Name: Katsudon bento - fried pork cutlet lunch box
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Ingredients: For the steamed rice :; 4 or 5 rice cooker cups uncooked Japanese rice - wash and drain; 4 or 5 rice cooker cups water; 900g boneless pork loin - cut into about 1 to 1.5cm slices; salt and pepper (for seasoning); some flour (for dusting); 2 eggs - mix with 30ml milk; some panko / breadcrumbs (as much as needed); 1/2 cabbage - cut into julienne - wash and drain well; tonkatsu sauce; mayonnaise (optional)

January 14, 2020

Katsudon bento – fried pork cutlet lunch box

Katsudon bento - fried pork cutlet lunch box

Serving Size

5 to 6 people

Prep Time

40 minutes

Cook Time

1 hour

Total Time

1 hour, 40 minutes

Katsudon bento - fried pork cutlet lunch box

Ingredients

For the steamed rice :

4 or 5 rice cooker cups uncooked Japanese rice - wash and drain
4 or 5 rice cooker cups water
900g boneless pork loin - cut into about 1 to 1.5cm slices
salt and pepper (for seasoning)
some flour (for dusting)
2 eggs - mix with 30ml milk
some panko / breadcrumbs (as much as needed)
1/2 cabbage - cut into julienne - wash and drain well
tonkatsu sauce
mayonnaise (optional)

Instructions

1. Add water and washed rice into a rice cooker. Cook according to the rice cooker instructions. Keep warm. Just before serving, divide the rice into serving bowls.
2. Season the pork with salt and pepper and dust with flour lightly.
3. In a small bowl, mix egg and milk together. Dip the pork into the egg mixture, coat it well. Then coat with panko/breadcrumbs evenly.
4. Pour enough oil in a wok or a large saucepan. Heat on medium-high until hot : Stick in a bamboo chopstick, if bubbles appear, it's hot enough.
5. Place the pork gently in the hot oil and cook both sides, turning occasionally, until nicely and evenly golden.
6. Cut the tonkatsu into pieces. Serve steamed rice in a large rice bowl, sprinkle cabbage onver the rice. Place "tonkatsu" pieces onto it. Pour "tonkatsu sauce" over the pork!
Serve hot!

April 28, 2018

Chicken and eggplant stir-fry

Persons

Ingredients

650g boneless, skinless chicken breast - cut into bite sizes
6 tbsp flour (approx) to coat the chicken
2 eggplants (about 500g) - cut into bite sizes

- Ingredient A -

1 dried chili
4 tbsp apple cider vinegar
4 tbsp soy sauce
35g brown sugar
2 tbsp cooking white wine
2 tbsp mirin
100ml water

Instructions

1. In a skillet, heat 2 tbsp vegetable oil and fry eggplants stirring often, until evenly cooked and lightly browned. Transfer to a plate lined with a paper and set aside.
2. Toss the chicken in the flour to coat, shake off any excess. In the same skillet, add chicken and fry them until chicken is no longer pink. Put the eggplants back to the skillet, add the ingredient "A" to season, continue cooking. Bring it to boil and, once it is boiling, reduce the heat to low and simmer about 5 mins.

February 1, 2018

Amakara korean beef – sweet and salty

Persons

Prep Time

15 minutes

Cook Time

15 minutes

Total Time

30 minutes

Ingredients

150g ground beef
1 garlic clove - finely chopped
* It is convenient to use "Manual Food Chopper" to chop small quantities :)

- Ingredient A -

1/2 tbsp miso
1 1/2 tsp brown sugar
1 tsp hot Pepper Paste / gochujang
1 tsp sesame oil
1 tsp soy sauce

Instructions

1. In a wok or frying pan, heat 1/2 tsp vegetable oil and fry garlic until fragrant. Add ground beef and cook until almost longer pink.
2. Season with ingredient A. Cook for about 2 to 3 mins over medium heat and remove from the heat.
3. Serve with hot steamed rice! Or good for topping for ramen!

March 13, 2016

Tri-coloured Japanese rice bowl- lunch box – Sanshoku bento

Tri-Coloured Japanese rice bowl - Sanshoku bentou

Serving Size

5 to 6 people

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Tri-Coloured Japanese rice bowl - Sanshoku bentou

Ingredients

650g minced beef or chicken
1 tbsp vegetable oil
35g fresh ginger - finely chopped

For the seasoning

3 tbsp cooking sake
4 tbsp soy sauce
1 1/2 tbsp brown sugar
8g dashi
4 tbsp mirin
2 tbsp sesame oil
1/2 tsp ginger powder
2 tsp honey

For the yellow part - scrambled eggs

5 egg
1/2 tbsp sugar
a dash of salt

For the green part : choose as you like some of broccoli, asparagus, green pea or salad

Instructions

1. In a bowl, add egg, sugar and salt and mix them well. Set a frying pan over medium heat and add 1 tbsp oil. Pour in the egg mixture slowly, stirring quickly, using several chop-sticks will create small, soft curds. Set aside.
2. In a bowl, add all the seasoning ingredients and mix. Add ground beef (or ground chicken) and knead with your hand.
3. In a fry pan, heat 1 tbsp oil over medium heat and cook the grinder ginger (35g) until fragrant. Add the marinated beef (or chicken) and cook until almost cooked through, using spatula. Break up big chunks to smaller pieces while you cook. Simmer for about 5min, stirring continually.
4. Boil or steam the green vegetable you chose. Set aside.
5. Serve steamed rice in a bowl or plate and put the three toppings you just made on top as you like!