200g pork tenderloin, thinly sliced
¼ cup yuzu juice (or orange juice)
1 tbsp light soy sauce
2 tsp mirin
1 tsp rice wine vinegar
1 tsp minced ginger
1 tbsp white miso
1 tsp light soy sauce
1 tbsp Japanese seasoning (furikake)
1 cup cooked sushi rice, cooled
Nori sheets, to serve
1 cup sweet potato, diced
2 eggs, hardboiled
Place the pork in a bowl with the yuzu juice, light soy sauce, mirin, vinegar and ginger and stir until completely coated. Cover and place in the fridge to marinate for an hour.
Bring the pork to room temperature. Heat a frypan over medium-high heat and sear the pork for 2-3 minutes on each side until cooked all the way through. Set aside.
In a bowl, combine the miso, light soy and seasoning. Line a small bowl or cup with clingfilm, and with wet hands, place a handful of the rice into the clingfilm and press down. Make a well in the centre and fill with a teaspoon of the miso mixture, then cover up with rice. Remove from the cup or bowl and wrap tightly in the cling film and shape into a ball or triangle, then remove the clingfilm and wrap in a nori sheet.
Steam the sweet potato until tender then set aside to cool. Combine with some mayonnaise and chopped nori, if desired.
To assemble, place the cooked pork in one compartment of the bento box, the onigiri in another, followed by the eggs, vegetables and sweet potato mixture. Serve at room temperature.