Bento

Cut the chicken breast in half, season with salt and pepper on both sides. Grill the pieces of meat: first place them skin-side down for one and a half to two minutes — the skin should become crispy — then flip and grill for a couple more minutes.

Once the chicken is lightly browned and grill marks appear, send the breast to a preheated oven at maximum heat. Bake for eight to ten minutes.

Prepare tuna tartare: mix mayonnaise (can be homemade) with spicy garlic sauce (in a 10 to 1 ratio) and add very finely chopped tuna fillet. Season the tartare to taste and mix well.

Prepare rice. From one-day-old sushi rice (to make the rice crispy, it should not be fresh but slightly dried), form a small circle about one centimeter thick using a culinary ring. Fry the rice circle in boiling oil for two to three minutes.

Once the rice round becomes golden, remove it from the boiling oil and place it on a napkin to absorb excess oil. Top the fried rice with tuna tartare, garnished with diced avocado, sliced onion, and a couple of thin rings of chili pepper.

Cut the carrot into strips. Prepare the batter: mix a large handful of tempura flour with an egg and add cold water to taste - the batter should be liquid but quite thick and sticky. Coat the vegetables in the remaining tempura flour and dip them in the batter.

With a sharp motion — to shake off excess batter — throw the vegetables into the boiling oil. If necessary, to create an even crust, you can pour batter over the vegetables already floating in the oil. After three to four minutes, remove them with a slotted spoon and place them on a paper towel.

Place everything in the bento box: tempura, donburi with chicken (lay sliced chicken breast on cooked rice), rice round with tuna tartare on a lettuce leaf. Garnish all parts of the bento with chopped green onions.