Tempura Katsu Box Recipe

Prepare pork

Trim excess fat from the pork loin chops and place each chop between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound each chop to about 1/2 inch (1.2 cm) thickness for even cooking. Season both sides with 1 tsp salt and 1/2 tsp black pepper divided evenly.

Set up breading station

Place 3/4 cup all-purpose flour in a shallow plate. Beat 2 eggs in a shallow bowl. Spread 1 1/2 cups panko breadcrumbs on a third plate. Dredge each pork chop lightly in flour, shaking off excess, dip into beaten egg, then press firmly into panko to coat evenly. Set on a wire rack while heating oil.

Shallow fry pork

Heat about 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 340-350°F (170-175°C) or a small breadcrumb sizzles immediately. Fry pork cutlets 2 at a time (depending on pan size) for 3-4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Transfer to a wire rack or paper towel-lined tray and rest 5 minutes, then slice into strips about 1/2 inch thick.

Prepare vegetables

Wash and dry all vegetables. Peel sweet potato and slice into 1/4-inch rounds. Cut zucchini into 1/4-inch half-moons. Remove stems from shiitake and leave caps whole or halved if large. Trim ends from green beans.

Make batter

Keep water and a mixing bowl chilled; you can add 4 ice cubes to the water briefly then discard the cubes before using. In a bowl whisk 1 large egg lightly, add 1 cup ice-cold water and stir to combine. Add 1 cup all-purpose flour and 1/4 cup cornstarch and stir briefly with chopsticks or a fork — do not overmix; small lumps are fine. Batter should be cold, slightly runny, and lumpy.

Heat oil

In a deep pot or medium Dutch oven, heat 3 cups neutral oil to 340-360°F (170-180°C). Use a thermometer for accuracy or test with a small piece of batter — it should sink slightly then float with crisp bubbles.

Fry tempura

Working in small batches, dip vegetables into the batter to lightly coat, letting excess drip off, then gently slide into hot oil. Fry sweet potato and thicker items 3-4 minutes until crisp and pale gold; zucchini, mushrooms and green beans 1.5-3 minutes depending on thickness. Do not overcrowd. Remove with a slotted spoon to a wire rack or paper towels to drain. Maintain oil temperature between batches; adjust heat as needed.

Cook rice

Rinse 2 cups short-grain rice under cold water until water runs mostly clear to remove excess starch (3–5 rinses). Drain and place rice in a rice cooker or heavy saucepan with 2.2 cups water. Cook according to rice cooker instructions or bring to a boil, reduce to low, cover and simmer 12-15 minutes. Remove from heat and let rest, covered, 10 minutes.

Season rice

While rice rests, mix 1 tablespoon rice vinegar, 1 tablespoon mirin, 1/2 teaspoon sugar and 1/4 teaspoon salt until dissolved. Gently fold this mixture into the cooked rice with a paddle or spatula to season; keep rice warm.

Prepare pickles

Slice pickled ginger or takuan into bite-sized pieces if needed and set aside to serve alongside the rice.

Tonkatsu serving sauce

Pour 1/2 cup tonkatsu sauce into a small bowl. For a lighter dipping sauce, mix 1 tablespoon soy sauce with 1 teaspoon mirin and a little grated daikon if using and serve alongside the tonkatsu sauce.

Assemble Tempura Katsu Box

Divide seasoned rice between 4 bento-style boxes or plates. Place a portion of shredded cabbage next to the rice. Arrange sliced pork katsu on top of or beside the cabbage. Add a selection of tempura vegetables (2–3 pieces each) into the box. Tuck pickles into a corner and add a lemon wedge. Serve tonkatsu sauce and optional soy-mirin sauce on the side for dipping.

Serve

Serve the Tempura Katsu Box immediately while tempura and katsu are still hot and crisp. Provide extra sauce on the side and encourage squeezing lemon over tempura for brightness.