Monkey Tonkatsu Sandwich Bento

Our second daughter was born in the year of the monkey–a sign that pretty much describes her to the T. Inquisitive, funny, mischievous, and very, very precocious, my cute little monkey girl inspired this bento today.

You can use either chicken or pork–I just so happened to have pork on me. If you use chicken, do me a favor and use thigh meat. Breast is such a dry unflavorful part of the chicken that I won’t use it unless absolutely necessary (and to be honest, I can’t think of a single thing to use it for except maybe salad.)

I have tonkatsu sauce, but if you don’t, ketchup, barbecue sauce, Worcestershire sauce all work well. Just need some acid to give it a bit of a kick.

Same with the panko breading–if you don’t have that, sweet potato or corn starch all work fine on its own. I like the extra crunch.

This same tonkatsu recipe can be used for katsudon or katsu curry (recipe for katsu curry can be found here)–pretty much anything that calls for katsu this recipe will work for.

Recipe for the Tonkatsu

• 1 5inch round, 1/2 inch thick piece of pork tenderloin
• 2 tablespoons corn or sweet potato starch
• 1 cup panko bread crumbs
• 1 egg beaten, for egg wash
• Vegetable oil, for frying, as much as needed to cover the bottom of your pan with 1 inch of oil
• 1 pinch salt
• 1 pinch pepper

1. Optional: Tenderizing the meat will give you a bigger, rounder, flatter, and crispier piece. Not doing so will be a meatier bite. I did not do it this time but if you suspect the meat to be poor quality and tough, then you can.
2. Heat vegetable oil in a frying pan over medium high heat. When you drop some panko breading in and it starts sizzling and bubbling, it’s ready. Keep and eye on it and don’t let it smoke or else your katsu will not have a pretty golden color.
3. Sprinkle on a pinch of salt and pepper on both sides of the pork. Coat both sides in a thin layer of corn/sweet potato starch (this helps it hold the egg wash and panko breading so it doesn’t come off in the oil.) Dip the meat in the egg wash and cover in panko breading–I use a plate with the panko spread out. If you don’t have panko breading, cover it in more corn/sweet potato starch.
4. Fry in the oil until both sides are golden brown. Check the interior by poking a small hole–the juice should run clear and the meat should no longer be pink. Take out and drain on a paper towel.

Recipe for the Sandwich

• Brioche Bun, lightly toasted
• Lettuce
• Tomato
• Onion
• Mixed Greens
• Cheese
• Tonkatsu Sauce (Sub Ketchup, Barbecue, or Worcestershire sauce if you don’t have Tonkatsu sauce)
• Mayonnaise

1. In whatever order you want, assemble your sandwich!