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Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento

Edo-Tokyo Style Sweet Miso and Leek Pork Cutlet Bento

This dish is a mixture of Edo-style stubborn upholding of traditions and the Tokyo-style zeal for perfection. This bento dish is full of savoury goodness. (Note: Edo is the old name of Tokyo.)

Ingredients: Serves 2

Thinly sliced pork roast
4 slices
Edo-style sweet miso
1 tablespoon
Shiso leaves
2 leaves
Salt
a small amount
Pepper
a small amount
Flour (for sprinkling)
as needed
Japanese leek (the white part)
16~20cm
The coating:
●White flour
2 tablespoons
●Water
3 tablespoons
Panko
6 heaping tablespoons
Frying oil
as needed

Steps

1. Cut the leek into 4~5cm lengths. Lightly season with salt. Cut the shiso leaves into half.
2. Spread out the pork slices and season with pepper. Spread on the sweet miso paste. Layer the shiso and leek on the end closest to you, and roll the meat around the ingredients.
3. Sprinkle the outside of the finished roll with flour.
4. Combine and mix the ● ingredients thoroughly.
5. Drench the rolls from step 3 in the mixture from step 4 and press the surface of the rolls thoroughly with the panko.
6. Heat the oil to 360F/180C and fry the rolls. They will be golden brown when finished.

Story Behind this Recipe

This recipe is an entry for the international bento contest. I made this recipe because I wanted people to realize the goodness of foods produced and grown in the Tokyo region.