Description
Bento Bowl for those who does not know is a term for defining a packed meal in bowls found in Japanese cuisine, similar to “Baon” in Philippines, “Dosirak” in Korea or “Biandang” in Taiwan.
Scale
Ingredients
Tonkatsu on Stick
- 8 pcs pork tenderloin, cut into strips
- 1 cup all-purpose flour
- 1 1/2 cup breadcrumbs
- 2 eggs, beaten
- salt
- pepper
- oil
Chicken Teriyaki
Japanese Slaw
- 1/4 head purple cabbage, thinly sliced
- 1 large carrot, thinly sliced
- 1 white onion, thinly sliced
- 2 avocadoes, cubed
- 3/4 cup Japanese or American Style mayonnaise
- 1 tbsp lemon juice
- 1 tsp cayenne pepper
Instructions
Tonkatsu on Stick
- Tenderize meat by pounding it with the back of a cleaver then season it with salt and ground black pepper.
- Place flour in a plate, bread crumbs on a separate plate and beaten eggs on another plate.
- Prepare a deep fryer and heat oil to 180C.
- Dredge each cutlet in flour, then in egg and finally in breadcrumbs. Carefully place them in skewers and place each pork cutlet in a deep fryer. Cook until golden brown, once cooked transfer into a paper towel lined wire rack.
Chicken Teriyaki
Japanese Slaw
- Soak shredded cabbage in a bowl of ice cold water for at least an hour. This removes the cabbage smell and makes it crisp.
- Mix all vegetables together in a salad bowl.
- Prepare you dressing by mixing together mayonnaise, lemon juice and cayenne pepper.
Bento Bowl
- Place freshly cooked jasmine rice at the bottom of the bowl.
- Add a scoopful of chicken teriyaki on one side of the bowl, add two pieces of Tonkatsu on Stick on the other side then add Japanese slaw on one.
- Top with the hot mayonnaise dressing.