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: Gluten, Wheat, Eggs, Sesame, Soy; 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: Gluten, Wheat, Soy;)
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!
