Bento Box - Tonkatsu Bento

Method7 steps · about 10 min

1. 1

   Step 1: Use cooked rice (1 cup), prepared snow-pea Goma-ae, potato salad and fully cooked Tonkatsu made beforehand. Pack the cup of warm cooked rice at one side of a clean two-tier bento box and let steam escape briefly. Sprinkle with the optional black sesame-and-salt mixture.

   Uses 1 cup ready-cooked rice · Black gomashio (black sesame seeds mixed with salt) to sprinkle on rice, optional

2. 2

   Step 2: Put all 50 g prepared, cooled snow-pea-shoot Goma-ae in a small food-safe liner beside the rice so its dressing stays separate.

   Uses The same packed rice compartment · 50 g prepared Goma-ae with snow pea shoots

3. 3

   Step 3: Put both washed tomato wedges (2) in the space beside the Goma-ae liner.

   Uses The same partly filled rice compartment · 2 washed tomato wedges

4. 4

   Step 4: Put all 50 g prepared, cooled Japanese Potato Salad at one end of the second compartment.

   Uses 50 g prepared Japanese Potato Salad without ham

5. 5

   Step 5: Put the washed, dried shredded cabbage beside the potato salad, leaving space for the pork cutlet.

   Uses The same partly filled second compartment · A handful of washed, dried shredded cabbage

6. 6

   Step 6: Cut the fully cooked, cooled pork Tonkatsu into strips about 2 cm wide. Pack all 100–150 g cutlet strips beside the cabbage.

   Uses The same partly filled second compartment · All 100–150 g ready-cooked pork Tonkatsu

7. 7

   Step 7: Put the tonkatsu sauce in a small sealed food-safe container. Pack it in a corner or carry it separately, then assemble the two compartments. Eat promptly, or refrigerate promptly and keep chilled with ice packs during transport until lunch.

   Uses The complete first compartment · The complete second compartment · Bulldog tonkatsu sauce for serving, as desired