Directions

To Cook

1. Thinly slice cabbage and cut carrots into thin matchsticks. Place cabbage and carrots in a bowl.
2. Combine Obento Rice Wine Vinegar, sugar and water in a pot and mix over low heat until sugar is all dissolved. Allow to cool, then pour mixture over cabbage and carrots to pickle them. Mix well and set aside.
3. Remove meat from roast chicken and shred.
4. Slice baguettes in half lengthwise without cutting through. Remove centre (soft insides).
5. Thinly spread Kewpie Mayonnaise on the bottom half of the baguette. Then spread pickled vegetables (drained well) over mayonnaise. Layer chicken and then sprouts on top. Drizzle Kewpie sesame seasoning over (start with less and add more to taste).
6. Close baguette and serve the Banh Mi on a plate.