BBQ Tonkatsu Pork Bento Bowl
with Japanese Rice & Cucumber Salad
- Gluten
- Wheat
- Eggs
- Sesame
- Soy
- Wheat
- Gluten
- Soy
- May contain traces of allergens
- Milk
Tonight we are headed to Japan for a crispy panko-crusted pork schnitzel drizzled with Tonkatsu-style sauce. And if that’s not enough, the fluffy soy flavoured rice and cucumber salad sides will convince you to make this Japanese comfort food one of your favourites.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy)
1
cucumber
1 packet
panko breadcrumbs
(Contains: Gluten, Wheat May be present: Soy)
1 packet
pork schnitzels
1 packet
Japanese dressing
(Contains: Sesame, Soy)
1 bag
mixed salad leaves
1 bag
coriander
1 packet
sesame dressing
(Contains: Eggs, Gluten, Sesame, Soy, Wheat May be present: Milk)
1 packet
BBQ sauce
Not included in your delivery
olive oil
1.25 cup
boiling water
2 tbs
plain flour
(Contains: Gluten, Wheat)
¼ tsp
salt
1
egg
(Contains: Eggs)
1 packet
soy sauce mix
(Contains: Soy, Gluten, Wheat)
Utensils
Cooking Steps
• Boil the kettle. Add the boiling water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people ) to a medium saucepan. • Add jasmine rice, stir, bring to a boil, then cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over high heat. • Fry pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine Japanese dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add mixed salad leaves and cucumber. Toss to coat.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• To the saucepan with the rice, add soy sauce mix, stirring to combine.
• Slice pork. • Divide Japanese rice and cucumber salad between bowls. Top rice with pork. Tear over coriander leaves. • Drizzle sesame dressing and BBQ sauce over pork to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: The BBQ sauce and sesame dressing combination on the pork was a standout, though some found the BBQ sauce too sweet or overpowering against the other flavours. The salad dressing was widely praised for being well-balanced and refreshing alongside the rich crumbed pork.
- Ease of prep: Most found this straightforward to cook, though the crumbing process added time, especially on busy weeknights. Several reviewers suggested the recipe card rice instructions could be clearer for less experienced cooks.
- Suggestions: Many reviewers noted the panko breadcrumbs were insufficient to coat all the pork — keeping a backup packet on hand is a good idea. Some found the soy sauce made the rice gluggy or too salty, and suggest stirring it through carefully or serving it on the side so each person can adjust to taste. A few also recommended using a neutral high-smoke-point oil rather than olive oil when shallow-frying, to avoid burning the crumb before the pork is cooked through. One reviewer marinated the pork overnight in rice wine vinegar and soy sauce for extra flavour. Adding around 375 ml of water instead of 310 ml was suggested by one reviewer for fluffier rice.
- Leftovers: Several reviewers noted the dish reheated well the next day, with one enjoying it warmed on the cooktop. The cucumber salad does not keep well overnight, so it is best assembled and eaten fresh.
- Portions: Portion feedback was mixed — some felt the salad leaves were too few relative to the dressing and cucumber, while others found the pork generous enough for a second meal.
