Sweet Potato and Cheese Pork Cutlet Bento recipe - ingredients, nutrition and when to eat it
This bento pairs rice and cabbage with a crispy pork cutlet wrapped around sweet potato and cheese.
This bento pairs rice and cabbage with a crispy pork cutlet wrapped around sweet potato and cheese. The cheese adds a savory richness, while the sweet potato brings a gentle sweetness, making it a satisfying lunch or dinner.
Lunchbox & quick meals · 35 minutes to cook
Nutrition (per 896.7g serving): 4183.9 kcal · protein 47.9g · carbohydrate 112.8g · fat 382.5g · sodium 522.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: If the sweet potato is too thick, it will be hard to roll, so slice it thinly and cook it first.
Tips: If the oil isn’t hot enough, the breading will absorb too much oil. Add a small piece of breadcrumbs; when it floats to the surface right away, the oil is ready.
Tips: Let the cutlet rest for 2 minutes before slicing to help keep all the cheese from running out at once.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Pork loin — 120 g
- Sweet potato — 50 g
- Mozzarella — 25 g
- Egg — 0.5 pc
- Flour — 10 g
- Breadcrumbs — 20 g
- Cooking oil — 400 ml
- Rice — 1 bowl
- Cabbage — 50 g
- Tonkatsu sauce — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g