Wondering about the recent barrage of bento posts? Simple explanation—Iâ€™m flat broke! So to make sure Iâ€™ve something to eat, I resolved to prepare bento on a daily basis. Itâ€™s not costing me anything since I have a freezer-full of food that I bought earlier, when I had money. So to naysayers who think that preparing bento is expensive, trust me, itâ€™s not. Well, unless you feel like you have to buy various boxes and accessories, or insist on wagyu beef for your gyu asupara maki, but really, itâ€™s only as pricey as you let it be.
One of my freezer staples is homemade frozen Tonkatsu. Essentially a breaded porkchop, what differentiates it from porkchops from other countries is the use of panko, flaky Japanese breadcrumbs. It’s really a simple affair, just dredge your meat in flour, scrambled egg, then panko. Freeze or fry, as you like.
To save space, I laid the sliced tonkatsu (sliced for easier handling with chopsticks) on freshly steamed rice, and garnished that tier with sliced Naruto Kamaboko, a Japanese minced fish food item sold in long cylinders. It may sound icky but just think of them as fishballs in a more decorative form.
On the top tier, I sliced half an orange (half of yesterday’s) into wedges. I also added some sakura (cherry blossom) shaped cucumber slices—mostly to up my vegetable intake—and a Hello Kitty sauce cup of store bought tonkatsu sauce.
Quick, delicious (it’s really good, even at room temperature) and surprisingly cheap!