1. Sauced Katsu and Teriyaki Chicken Bento
Ingredients (2 servings)
・Rice (as much as you want)
Tonkatsu
・3.5 oz (100g) Pork loin
・A pinch of Salt and pepper
・1/2 tbsp Flour
・Batter (1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water)
・Panko
・Oil for frying
Sauce for tonkatsu
・1/5 cup (50ml) Worcestershire sauce☆
・1 tbsp Mirin☆
・1/2 tbsp Ketchup☆
・1 tsp Sugar☆
Teriyaki chicken
・4.2 oz (120g) Chicken
・A pinch of Salt and pepper
・1 tbsp Potato starch
・1 tbsp Oil
・1 tbsp Soy sauce
・1/2 tbsp Sugar
Toppings
・Omelet
・Shredded cabbage
・Pickles
・Minced green onion
Direction
1. [Sauce katsu (cutlet)] Cut pork loin in half. Sprinkle with salt and pepper. Coat them with flour, batter, then panko. Fry in oil for 3 minutes on each side.
Mix ☆ in a sauce pan. Bring to a boil and turn off the heat. Dip the fried cutlets well in this sauce. (The key is to dip the cutlet right after frying.)
2. [Teriyaki chicken] Cut chicken into small pieces. Sprinkle with salt and pepper. Coat them with potato starch. Fry in a little oil for 3 minutes on each side. Remove excess oil and season with sugar and soy sauce.
Make scrambled eggs.
3. Spread rice in the bento box and put an egg and teriyaki chicken on half of it. On the other half, put shredded cabbage and sauced cutlet.
2. Gyoza Dumplings (Potstickers) Bento
Ingredients (2 servings)
・Rice (as much as you want)
Gyoza dumplings (potstickers)
・18 Gyoza wrappers
・4.2 oz (120g) Ground pork
・1.7 oz (50g) Cabbage
・2 tbsp Minced green onion
・1-2 tsp Grated ginger☆
・1/2 tsp Grated garlic☆
・1 tsp Chicken stock powder☆
・1 tsp Sake☆
・1 tsp Soy sauce☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Sugar☆
・1-2 tsp Oil
・1/3 cup (70ml) Water
Pork miso garlic stir-fry
・2 oz (60g) Pork belly (or Pork loin etc.)
・1.7 oz (50g) Cabbage
・1.4 oz (40g) Green bell pepper
・1 tsp Oil
・A pinch of Salt and pepper
・1 tbsp Miso paste★
・1 tbsp Mirin★
・1/2 tbsp Oyster sauce★
・1/3 tsp Grated garlic★
・1/2 tsp Potato starch
・1 tsp Water
Toppings
・Pickles
Direction
1. [Gyoza] Mince cabbage and green onion first, then pat it dry throughly. In a large mixing bowl, combine the ground pork with ☆. Knead well until sticky. Add minced cabbage and green onion. Mix well.
Put a little filling on the gyoza wrapper and wrap it. Put a little potato starch on the bottom of the gyoza.
Spread oil in a frying pan and arrange the gyoza without turning off the heat. Add water, cover, and cook over medium heat for 7 to 8 minutes. Remove the lid and cook the gyoza for a few minutes until the bottom of the gyoza are well browned.
2. [Pork stir-fry] Cut cabbage, bell pepper, and pork into small pieces. Stir-fry them with a little oil. Sprinkle pork with salt and pepper. Season them with ★. Finally, add dissolved potato starch and stir over high heat for 2 minutes.
3. Tempura Onigiri & Tamagoyaki (Japanese-style Rolled Omelet) Bento
Ingredients (2 servings)
・Rice (as much as you want)
Tempura
・Your favorite ingredients (Shrimp, Sweet potato, Lotus root, Kabocha squash, etc.)
・5 tbsp Flour☆
・2 tbsp Potato starch☆
・6 tbsp Water☆
・Oil for frying
・2-3 tbsp Mentsuyu (or 1 tbsp Soy sauce + 1 tbsp Mirin + A pinch of Dashi powder)
・Nori seaweed
Tamagoyaki (Japanese-style rolled omelet)
・2 Eggs
・1 tsp Sugar
Chikuwa and bell pepper stir-fry
・2 oz (60g) Chikuwa (Boiled fish paste)
・2 oz (60g) Green bell peppers
・1 tsp Oil
・A pinch of Dashi powder★
・A pinch of Salt and pepper★
・A pinch of Sugar★
Direction
1. [Tempura] Cut your favorite veggies and prepare shrimp. Make batter with ☆. Dip ingredients in batter and fry in oil for 2-3 minutes on each side. For the shrimps, fry for 1.5 minutes on each side.
2. [Chikuwa and bell pepper stir-fry] Cut chikuwa and bell peppers into strips. Stir-fry with a little oil, and season with ★.
For the rolled omelet, please check the YouTube video to see how to make.
4. Yakisoba and Mille-feuille Cheese Cutlet (Layered Tonkatsu) Sandwich
Ingredients (2 servings)
・Your favorite bread
Yakisoba
・5 oz (140g) Noodles
・1/2 tbsp Oil
・2 tbsp Worcestershire sauce☆
・1/2 tsp Chicken stock powder☆
・1/2 tsp Miso paste☆
・1/2 tsp Oyster sauce☆
・1/2 tsp Sugar☆
Mille-feuille cheese cutlet
・3.5 oz (100g) Thinly sliced pork loin
・A pinch of Salt and pepper
・1/2 tbsp Flour
・Batter (1 tbsp Flour + 1 tbsp Beaten egg + 1/2 tbsp Water)
・Panko
・Oil for frying
Mini hot dog
・1.6 oz (45g) Flour★
・1 oz (30g) Beaten egg★
・1 tbsp Milk★
・1 tbsp Sugar★
・1/2 tsp Baking powder★
・4 drops Vanilla extract★
・Sausage
・Minced potato
・Oil for frying
Topping
・Boiled egg
・Red pickled ginger
・Aonori (Dried green seaweed)
・Shredded cabbage
・Sliced cucumber
・Tonkatsu sauce
Direction
1. [Yakisoba] Stir-fry noodles with oil, turn off the heat once. Add ☆ and mix well. Stir-fry for few minutes.
2. [Mille-feuille cheese cutlet] Sprinkle salt and pepper on thin slices of pork and stack about 5 slices with cheese in between. Coat them with flour, batter, then panko. Fry in oil for 3 minutes on each side.
3. [Mini hot dog] In a mixing bowl, combine ★. Cut sausage into desired size and coat with dough. (Attach chopped potatoes around the dough, if desired.) Fry in oil until golden brown.
4. Sandwich shredded cabbage, cucumber slices, and cutlets together on bread. Pour tonkatsu sauce to your liking. For the yakisoba sandwich, top with boiled egg, aonori, and red pickled ginger, if desired.
