Filling Katsu Bento
Filling Katsu Bento

Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, filling katsu bento. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

If you fry it in advance and store in the refrigerator, it's more convenient. Put the mentsuyu, sugar, and Japanese leek in a small pot and bring to a boil. Great recipe for Filling Katsu Bento. This is a variation on one of my mother's recipes.

Filling Katsu Bento is one of the most well liked of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it is quick, it tastes yummy. Filling Katsu Bento is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can cook filling katsu bento using 5 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Filling Katsu Bento:
  1. Get 1 cutlet Tonkatsu pork cutlet
  2. Make ready 1 1/2~2 Egg
  3. Get 100 ml after diluting as instructed on the label Mentsuyu
  4. Get 1 Sugar
  5. Get 1/4 Japanese leek or onions

Katsu Bento This is a great option if you have leftover katsu after making an evening meal of katsu curry or katsudon. A bento is essentially a Japanese lunch box, with meat, rice, and vegetables separated out to give you a complete healthy meal. Cut the cabbage leaves into julienned slices. Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up.

Steps to make Filling Katsu Bento:
  1. Cut the tonkatsu into 6 pieces. If you fry it in advance and store in the refrigerator, it's more convenient. Slice the Japanese leek diagonally.
  2. Put the mentsuyu, sugar, and Japanese leek in a small pot and bring to a boil. Add the tonkatsu.
  3. Add 3/4 of the beaten egg, cover with a lid, and simmer for about 20 seconds on high heat. Add the remaining egg, cover, and simmer for another 20 seconds. Let stand for about 2 minutes.
  4. Fill the bento box with rice, then top with Step 3. If there's not a lot of liquid, add a bit of the mentsuyu.
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Cut the cabbage leaves into julienned slices. Place a plastic wrap on a working surface and put a sheet of nori seaweed on top (shiny side facing down), with a corner pointing up. Evenly spread the steamed rice in a thin layer and form into a square shape in the center of nori sheet. To prepare: In a few places slash the fat rimming one side of the loin cutlet to keep meat from curling when deep-fried. Salt lightly then grind fresh pepper over both sides.

So that’s going to wrap it up for this special food filling katsu bento recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!