Tonkatsu bento box

A week of husbands lunch box #1 friday

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Step 1

Combine potato starch and water to make a batter. Coat each pork cutlet with the batter, the coat with panko. Deep fry each cutlet, flipping occasionally, until golden brown and cooked through. Set aside to drain excess oil.

Step 2

Cut into each shishito pepper to avoid explosions while cooking. Pan fry until desired doneness.

Step 3

Cover bottom of bento box with 1 cup of rice. Loosely cover the rice with half of the red cabbage. Squirt desired amount of kewpie mayo on the cabbage. Cut each pork cutlet horizontally and place on top of cabbage. Pour desired amount of tonkatsu sauce on the cutlet, and sprinkle with sesame seeds. Place 3 peppers on one side of the bento box, and half of the egg on the other.

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