I guess if there’s one thing that’s cyclical with my bento, it’s tonkatsu. Japan’s favorite breaded porkchop, I love tonkatsu for its flavor, texture and ease of preparation. Prepared in advance, you can freeze it then fry it frozen in the mornings. I’m sure I’m not the only one who loves tonkatsu. Why, even Mr. Alien agrees!
Mr. Alien, as he claims he is one, is a cherry tomato critter with nori eyes and a spring onion antenna. He likes mint, he says, that’s why I offered him some mint leaves to rest on as he explores planet tonkatsu obento.
The terrain on the left features tonkatsu, freshly made from scratch. Definitely a testament to its simplicity since I was able to prepare it in under 10 minutes. Below the tonkatsu lay rice—the foundation of many Asian meals.
To the right, I have some sautÃ©ed bean sprouts, tamagoyaki, Japanese sweet scrambled eggs, rolled into long cylinders, and skewers of more cherry tomatoes and kesong puti. Whether he noticed the skewered cherry tomatoes, I have no idea. I hope not, considering he came from the same batch. Or maybe that was the reason why he quickly said his goodbyes and ran away?