Tempura Katsu Bento Recipe

Prepare pork

Pat the pork chops dry with paper towels. If thick (more than 3/4 inch), butterfly or slice horizontally into 1/2-inch thick cutlets. Lightly pound each cutlet to an even 1/2-inch thickness between plastic wrap using a meat mallet or rolling pin. Season both sides with kosher salt and black pepper.

Set up dredging station

Place the all-purpose flour in a shallow dish for dredging. In a second bowl whisk the tempura batter mix with ice-cold water and the egg until just combined; small lumps are fine — do not overmix. Place panko breadcrumbs in a third shallow dish. Keep the batter chilled (set bowl over an ice bath) until ready to use to maintain cold temperature for a light, airy tempura crust.

Preheat oil

Pour vegetable oil into a deep, heavy-bottomed pot or deep fryer to a depth of about 2–3 inches (enough to submerge cutlets). Heat to 340–350°F (170–175°C). Use a thermometer to monitor temperature; adjust heat to keep steady.

Dredge and coat

Lightly coat a seasoned pork cutlet in the all-purpose flour, shaking off excess. Dip it into the chilled tempura batter to coat evenly, letting excess drip off briefly. Immediately press the battered cutlet into the panko breadcrumbs to create a crust — press lightly to adhere but avoid compressing the batter. Place on a rack and repeat with remaining cutlets.

Fry the cutlets

Carefully lower 1–2 cutlets (do not overcrowd) into the hot oil. Fry until golden and crisp, about 3–4 minutes per side depending on thickness, turning gently once. Internal temperature should reach 145°F (63°C). Maintain oil temperature between 320–350°F; adjust heat as needed. Transfer cooked cutlets to a wire rack set over a baking sheet to drain for 2–3 minutes.

Finish

Let the cutlets rest 3 minutes, then slice each into 1/2-inch strips for serving. Keep warm in a 200°F (95°C) oven if preparing ahead.

Rinse the short-grain rice under cold water until the water runs mostly clear (3–4 rinses). Drain and place rice in a rice cooker or pot with 2.2 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a rice paddle. If using, fold in rice vinegar gently to season; keep warm.

Prepare shredded cabbage and sides: thinly shred cabbage and soak briefly in cold water to crisp, then drain and spin or pat dry. Arrange pickled ginger, lemon wedges, and any optional sides (steamed edamame) in bento compartments.

Make katsu tare

In a small saucepan combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and 1/4 cup dashi or chicken broth. Bring to a gentle simmer over medium heat, stir until sugar dissolves, then simmer 1–2 minutes. Taste and adjust balance (add a touch more Worcestershire for tang or more sugar for sweetness). Keep warm or cool for bento use. This sauce is thicker and used for the pork katsu.

Prepare tempura dipping sauce

If using mentsuyu concentrate, dilute according to package directions with the remaining 1/4 cup dashi or water to make about 1/2 cup. Serve in a small ramekin with a spoonful of grated daikon if desired.

Divide rice among 4 bento boxes or plates (about 1/2 cup cooked rice per serving if 4 servings; adjust to preference). Place a portion of shredded cabbage alongside rice. Arrange sliced tempura katsu strips over or beside the rice/cabbage. Add a lemon wedge and pickles/pickled ginger to each box. Pour katsu tare into a small container for each bento or brush lightly over katsu just before serving. Include tempura dipping sauce for an alternative dipping option. Sprinkle toasted sesame seeds over rice or cabbage if desired.

Serve immediately while katsu is still crisp. If packing for later, keep sauce separate to prevent sogginess and reheat cutlets in a toaster oven briefly to refresh the crust.

Steam edamame according to package instructions, sprinkle with sea salt and toasted sesame seeds. Pack into bento compartment or serve on the side.