Meat Bento with Pickled Cucumber, Tonkatsu, & Katsudon

by GreatMeals
Meat Bento with Tonkatsu

We just got the Tokyo Cult Recipes cookbook 📚 by @maorimurata 🤗 So…of course, we were inspired to try a new recipe!  On the dinner table is our version of the meat #bento 🍱 – a single portion packed meal.  We couldn’t find the right bento box…so we just served ours in a bowl.  Does anyone know where we can buy them?  Okay, in the bento…bowl is a combination of katsu, tonkatsu, pan-fried shimeji mushrooms, oshinko, and pickled cucumber 🥒 on a bed of rice.  Yummy and healthy 😉

Meat Bento with Tonkatsu
Meat Bento with Tonkatsu
Meat Bento with Tonkatsu

Meat Bento with Pickled Cucumber Tonkatsu and Katsudon

Serves: 2 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Pickled Cucumber Recipe (our adaptation) 

6 cm of cucumber thinly sliced on the diagonal
1/2 tspn of salt
1/2 tspn of mirin
1 cm piece kombu seaweed
1 thin slice of ginger cut into matchsticks 


2 tbspn of all purpose flour
1 egg beaten 
25 grams of panko breadcrumbs
2 slices of pork neck or loin, about 2 cm thick
Vegetable oil for frying
Tonkatsu sauce for serving

**Extra step and ingredients for Katsudon:

1 egg
1/8 onion
1 tbspn of water or dashi
1/2 tspn of sugar
1 tspn of mirin
1/2 tbspn of soy sauce


Pickled Cucumber Recipe (our adaptation)

  1. Combine all the ingredients in a small bowl and marinate until ready to serve


  1. Place the flour beaten eggs and panko into separate shallow bowls.  Dip pork first in flour, then in egg, then in panko. 
  2. Take a frying pan that is large enough to fit all the pieces of pork in a single layer.  Pour in approximately 2 cm of oil and heat to 170 degree celsius.  Add the pork and cook approximately 4-5 minutes per side until nice and golden.  Take out the pork and drain on paper towels.  Cut into 2 cm strips and serve with tonkatsu sauce.

Extra step for Katsudon

  1. Break an egg into a bowl and mix.  Peel and cut an onion into 1/4 inch slices
  2. Add dashi or water and onion to a small frying pan and bring to a boil on medium heat.  Add sugar, mirin, and sauce until onion is tender
  3. Add tonkatsu pieces, cook for 1-2 minutes, then add eg.  Once the egg starts to set, cover the pan and cook for 30 seconds.  Remove from heat and leave the lid on for a few minutes to let the egg finish cooking. 
  4. Serve over rice



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