BBQ Tonkatsu Pork Bento Bowl
with Japanese Rice & Cucumber Salad
Tonight we are headed to Japan for a crispy panko-crusted pork schnitzel drizzled with Tonkatsu-style sauce. And if that’s not enough, the fluffy soy flavoured rice and cucumber salad sides will convince you to make this Japanese comfort food one of your favourites.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
jasmine rice
(May be present: Wheat, Gluten, Soy. )
1
cucumber
1 packet
panko breadcrumbs
(Contains Gluten, Wheat; May be present: Soy. )
1 packet
pork schnitzels
1 packet
Japanese dressing
(Contains Sesame, Soy;)
1 bag
mixed salad leaves
1 bag
coriander
1 packet
sesame dressing
(Contains Egg, Gluten, Sesame, Soy, Wheat; May be present: Milk. )
1 packet
BBQ sauce
Not included in your delivery
olive oil
1.25 cup
boiling water
2 tbs
plain flour
(Contains Gluten, Wheat;)
¼ tsp
salt
1
egg
(Contains Egg;)
1 packet
soy sauce mix
(Contains Soy, Gluten, Wheat;)
Nutritional Values
Utensils
Instructions
• Boil the kettle. Add the boiling water (1 1/4 cups for 2 people / 2 1/2 cups for 4 people ) to a medium saucepan. • Add jasmine rice, stir, bring to a boil, then cover with a lid and reduce heat to low. • Cook for 12 minutes, then remove pan from the heat and keep covered until rice is tender and all the water is absorbed, 10-15 minutes.
TIP: The rice will finish cooking in its own steam, so don't peek!
• Meanwhile, thinly slice cucumber into rounds. • In a shallow bowl, combine the plain flour and the salt. In a second shallow bowl, whisk the egg. In a third shallow bowl, place panko breadcrumbs. • Dip pork schnitzels into flour mixture, followed by egg, and finally in panko breadcrumbs. Set aside on a plate.
• When rice has 5 minutes remaining, heat a large frying pan with enough olive oil to coat the base over high heat. • Fry pork schnitzels in batches until golden and cooked through, 1-2 minutes each side. Transfer to a paper towel-lined plate.
• Meanwhile, in a medium bowl, combine Japanese dressing and a drizzle of olive oil. Season with pepper. • Just before serving, add mixed salad leaves and cucumber. Toss to coat.
TIP: Tossing the salad just before serving keeps the leaves crisp!
• To the saucepan with the rice, add soy sauce mix, stirring to combine.
• Slice pork. • Divide Japanese rice and cucumber salad between bowls. Top rice with pork. Tear over coriander leaves. • Drizzle sesame dressing and BBQ sauce over pork to serve. Enjoy!