Tonkatsu Bento

Have you ever thought of making a tonkatsu bento but don’t know where to start? If so, this recipe is for you! In Japanese culture, it is said that bento transfers the good wishes of the preparer to the receiver through food. That is what makes bentos so special and customizable. If your love language is food, like me, then prepare this yourself or for your special someone!

Popular items in bento

This bento is filled with tonkatsu, tamagoyaki, chicken karaage, broccoli, and tomatoes. However, there are so many popular ingredients and combinations for bentos. There is usually a carb content such as white rice, onigiri, sushi (not raw), pasta, yakisoba, and/or sandwich. Protein content such as tonkatsu, teriyaki chicken, salmon, sausage, etc. Some side dishes include, but not limited to, potato salad, macaroni salad, sunomono salad. Fruits and veggies are usually added for color.

Popular carb:

• White rice
• Onigiri (rice balls)
• Inari sushi or california rolls (not raw fish)
• Pasta
• Yakisoba
• Sandwhich (egg salad sando, tuna sando, fruit sando)

Popular protiein:

• Tonkatsu
• Karaage
• Teriyaki chicken
• Salmon (Japanese salted salmon)
• Japanese hamburger steak
• Sausage
• Tamagoyaki

Popular sides:

• Potato salad
• Macaroni salad
• Sunomono salad
• Fruit and veggies

Toppings:

• Umeboshi (pickled plum)
• Furikake
• Goma shio (salted sesame seeds)

Tips on making the PERFECT Tonkatsu

Getting the crispy crust on the tonkatsu is dependent on the temperature of the oil. You want to make sure you heat the oil before frying the tonkatsu. I also fry one tonkatsu at a time so that the temperature doesn’t drop too much – this is important otherwise you will end up with soggy tonkatsu. The length of frying time depends on the thickness and size of the tonkatsu. I use medium heat and deep fry for about 2-3 minutes on both sides, making sure to get a nice golden brown crust but juicy and cooked inside. You can make bread crumbs at home, but I find that using store-bought panko gives more of the satisfying crunch that I crave!

Tips on making the PERFECT Tamagoyaki

Tamagoyaki might be the trickiest part of making this bento. You want to make sure you are using low heat since the sugar in the egg mixture will make it burn quickly. First, oil your pan (I use a paper towel to remove the excess oil). Pour a thin layer of the egg mixture into the pan, about 1cm thickness. Once that is halfway cooked, roll it over to one side of the pan. Shape it in a rectangular shape as best as you can because you will build off of this shape. Pour another layer of the egg mixture into the pan. Then, lift the cooked egg omelet so that the egg mixture can seep under it. Once that is half cooked, roll the cooked egg omelet to the other side over the half-cooked egg mixture. Press firmly and shape. Repeat this process until the egg mixture is gone.

INGREDIENTS

TONKATSU INGREDIENTS

• 2 Pork loin
• Salt and pepper
• 2 tbsp Flour
• 1 Egg
• 8 tbsp Panko bread crumbs

CHICKEN KARAAGE

• 2 Chicken thigh
• 1 tbsp Soy sauce
• 1 tbsp Cooking sake
• 1 tbsp Mirin
• 1 clove garlic grated
• 1/2 tsp Ginger grated
• 4 tbsp Potato starch for coating
• Neutral flavor oil ie canola oil 

TAMAGOYAKI INGREDIENTS

• 5 Eggs
• 3 tbsp Hontsuyu
• 1 tsp Mirin
• 1 tsp Sugar

ADDITIONAL INGREDIENTS

• Cooked rice
• Shredded cabbage
• Perilla leaves
• Brocolli 
• Tomato 
• Tonkatsu sauce 

INSTRUCTIONS

HOW TO MAKE TONKATSU

• Tenderize pork using a meat mallet (you can use a fork)
• Season pork with salt and pepper 
• Prepare flour, egg, and panko station. Egg should be whisked until the egg yolk and egg white is combined.
• Coat pork in flour, egg, then panko bread crumbs 
• Heat neutral flavored oil in a pot
• Deep fry pork on medium heat 
• Fry both sides for about 2-3 minutes until golden brown (depending on thickness and size of pork)
• Remove from oil and slice into 3/4in pieces

HOW TO MAKE CHICKEN KARAAGE

• Cut chicken into bite-sized pieces 
• Place chicken in a bowl and combine with soy sauce, sake, mirin, garlic, and ginger
• Marinate for at least 30 min
• Remove from marinade and coat chicken in potato starch
• Heat oil in a pot
• Deep fry chicken on medium heat until golden brown (timing depends on size of chicken)
• Remove from oil and place on wire rack to remove excess oil (you can place it on a paper towel to remove excess oil as well)

HOW TO MAKE TAMAGOYAKI

• Whisk together egg, soy sauce, mirin, sugar in a mixing bowl (I am using a measuring cup because it is easier to pour)
• On low heat, oil pan and remove excess oil with a paper towel
• Pour a thin layer of the egg mixture into a rectangle shaped tamagoyaki pan. If you do not have a tamagoyaki pan, you can use a regular pan
• Once it is half cooked, gather the egg onto one side of the pan
• Pour a thin layer of the egg mixture, lift the cooked egg so the runny egg will seep under the cooked egg. This ensures a smooth transition and gives it the rolled effect
• Once the egg mixture is half cooked, roll the omelet over to the other side
• Continue this process until the egg mixture is gone 
• Make sure to shape and press into a rectangular shape as you continue to build the omelet
• Remove from heat and chill for 10 minutes before slicing
• Slice in ½ in pieces and it is ready to be packed in a bento

PLATING

• Plate rice on one side of the bento box
• Place shredded cabbage on another side
• Drizzle tonkatsu on the cabbage
• Add tonkatsu
• Then chicken karaage
• Add tamagoyaki
• Place additional veggies
• Use tonkatsu sauce on the tonkatsu
• Place lid and bento is ready!

@tiffoodss

Tonkatsu bento for my besties 💕 #tonkatsu #bento #easylunch #lunchbox #bentobox #japanesefood #tamagoyaki #lunchideas

♬ DARARI – ︎ ondu