The start of the new school year in early April is fast approaching. For some parents, this means getting back to the ritual of bento-making.

If you have small children and are making bento for the first time, here are some tips to get you started.

First, don¡¯t be intimidated by the highly decorated lunches you see online. Unless you¡¯re dedicated to waking up very early to make an elaborate bento, these versions just aren¡¯t practical.

Your main goal should be preparing a bento that your child can eat and enjoy. Aim for a three-part bento: a carbohydrate, a protein and a vegetable.

The size of the bento box is important. When packing a lunch centered around rice, small containers around 300 milliliters work for first-year kindergartners, while boxes up to 450 mls are suitable for third-year students. Children feel a sense of accomplishment and receive praise from their teachers when they finish their bentos, so make sure not to pack them too much food.

Using aluminum or silicon bento cups also makes it easier to keep each item separate in the box, which is important if your child is picky about food mixing in the container.

Bento boxes are usually made of plastic or anodized aluminum, with their lids held in place either by an elastic band or a snap-on flap. The latter prevents spillages better, but be careful not to pack any food that contains a lot of liquid.

Serves 1

Prep time: 10 minutes

Cook time: 8 minutes

Ingredients:

Rice with seasoning

Bite-size chicken teriyaki

Baked broccoli with cheese

Directions:

1.?Fill half the bento box lightly with rice. Sprinkle the furikake over the top. Leave to cool while you prepare the rest of the bento.

2.?Remove any sinew from the chicken tenders. Cut them into bite-size pieces.

3.?Season the meat with salt and a little pepper. Sprinkle it with sake and coat with the starch.

4. Combine the mirin, mayonnaise and soy sauce, then set aside.

5.?Heat up the oil in a small frying pan over medium heat. Add the chicken and pan-fry for two to three?minutes on each side until cooked through. Add?the combined sauce and coat the chicken pieces in it.

6.?Cut the broccoli into bite-size pieces. With a flower-shaped vegetable cutter (or any other mold shape available at your nearest ?100 shop), punch out the carrot flowers.

?7.?Bring a small amount of water to a boil and add a pinch of salt. Boil the broccoli and carrot until they are crisp-tender (around three to four minutes).

?8.?Drain the broccoli and mix in the mayonnaise. Put the broccoli in a silicone or aluminum cup and top with the cheese. Bake in a...