Have you ever had mornings where everything suddenly turns bright and shiny for one simple reason? I had one of those today, and it was just because I was finally able to bento the way I usually do. Yes, I was able to bento last week (as evinced by the earlier post) but it was a rushed bento so I didn’t enjoy making it as much.
But today’s bento was bento happiness. Not only was it yummy come lunch time, it was also really fun to make. I even made another one for my mom, but since I took the photos at work, I wasn’t able to photograph hers. Plus, I had a new box to boot. Sigh. If only all my days could be made happy by such simple gestures.
Clockwise from top left
â€¢ Ripe baby mangoes
â€¢ A Hello Kitty container of tonkatsu sauce
â€¢ Tonkatsu on a bed of pandan rice. Pandan rice is rice that’s steamed with a leaf or two of pandan (aka screwpine). There’s major difference tastewise but the rice comes out really fragrant.
â€¢ Umeboshi with a pair of basil leaves to garnish
â€¢ Half a bunny egg. You can’t tell the bunny shape much from the lighting but trust me, it’s a bunny. The sunlight changed while I was photographing and I didn’t know how to adjust the whiteness balance on the camera.
â€¢ Mini-chocolate chip cookies
A packet of Cinnamoroll furikake.
Here’s a closer look. This time, the bunny’s discernible.
Tonkatsu (pork) / Torikatsu (chicken) v. 5 December 2006
This is more of a how-to rather than a recipe, since it doesnâ€™t really have fixed proportions.
Pork Cutlet / Chicken Cutlet
Salt and Pepper
All Purpose Flour
1 egg, beaten
Panko / Japanese breadcrumbs
Oil for frying
1. Using the blunt end of a kitchen knife, or a meat tenderizer, pound your cutlets flat, until theyâ€™re thin and wide.
2. Season the cutlets with salt and pepper.
3. Dredge the cutlets in flour.
4. Follow this up with the beaten egg.
5. Then finish up by dipping it in the breadcrumbs.
6. Pan fry the cutlet, flipping over once one side is done.
7. Let it drain a bit on paper towels and when cool enough to handle, slice into strips.
8. Serve with Tonkatsu sauce.
I havenâ€™t tried this recipe yet, since I usually use the bottled Bulldog Tonkatsu sauce but for those who canâ€™t get commercially produced sauce, hereâ€™s a recipe. This is taken from Japanese Food and Cooking by Emi Kazuko and Yasuko Fukuoka
60ml / 4 tbsp Worcestershire sauce
30ml / 2 tbsp Good quality tomato ketchup
5ml / 1 tsp Soy sauce
Just mix them all together.