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Chicken Katsu Bento
Chicken Katsu Bento served over rice with Tamagoyaki, blackberries, strawberries, and broccoli. Delicious Chicken Katsu for dinner or lunch!
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course
Cuisine:
Japanese
Keyword:
bento
Servings:
1
bento
Calories:
424
kcal
Author:
Namiko Chen
Ingredients
cooked Japanese short-grain rice
chicken katsu
tonkatsu sauce
(for my homemade recipe,
click here
)
strawberries
blackberries
tomatoes
broccoli
(pre-blanched)
Tamagoyaki (Japanese Rolled Omelette)
(pre-cooked)
Instructions
Fill up half of bento box with Japanese rice. Let it cool so that hot/warm rice will not warm up other cool food.
Take leftover chicken katsu out of fridge or freezer and bake at 400ºF (200ºC) for a few minutes in a toaster oven (or oven) until it's warm.
Place chicken katsu on top of rice and drizzle tonkatsu sauce on top (or put it in a different sauce container).
Wash strawberries, blackberries, and tomatoes, and pat dry. Cut if necessary. Place nicely in the bento box along with broccoli and tamagoyaki.
Cool down completely before closing the bento box.
Notes
Please read
FOOD SAFETY TIPS
.
Nutrition
Calories:
424
kcal
·
Carbohydrates:
47
g
·
Protein:
28
g
·
Fat:
12
g
·
Saturated Fat:
5
g
·
Polyunsaturated Fat:
1
g
·
Monounsaturated Fat:
2
g
·
Trans Fat:
1
g
·
Cholesterol:
223
mg
·
Sodium:
450
mg
·
Potassium:
698
mg
·
Fiber:
4
g
·
Sugar:
9
g
·
Vitamin A:
881
IU
·
Vitamin C:
45
mg
·
Calcium:
75
mg
·
Iron:
4
mg