i’ve been so inspired by the creative bentos by lunchinabox.net that i’ve decided to make my own bentos too.

here’s a tonkatsu burger that i made for lunch last week .. using leftover tonkatsu from previous night’s dinner. I’ve added a slice of Kraft Tasty Style cheese and some avocados in it. For gap fillers, i chose grape tomatoes as well as a slice of York Peppermint Pattie chocolate.

The burger fitted nicely into a Gladware plastic container.


Tonkatsu recipe (from Women’s Weekly cookbook)

  • 4 pork steaks (600g)

  • 1/4 cup (35g) plain flour

  • 2 eggs, lightly beaten

  • 2 tsp water

  • 2 cups (100g) japanese breadcrumbs

  • vegetable oil, for deep frying

  • 1 lemon, cut into wedges

  1. Pound pork gently with a meat mallet (to tenderise meat). Toss in flour, shaking off excess flour.

  2. Dip pork in combined egg & water, then in breadcrumbs to coat.

  3. Heat enough oil in saucepan or deep-fryer. Add pork and cook, in batches, turning occasionally, 5 mins or until golden brown both sides. Skim oil during cooking to remove any crumbs.

  4. Drain pork on absorbent paper and cut diagonally into 2cm slices. Serve with lemon and tonkatsu sauce (available in most supermarkets)