Chicken Katsu Bento



  • 2 frozen panko-breaded fried chicken breasts
  • ⅓ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 3 tablespoons Mizkan™ Natural Rice Vinegar, divided
  • 1 tablespoon soy sauce
  • ¼ teaspoon garlic powder


  • 1 cup shredded red and/or green cabbage
  • ½ cup shredded carrots
  • 1 tablespoon extra virgin olive oil
  • Microgreens and edible flower petals (optional)
  • Cooked short-grain sushi rice, cooled


  1. Prepare chicken as directed on package. Cut into 1-inch-wide strips. Whisk ketchup, Worcestershire, 1 tablespoon vinegar, soy sauce and garlic powder until smooth.
  2. Toss slaw ingredients with remaining 2 tablespoons vinegar.
  3. Pack each bento box evenly with rice, chicken and slaw. Drizzle chicken with sauce mixture. Refrigerate bento boxes if not consuming immediately.


Serving: 2 Servings



21 Minutes