here is Tatsu’s Bento recipe to cook at home!

The way of the apron is a seinen manga written and illustrated by Kōsuke Oono. Its anime adaptation is available on Netflix, which has just added season 2 to its catalog. It instills terror in the toughest cops and most brutal criminals, before walking away from cars. Equipped with her apron, Tatsu traded his saber for a kitchen knife and became a housewife. Her bento recipe has made many Internet users’ mouths water, some of whom have tried to make it again in their own kitchens. Will you be able to face the challenge of making this dish yourself? Here is @lerizjaune’s Bento recipe to cook at home.

The way of the apron (Netflix): Here’s Tatsu’s famous Bento recipe

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● List of ingredients for bento:

200 g cooked japonica (sushi) rice

A sheet of nori

A “skillful” sausage.

A few lettuce leaves

For the tamago:

2 eggs

2 tablespoons of dashi

A teaspoon of sugar

A pinch of salt

For the tsukune:

180 g of minced chicken

A shallot

A 1cm piece of ginger

A spoon of sugar

A spoonful of potato starch

2 tablespoons light soy sauce

A spoonful of sake

2 tablespoons of myrin

Salt and pepper

For the raw vegetable pickles:

A carrot

A large green pepper

2 tablespoons rice vinegar (or white)

A teaspoon of sugar


Product link:

– Light soy sauce

– Sake


– Rice vinegar


● Preparation of the recipe:

1. In the nori sheet, cut 6 rounds 6 mm in diameter, 2 ovals 12 mm long and 6 mm wide, then cut into 2 and 6 sticks 10 mm long and 2 mm wide.

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2. Prepare the pickles: cut the chilli in 2 lengthwise, remove the seeds and cut it with a width of 5mm, cut the carrot into 6cm long sticks, put these 2 items in a bowl, add salt, sugar and rice (or white vinegar. Mix well and set aside.

3. For the tamago: Break the eggs into a bowl, add the dashi, sugar and salt, beat well. Pour 1/4 of the quantity into a lightly oiled frying pan, distribute the omelette well, then fold it on each side to have a length of about 10 cm, then fold it over on itself to obtain a 2 cm wide sausage. Then pour the 2nd quarter and do as before: fold the 2 sides then roll up with the sausage, repeat the operation for the remaining 2 quarters. Once finished, wrap the tamago in a maki mat then cut it into 4 equal parts.

4. Cut the sausage into 2 equal parts then cut them into 4 halfway up. Brown it in a pan greased with oil.

5. For the tsukune: In a salad bowl, combine the minced chicken, minced shallot, grated ginger, salt, pepper, soy sauce and starch. Mix well then form 4 meatballs then put them to brown for 4 minutes and remove them. In the same pan, add the sake, mirin, soy sauce and sugar. After boiling, reduce the heat to low, lay out the meatballs, cover and simmer for 4-5 minutes, turning the meatballs regularly.

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6. To make the bear heads, prepare 2 rice balls of 5 cm in diameter and 6 of 1 cm in diameter. Slightly flatten the balls so they sit flat, for the eyes place the 6 mm nori rounds on the large balls, the 4 nori halves on 4 small balls, form an inverted Y with the chopsticks on the last 2 balls as well as the last 2 small dots for the sprint.

7. Line the bento with the salad leaves, then add all the ingredients.

And to follow the recipe step by step, here is the video link:

You can also start preparing other Tatsu recipes, such as Korokke Cheese Croquettes, Tuna Burger Steak, or Gokushufudo Hambagu Steak. To you Chefs!

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