Steps

1. In a bowl, mix 2 tbsp all-purpose flour with approx. 2 tbsp water until it reaches a sticky consistency for the breadcrumbs to adhere.
   🕒 00:43
2. Prepare dry Panko breadcrumbs (as needed) in a shallow dish.
   🕒 01:19
3. Sprinkle a pinch of salt over 150g pork loin slices, mix, divide in half, and flatten each portion.
   🕒 01:33
4. Evenly coat the flattened pork with the prepared batter, then generously coat with dry Panko breadcrumbs (as needed), pressing lightly to spread. Repeat with the other piece, coating with batter and then Panko.
   🕒 02:08
5. Heat vegetable oil (as needed) in a frying pan over medium heat and cook the katsu.
   🕒 00:25
6. Finely shred 50g cabbage, place in a bowl, and sprinkle with a pinch of salt.
   🕒 04:44
7. Chop 20g takuan.
   🕒 05:53
8. Once the katsu is golden brown on both sides, remove from heat and drain excess oil.
   🕒 06:18
9. Squeeze out excess moisture from the salted cabbage. Combine with chopped 20g takuan, 1/2 tsp white sesame seeds, and a splash of vinegar.
   🕒 07:49
10. Pack 1 serving of warm cooked rice into the bento box.
    🕒 08:58
11. Drain the cooked katsu and generously coat both sides with your favorite sauce (as needed).
    🕒 09:44
12. Place the sauced katsu generously on top of the rice in the bento box. Cool slightly before packing for best results.
    🕒 10:12
13. Place the prepared cabbage and takuan salad next to the sauce katsu.
    🕒 10:39
14. If desired, drizzle more of your favorite sauce (as needed) generously over the top.
    🕒 10:48