Description
A delicious and balanced meal featuring crispy pork cutlets, fluffy rice, and fresh veggies, perfect for lunch or meal prep.
Ingredients
For the Tonkatsu
- 1 pound pork loin or tenderloin, cut into ½-inch thick slices
- to taste Salt and pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs (Gives a crunchy texture)
- for frying as needed vegetable oil
For the Bento Box
- 2 cups cooked white rice
- 1 cup shredded cabbage
- to taste Pickled ginger, for garnish
- to taste Tonkatsu sauce, for serving
- optional sliced cucumbers, cherry tomatoes, or any other veggies you love
Instructions
Preparation
- Season the pork slices with salt and pepper on both sides.
- Set up a breading station: Put flour on one plate, beaten eggs in a bowl, and panko breadcrumbs on another plate.
- Dip each pork slice into the flour, coat evenly, and shake off excess.
- Dip into the eggs, letting excess drip off, then coat with panko breadcrumbs, pressing gently to adhere.
Cooking
- Heat about 1/2 inch of vegetable oil in a large frying pan over medium heat.
- Carefully add the breaded pork slices to the hot oil, frying in batches if necessary.
- Fry for about 3-4 minutes on each side until golden brown and cooked through (145°F internal temperature).
- Remove the pork and place on paper towels to drain excess oil.
Assembly
- Prepare rice according to package instructions.
- Layer rice in the bento box, add shredded cabbage, and place sliced tonkatsu on top.
- Sprinkle with pickled ginger, add extra veggies, and drizzle tonkatsu sauce over the pork.
Notes
For the best results, layer the ingredients nicely in your bento box. Keep leftover components separate to maintain crispiness when storing. Reheat the rice in the microwave and crisp the tonkatsu in a pan or toaster oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Lunch, Main Course, Meal Prep
- Cuisine: Asian, Japanese