INGREDIENTS
- A bento box of your choice (I used a double decker bento box)
- A handful of shredded cabbage
- 1 cup cooked rice
- 50g/1.8oz Goma-ae with snow pea shoots
- Bulldog tonkatsu sauce in a tiny bottle/jar/container
- 100-150g / 3.5-5.3oz Tonkatsu cut into 2cm/¾" wide strips
- 2 tomato wedges
- Black sesame seeds with salt (optional)
- A mini foil cupcake liner
- 50g/1.8oz Japanese Potato Salad
Instructions
1st Box
- While the rice is still hot or warm, place the rice in the bento box and let it cool.
- Put snow pea shoots goma-ae in a foil cupcake liner and place it next to the rice.
In a small space next to the cupcake liner containing goma-ae, place tomato wedges.
2nd Box
Place the potato salad at one end of the box.
- Place shredded cabbage next to the potato salad, allowing sufficient space for the tonkatsu to fit in.
- Place the tonkatsu pieces to fill the box.
- If the container of tonkatsu sauce is small enough to fit in the corner of the bento box, put it in the box. Otherwise, pack it separately.
Comments
Post a Comment