This simple bento contains chicken tender katsu, a folded fried-egg and asparagus stir-fry. First I directly pressed and stuck panko by hand to both sides of chicken tenders, then fried them in a little oil. It's much simpler than the regular three-steps (flour-egg-panko), isn't it? I always do this way for bento because it's much less time and effort consuming. And I think thinner panko crust is better when you eat it cold.
Today's quick okazu! I boiled lightly and drained asparagus, then stir-fried it with a little sesame oil, shiokoji and black pepper until the excess water is gone.
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