Tonkatsu Bento
It‘s easy to pack a delicious Tonkatsu Bento lunch at home with a crispy pork cutlet leftover from last night‘s dinner. In this guide, I‘ll show you how to add steamed rice, salad, and fresh vegetables for a yummy Japanese lunch box to go. You‘ll want to finish every bite!
Foto: Just One Cookbook
Ingredients
- cooked Japanese short-grain rice ((enough to fill half of your bento box))
- tonkatsu
- tonkatsu sauce
- cherry tomatoes
- lettuce
- red radish
- broccoli
- salad dressing
Steps
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Before You Start: For the steamed rice, please note that ¾ cup (150 g, 1 rice cooker cup) of uncooked Japanese short-grain rice yields 2¼ US cups (330 g) of cooked white rice. See how to cook short-grain rice with a rice cooker, pot over the stove, Instant Pot, or donabe.
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Fill up half of the bento box with cooked Japanese short-grain rice. Let it cool so that the hot/warm rice will not warm up the other cool food.
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Meanwhile, take out your leftover tonkatsu from the refrigerator and bake it for a few minutes in a toaster oven until it‘s warm.
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Place the tonkatsu on top of the cooling rice and drizzle tonkatsu sauce on top (or put it in a separate sauce container).
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Wash the cherry tomatoes, lettuce, and red radish and pat dry. Cut if necessary. Place nicely in the bento box along with some blanched broccoli.
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Pour salad dressing in a sauce container (I bought at a local Daiso, a Japanese dollar shop).
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Let the contents cool down completely before closing the bento box.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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