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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 😉
Ingredients
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
Tonkatsu
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
Instructions
Pickled Cucumber Recipe (our adaptation)
- Combine all the ingredients in a small bowl and marinate until ready to serve
Tonkatsu
- Place the flour beaten eggs and panko into separate shallow bowls. Dip pork first in flour, then in egg, then in panko.
- 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
- Break an egg into a bowl and mix. Peel and cut an onion into 1/4 inch slices
- 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
- 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.
- Serve over rice
Did You Make This Recipe?
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