Chicken Katsu Bento
Chicken Katsu Bento served over rice with Tamagoyaki, blackberries, strawberries, and broccoli. Delicious Chicken Katsu for dinner or lunch!
Ingredients
Servings: bento
- 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: 424kcal, Carbohydrates: 47g, Protein: 28g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 223mg, Sodium: 450mg, Potassium: 698mg, Fiber: 4g, Sugar: 9g, Vitamin A: 881IU, Vitamin C: 45mg, Calcium: 75mg, Iron: 4mg
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
