Filling Katsu Bento

• 1 cutlet Tonkatsu pork cutlet
• 1 1/2~2 Egg
• 100 ml after diluting as instructed on the label Mentsuyu
• 1 Sugar
• 1/4 Japanese leek or onions

1. Cut the tonkatsu into 6 pieces.
2. If you fry it in advance and store in the refrigerator, it's more convenient.
3. Slice the Japanese leek diagonally.
4. Put the mentsuyu, sugar, and Japanese leek in a small pot and bring to a boil.
5. Add the tonkatsu.
6. Add 3/4 of the beaten egg, cover with a lid, and simmer for about 20 seconds on high heat.
7. Add the remaining egg, cover, and simmer for another 20 seconds.
8. Let stand for about 2 minutes.
9. Fill the bento box with rice, then top with Step 3.
10. If there's not a lot of liquid, add a bit of the mentsuyu.
11. Rolled Omlete
12. Spicy Teriyaki Chicken
13. Shogayaki Bento
14. Teriyaki Salmon Bento

tonkatsu pork, egg, sugar, japanese

Taken from cookpad.com/us/recipes/158989-filling-katsu-bento (may not work)