepe, dotting the crepe lightly with a little water to help them stick if needed.
4. Arrange the grapes and broccoli in the other half of the bento. 
5. Punch out flowers or favorite shapes from the slice of cheese and arrange over the grapes (or other fruit) and broccoli.
6. If desired, cut out a wavy edge to from the cheese and wrap around the end piece of a hot dog to form a "hunny pot." Top with a flower pick.
7. Cut or punch out two teardrop-shaped pieces from the ham to make Piglet's ears, followed by a larger oval shape for the head. Cut out two smaller half-circles for the hands. 
8. Arrange the oval head, teardrop ears and half circle hands over the grapes and broccoli to make the Piglet. Punch out a small oval from the nori for the nose and use two black sesame seeds for the eyes. Cut out any additional ham into flowers or desired shape to arrange around the rest of the box. 
9. Pack the Winnie the Pooh Bento, with an ice pack if needed, and serve within a couple of hours.