日式焗烤豬排便當 
Japanese Baked Pork Chop Bento
Nowadays, kids love fast food, which often lacks balanced nutrition. Using the color principles of Japanese bento boxes can attract children's attention and make them more willing to eat truly nutritious food by offering dishes different from school lunches. You can prepare the side dishes in any order you prefer while cooking the rice. Adjust the baking level to your desired crispiness, depending on your oven type.
Japanese Baked Pork Chop Bento
Nowadays, kids love fast food, which often lacks balanced nutrition. Using the color principles of Japanese bento boxes can attract children's attention and make them more willing to eat truly nutritious food by offering dishes different from school lunches. You can prepare the side dishes in any order you prefer while cooking the rice. Adjust the baking level to your desired crispiness, depending on your oven type.
Cooking Instructions
- 1
Tenderize the pork chop the night before and marinate it with soy sauce and cooking wine. Steam the potato in a rice cooker until cooked, let it cool, and store it with the pork chop in the refrigerator.
- 2
The next day, wash the rice and place it in the rice cooker, laying the pork chop on top to steam together.
- 3
Beat the eggs and mix with chopped green onion. Cook in a tamagoyaki pan or regular frying pan to make an egg roll, then set aside.
- 4
Heat oil in a pan and stir-fry the sugar snap peas. Add the separated imitation crab stick, season with salt, and remove from heat.
- 5
Microwave the pea shoots and baby corn until cooked, then pat dry with a paper towel. Season the baby corn with a little salt, and dress the pea shoots with perilla salad dressing, then add bonito flakes and white sesame seeds.
- 6
Slice the potato and pan-fry until golden, seasoning with a little salt before removing. Once the rice is cooked, remove the pork chop and place it on a baking dish or aluminum foil. Sprinkle with shredded cheese and bake for 10-12 minutes.
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