Richard’s Bento Box

23 INGREDIENTS • 8 STEPS • 25MINS

Richard’s Bento Box

Explore a delightful assortment with Richard's Bento Box, a curated selection of Japanese-inspired favorites in one convenient meal. It's a perfect harmony of flavor and variety, offering a little taste of everything.
Love This Recipe?
Explore a delightful assortment with Richard's Bento Box, a curated selection of Japanese-inspired favorites in one convenient meal. It's a perfect harmony of flavor and variety, offering a little taste of everything.
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/

25MINS

Total Time

$5.86

Cost Per Serving

Ingredients

Servings
2
us / metric
Tonkatsu
Boneless Pork Loin
2
(8 oz)
Boneless Pork Loin
about 2-inches thick
Kosher Salt
2 Tbsp
Kosher Salt
Freshly Ground Black Pepper
1 Tbsp
Freshly Ground Black Pepper
Large Egg
2
Large Eggs, whisked
All-Purpose Flour
1 cup
All-Purpose Flour
Panko Breadcrumbs
1 cup
Panko Breadcrumbs
Neutral Oil
1 cup
Neutral Oil
for frying
Sauce
Ketchup
4 Tbsp
Ketchup
Worcestershire Sauce
2 Tbsp
Worcestershire Sauce
Soy Sauce
2 Tbsp
Soy Sauce
Oyster Sauce
2 Tbsp
Oyster Sauce
Brown Sugar
1 Tbsp
Brown Sugar
Cabbage Salad
Green Cabbage
1/2 head
Green Cabbage, shredded
Radish
3
Radishes, sliced
Cucumber
1
Cucumber, sliced
Toasted White Sesame Seeds
1 Tbsp
Toasted White Sesame Seeds
Granulated Sugar
1 tsp
Granulated Sugar
Kosher Salt
1/2 tsp
Kosher Salt
Rice Vinegar
2 Tbsp
Rice Vinegar
Fresh Cilantro
2 Tbsp
Chopped Fresh Cilantro
Assembly
Sushi Rice
to taste
Steamed Sushi Rice
Pickled Daikon Radish
to taste
Pickled Daikon Radish
Pickled Ginger
to taste
Pickled Ginger
Love This Recipe?
author_avatar
Richard Blais
Richard Blais is a successful chef, James Beard nominated cookbook author and television personality. Currently, he co-hosts FOX’s Next Level Chef with Gordon Ramsay and Nyesha Arrington.
https://www.fox.com/next-level-chef/

Cooking Instructions

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step 1
Cook the pork: Season each piece of Boneless Pork Loin (2) with Kosher Salt (1 Tbsp) and Freshly Ground Black Pepper (1 Tbsp). Place the pork between two pieces of parchment or plastic wrap. Gently pound the pork until it is about ½-inch thick.
step 2
Dredge the pork in the All-Purpose Flour (1 cup) to coat completely then repeat in the Large Eggs (2) and finally the Panko Breadcrumbs (1 cup).
step 3
In a hot pan, add Neutral Oil (1 cup). Place the cutlet in the pan and cook until golden brown, about 4 minutes.
step 4
Flip and continue cooking until cooked through, about 4 more minutes.
step 5
Remove the pork to a wire rack set over a sheet tray and lightly season with Kosher Salt (1 Tbsp).
step 6
In a small bowl, whisk together the Ketchup (4 Tbsp), Worcestershire Sauce (2 Tbsp), Soy Sauce (2 Tbsp), Oyster Sauce (2 Tbsp), and Brown Sugar (1 Tbsp). Set aside.
step 7
In a medium mixing bowl, combine the Green Cabbage (1/2 head), Radishes (3), Cucumber (1), Toasted White Sesame Seeds (1 Tbsp), Granulated Sugar (1 tsp), Kosher Salt (1/2 tsp), Rice Vinegar (2 Tbsp), and Fresh Cilantro (2 Tbsp).
step 8
Place the pork over a bed of cooked Sushi Rice (to taste) and drizzle with the sauce. Serve with the cabbage salad, Pickled Daikon Radish (to taste), and Pickled Ginger (to taste).
step 8 Place the pork over a bed of cooked Sushi Rice (to taste) and drizzle with the sauce. Serve with the cabbage salad, Pickled Daikon Radish (to taste), and Pickled Ginger (to taste).

RECIPES TAG

Dairy-Free
Asian
Lunch
Dinner
Pork
Quick & Easy
Japanese
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