Shiokoji Pork Fry Bento

For these bentos, I made tonkatsu (pork cutlet) but I want to call it *pork fry* for no reason. I did a bit different thing this time. Having quite thin pork slices (which were actually for shabushabu), I rolled them into nugget-like shapes by hand. Then put on a bit of shiokoji and panko and then fried them as usual. Along with it, I added lemon wedges and mini bottles of shoyu instead of tonkatsu sauce. I also made ketchup/mayo shrimp. Since ketchup tastes kind of similar to tonkatsu sauce (both are sweet and sour, right?), I thought lemon-shoyu would go better this time. And I also made cheese omelet using leftover cheese from the cutout, and instant pickled cuke with my usual shiokoji for a little tidbit. It's nice to have a bit of tsukemono (pickled veggie) in a rice bento. By the way, since it's been getting hotter lately I'm wondering what to pack in bentos. Fortunately, although I've never had an experience with my bento going bad, I want to keep my bentos fresh and tasty on hot days. I gotta care about wettish raw greens and perishable foods.


とんかつを作りました～。でもなんとなく今回はポークフライと呼びたいわ。いつもとはちょっと違う事をしてみました。豚しゃぶ用のお肉があったので、手で丸めてナゲットみたいな形にして、塩麹をちょこっとまぶして後はいつものパン粉フライ。とんかつソースの代わりにレモンとしょうゆを添えました。ちょうどケチャマヨエビも作ったので味が重ならないようにね。ケチャップもとんかつソースも似たような味でしょ？甘酸っぱくて。なので今回はレモンじょうゆの方が合うはず。それから切れっぱしチーズを使ってオムレツ、お得意の塩麹できゅうりの即席漬けも作りました。ご飯弁当の時はちょっとした漬けものが入っているとうれしいです。ところでこの頃日に日に暑くなってきて、お弁当に何を詰めようか迷ってしまいます。幸いお弁当が悪くなってしまった経験は一度もないけど、やっぱり暑い日でもおいしくフレッシュに保ちたいし。湿っぽい生の葉っぱとか腐りやすいものとか気をつけなきゃ。