Spread out the pork slices, and place 2 shiso leaves on each slice. Spread 1 teaspoon wasabi-zuke over the shiso, top with 1/2 slice of cheese, then roll them up.
Dust the wraps with flour, dredge in a beaten egg, and cover with panko before plunging into 360F/180C oil until done.
Cut in half diagonally and arrange in a bento box.
Story Behind this Recipe
Congratulations to Mt. Fuji in becoming a UNESCO World Heritage Site! Wasabi-zuke, shirasu (young sardines), Sakura shrimp, clementines, and tea are all regional specialties of Shizuoka. I wanted to pack lots of Shizuoka's delights into this hearty bento.
I used Shizuoka's wasabi-zuke rolled in pork and deep-fried it. They have a rich taste, so are good even after they cool; making them well-suited for bento.