Tonkatsu Bento - Tiffoodss

Tenderize pork using a meat mallet (you can use a fork)
Season pork with salt and pepper
Prepare flour, egg, and panko station. Egg should be whisked until the egg yolk and egg white is combined.
Coat pork in flour, egg, then panko bread crumbs
Heat neutral-flavored oil in a pot
Deep fry pork on medium heat
Fry both sides for about 2-3 minutes until golden brown (depending on thickness and size of pork)
Remove from oil and slice into 3/4in pieces

Cut chicken into bite-sized pieces
Place chicken in a bowl and combine with soy sauce, sake, mirin, garlic, and ginger
Marinate for at least 30 min
Remove from marinade and coat chicken in potato starch
Heat oil in a pot
Deep fry chicken on medium heat until golden brown (timing depends on size of chicken)
Remove from oil and place on wire rack to remove excess oil (you can place it on a paper towel to remove excess oil as well)

Whisk together egg, soy sauce, mirin, sugar in a mixing bowl (I am using a measuring cup because it is easier to pour)
On low heat, oil pan and remove excess oil with paper towel.
Pour a thin layer of the egg mixture into a rectangle shaped tamagoyaki pan. If you do not have a tamagoyaki pan, you can use a regular pan
Once it is half cooked, gather the egg onto one side of the pan
Pour a thin layer of the egg mixture, lift the cooked egg so the runny egg will steep under the cooked egg. This ensures a smooth transition and gives it the rolled effect
Once the egg mixture is half cooked, roll the omelet over to the other side
Continue this process until the egg mixture is gone
Make sure to shape and press into a rectangular shape as you continue to build the omelet
Remove from heat and chill for 10 minutes before slicing
Slice in ½ in pieces and it is ready to be packed in a bento