Donburi Simple Bento Recipe

Rinse the rice under cold water until the water runs mostly clear (about 3–4 rinses). Drain in a fine-mesh sieve for 5–10 minutes.

Combine rinsed rice and 360 ml water in a rice cooker or a heavy pot. If using a pot: cover, bring to a gentle boil over medium heat, then reduce to low and simmer 12–14 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes.

If you want lightly seasoned rice, stir 1 tbs rice vinegar and 1 tsp salt into the cooked rice gently after fluffing.

Prepare pork: if the chops are thick, place each between plastic wrap and pound to about 1/3–1/2 inch thickness with a meat mallet or rolling pin. Pat dry with paper towels.

Season both sides of each pork cutlet with salt and pepper.

Set up a breading station: bowl of flour, bowl with beaten eggs, bowl with panko. Dredge each cutlet in flour (shake off excess), dip in egg, then press into panko until evenly coated.

Heat vegetable oil in a deep skillet to 170–175°C (340–350°F). If you don't have a thermometer, oil should shimmer and a small breadcrumb sizzles immediately but not burn.

Fry cutlets in batches (do not overcrowd) 3–4 minutes per side until golden and cooked through (internal temp ~63°C / 145°F). Transfer to a wire rack or paper towels to drain and rest 3 minutes. Cut each into 5–7 strips for serving.

Warm tonkatsu sauce slightly and drizzle or serve on the side. For donburi, you can quickly simmer 1/2 cup tonkatsu sauce with 1/4 cup water and 1 tbs mirin for 1 minute and pour over cutlet slices on rice.

Combine soy sauce, sake, grated ginger, grated garlic, sesame oil and 1/2 tsp sugar in a bowl. Add chicken pieces and toss to coat. Marinate in the fridge for 20–30 minutes (up to 2 hours).

In a shallow bowl, mix cornstarch and flour. Remove chicken from marinade, let excess drip off, then toss pieces in the starch mixture until evenly coated.

Heat oil to 170–180°C (340–355°F) in a deep pot. Fry chicken in small batches: 3–4 minutes until lightly golden. Remove and drain briefly, then fry a second time 1–2 minutes at 180–190°C for extra crispness. Drain on a wire rack or paper towels.

Serve with lemon wedges. For donburi, keep chicken pieces warm and move to step for assembling with sauce/toppings.

Make the donburi simmer sauce: combine 1 cup dashi, 3 tbs soy sauce, 2 tbs mirin and 1 tbs sugar in a small skillet. Bring to a gentle simmer over medium heat until sugar dissolves (1–2 minutes).

If using pork katsu with egg (katsudon-style)

In a separate shallow pan, add 1/2 the simmer sauce and the 1/2 cup sliced onion. Simmer onion until softened (2–3 minutes). Slice a cooked katsu into strips and place them in the pan with the onion. Lightly beat 1–2 eggs and pour evenly over the cutlet and onion. Cover and cook on low 1–2 minutes until eggs are just set but still slightly runny.

If using plain katsu or karaage

For a simpler donburi, drizzle 2–3 tbs of the simmer sauce over a bowl of steamed rice, arrange sliced katsu or karaage pieces on top, and spoon additional sauce over the protein to taste.

Garnish: scatter thinly sliced green onions and serve with pickled ginger or shredded cabbage on the side. Serve immediately while hot.