Bento #3: Tonkatsu and Dengaku-Style Eggplant
October 12th, 2009 | View Comments
This was last night’s dinner:
I made tonkatsu and dengaku-style roasted eggplant, both recipes from Harumi’s Japanese Home Cooking, along with the same sautéed baby bok choy from my first bento.
I had the long, Chinese-style eggplants, so instead of cooking them whole like the recipe calls for, I cut them into large chunks and pan-roasted them that in an oven-safe pan, taking care to brown all the fleshy sides. Then I stuck the whole thing under the broiler for four minutes instead of putting them on the (nonexistent) grill.
I skipped pounding the pork cutlets and I dredged them in corn starch because we were out of flour. And instead of deep-frying them, I pan-fried them in about a quarter-inch of oil.
The whole meal was very tasty and the leftovers fit nicely into Ms. Bento.
The top side bowl contains some sweet pickled daikon, a hard-boiled egg, grape tomatoes, and strawberries, along with two tiny bottles of katsu sauce.
Yvonne posted this on October 12th, 2009 @ 9:24pm in Bento Box Lunches, Japanese, Pork | Permalink to "Bento #3: Tonkatsu and Dengaku-Style Eggplant"
Likes to cook, eat, grow herbs, and collect kitchen gear in Houston, TX. 
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That looked like a totally awesome meal!