After steaming sliced carrots using my Le Creuset steamer, this is what I do:
I usually freeze these nicely shaped carrot slices in a container and use a piece or two in LO’s bento box from time to time. It not only gives bright colour in her packed lunch but of course additional nutrition (carrots are full in carotene and vitamin A).
This is the tori-soboro (chicken crumble) variation; with tofu, spinach and chopped carrots
It may seem a little troublesome at first, but I assure you this will actually make your life easier especially for your bento making. It will give more versatility to your recipes also.
Great purchase for a few hundred yen!