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Tonkatsu Stars (265)

Writing this post today made me realize that I’m only 35 bentos away from bento #300. That’s insane! I’ll have to start planning already. If all goes well, it looks like I’ll be doing it before the year is over. Eeps!

Yesterday I made us all tonkatsu, but saved two slices of the pork for me to try out something I thought of a couple of days ago. This morning I got out my star cookie cutter and used it as a template for cutting four pork stars. I then proceeded to cook them how I would normally cook tonkatsu, only this time I had to position them just right so that they’d keep their shape.

They’re kinda blocked in this photo, but I was pretty happy with the way it turned out. Four turned out to be too many, so I just used three and left one star for Mr. Pikko to eat along with the other leftovers. To go with it I have rice with ume, tomatoes to go along with another convertible salad (didn’t bring dressing this time since we have like 50 bottles at work), carrots, takuan, broccoli, and three strawberries.

Here is a close-up photo of it:

Yeah I know, not much difference, haha. Oh well, I took the picture, I might as well use it! I’m currently stalking my camera through Amazon’s tracking and am very sad to say that it’s somewhere in Nebraska. *sob* Oh beautiful camera, why do you ship so slow?? I bet the memory card and spare battery arrive long before the camera, only torturing me more.

My FFXI bento has taken much better shape in my mind. I just need the camera!! >.<

Edit: I should put out once in a while, so here’s how I make my tonkatsu recipe:

Ingredients:

thin sliced boneless pork
fine panko flakes
eggs, beaten
flour
salt
pepper
oil for frying

1. Lightly salt and pepper the pork, then coat with flour.
2. Dip in eggs, then coat in panko. You can optionally coat with eggs and panko one more time, but this usually leads to the batter falling off when you cut it.
3. Fry in oil until golden brown.
4. To cut, place tonkatsu on a cutting board and simply take a chef knife and quickly slice it into strips with swift downward motions.

If you have tonkatsu sauce, great. If not, I mix ketchup and soy sauce. I actually prefer this over tonkatsu sauce. Old habit from growing up. ^_^

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  • oooh the new camera’s eminent! šŸ™‚ But your photos look so good already! šŸ™‚ I have yet to make tonkatsu, though I use the sauce for other things – lol šŸ™‚

  • Dione Nahirnick

    I think I will have to make your tonkatsu….it sounds easy and yummy:) And I am sure my guy would love it too.

  • That’s really pretty! Can you make my birthday bento for me? šŸ˜‰
    (I don’t have one… boo. I got home late last night and didn’t manage to make one – but this looks like something I would love to have right now!)

    šŸ˜‰

  • you actually posted a recipe?!?!? You haven’t done that in ages! lol

  • Pikko

    I know, must be a full moon or something, right? LOL

  • Recipes YES! Recipes = VERY GOOD!

    I don’t have an imagination and I am LOST as to what to pack my girlys for lunch (I believe we have additives issues); so RECIPES are SO GREATLY appreciated.

    So I’m assuming your husband eats all the leftovers from the cutouts? I recently bought cookie cutters (you were the inspiration) for pb and cream cheese sandwiches (don’t ask me – they decided) and they LOVED the shapes but we devoured a loaf of bread in so very little time and threw 1/2 of it away. Save it for breadcrumbs? Homemade Croutons? ANY and ALL advise would be GREATLY appreciated.

  • Let’s call this the “Happy Face” bento.
    Aloha,
    Keahi

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