Name: TOKYO GRILL at North Yorks Pork Katsu Bento Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Japanese
Ingredients: 4 pieces pork loin chops (boneless), about 1/2-inch thick; 1.5 tsp kosher salt; 1 tsp black pepper; 3 tbs all-purpose flour; 2 pieces large eggs; 2 tbs milk; 2 cups panko breadcrumbs; 1 cup neutral oil for frying (vegetable or canola); 3 tbs ketchup; 1.5 tbs Worcestershire sauce; 1 tsp soy sauce; 1 tsp mirin (or a little sugar if unavailable); 0.5 tsp optional: hot sauce or mustard; 1.5 cups short-grain rice (uncooked); 1.5 cups water for rice; 1 tsp rice vinegar; 1 tsp sesame seeds (toasted); 2 cups cabbage, finely shredded; 0.5 cup carrot, julienned; 2 pieces lemon wedges; 4 tbs pickled ginger or Japanese pickles (tsukemono); 2 tbs mayonnaise (Japanese kewpie preferred); 1 stalk scallions, thinly sliced; 0.5 tsp toasted sesame seeds

Method

Pork Katsu

Prep and pound

Trim excess fat from the pork loin chops if desired. Place each chop between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/4–3/8 inch. This ensures even cooking and juiciness.

Season

Season both sides of the pounded pork chops evenly with kosher salt (about 1/4 tsp per chop) and black pepper. Let sit at room temperature for 10 minutes to take the chill off.

Set up breading station

Place the flour in a shallow dish. In a second bowl, whisk the eggs with the milk until smooth. Place the panko breadcrumbs in a third shallow dish. Pat each seasoned chop dry with paper towel before dredging.

Bread the pork

Dredge each chop lightly in flour, shaking off excess. Dip into the egg wash, allowing excess to drip off, then press firmly into the panko so the breadcrumbs adhere well and form an even coating. Place breaded chops on a rack while heating the oil.

Heat oil and fry

Pour oil into a large skillet to a depth of about 1/2 inch (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a breadcrumb sizzles and browns within 10–12 seconds. Fry chops in batches without crowding, 2–3 minutes per side until golden brown and internal temperature reaches 145–150°F (63–66°C). Adjust heat to maintain 325–350°F while frying.

Drain and rest

Transfer fried katsu to a wire rack set over a sheet pan or paper towels to drain. Let rest 3–5 minutes to allow juices to redistribute. Slice each chop into 5–6 strips for serving.

Tonkatsu Sauce

Combine ketchup, Worcestershire sauce, soy sauce, and mirin in a small bowl. Taste and add optional hot sauce or mustard for spice. Whisk until smooth. Refrigerate until ready to serve. Sauce can be made up to 2 days ahead.

Bento Sides

Cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Drain and combine rice with 1.5 cups water in a rice cooker or saucepan. If using a saucepan: bring to a boil, reduce to low, cover and simmer 15 minutes, then remove from heat and rest covered for 10 minutes.

Finish rice

Fluff the cooked rice with a rice paddle or fork, fold in 1 teaspoon rice vinegar and 1 teaspoon toasted sesame seeds. Keep covered and warm.

Prepare vegetables

While rice cooks, finely shred the cabbage and julienne the carrot. Toss shredded cabbage and carrot with a light squeeze of lemon (about half a wedge) and a pinch of salt to crisp them. Place cabbage and carrot in the bento as a fresh bed under the sliced katsu.

Assemble pickles and mayo

Spoon pickled ginger or tsukemono into a small compartment. Mix the Japanese mayonnaise (2 tbs) with a small pinch of sesame seeds and a drop of soy if desired; place in a small dipping container for the katsu.

Garnish & Assembly

Divide the rice among 2 large bento boxes or 3 smaller ones for individual servings. Arrange a bed of shredded cabbage and carrot in each box. Place sliced pork katsu on top of the cabbage. Drizzle some tonkatsu sauce over the katsu or serve it on the side. Add lemon wedges, pickles, and the mayo dip. Sprinkle sliced scallions and toasted sesame seeds over the rice and katsu for finish.