Filling Katsu Bento

Name: Filling Katsu Bento
Yield: 1 serving
Cuisine: American
Ingredients: 1 cutlet Tonkatsu pork cutlet; 1 1/2~2 Egg; 100 ml after diluting as instructed on the label Mentsuyu; 1 Sugar; 1/4 Japanese leek or onions

cookpad.japan @cookpad_jp

This is a variation on one of my mother's recipes.

This is for a bento, so be sure to completely cook the eggs.
When making a katsu-don, you don't need to let it stand after cooking and reduce the second steaming time from 20 seconds to 15.
Adjust the amount of sugar to taste. Recipe by Yuuyuu0221

This is a variation on one of my mother's recipes.

cookpad.japan @cookpad_jp

This is a variation on one of my mother's recipes.

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Ingredients

1 serving

1cutlet Tonkatsu pork cutlet
11/2~2 Egg
100 mlafter diluting as instructed on the label Mentsuyu
1Sugar
1/4Japanese leek or onions

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Steps

1

Cut the tonkatsu into 6 pieces. If you fry it in advance and store in the refrigerator, it's more convenient. Slice the Japanese leek diagonally.
2

Put the mentsuyu, sugar, and Japanese leek in a small pot and bring to a boil. Add the tonkatsu.
3

Add 3/4 of the beaten egg, cover with a lid, and simmer for about 20 seconds on high heat. Add the remaining egg, cover, and simmer for another 20 seconds. Let stand for about 2 minutes.
4

Fill the bento box with rice, then top with Step 3. If there's not a lot of liquid, add a bit of the mentsuyu.
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