Mild Japanese-Inspired Turkey Bento Boxes

Bring 4 cups of water to a boil in a medium pot. Add 1 tsp salt to the water. While waiting, prepare an ice bath by filling a medium bowl with cold water and 1 cup of ice.

Add 10 oz frozen edamame pods to the boiling water and cook for 5 minutes until tender.

Immediately drain the edamame pods and plunge them into the prepared ice bath for 2 minutes to stop the cooking process and lock in their bright green color. Drain well and pat dry with a clean paper towel.

Wash 1 medium cucumber and slice it into 1/4-inch rounds.

In a small bowl, whisk together 5 tbsp mayonnaise, 2.5 tsp soy sauce, and 1/2 tsp sesame oil until smooth to create the dipping sauce. Divide the sauce evenly into 5 small leak-proof containers.

Take 15 oz sliced turkey breast deli meat and roll each slice tightly into a cylinder shape.

Assemble the 5 bento boxes: Place equal portions of the rolled turkey breast (3 oz), cooked edamame pods (2 oz), sliced cucumber rounds, and 1 oz rice crackers into the separate compartments of each box. Nest one container of the soy-mayo dip inside each box, close tightly, and refrigerate until ready to transport.