Japanese Katsu Bowls recipe
Japanese Katsu Bowls combine crispy breaded pork cutlets served over steamed rice with a savory katsu sauce, offering a delicious and satisfying meal perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork cutlets (tonkatsu)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- 1 cup shredded cabbage
- Optional: sliced green onions, sesame seeds for garnish
Instructions
- Season the pork cutlets with salt and pepper on both sides.
- Prepare three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each cutlet first in flour, shaking off excess, then dip in the egg, and finally coat evenly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the breaded cutlets for about 3-4 minutes per side until golden brown and cooked through.
- Drain the pork cutlets on paper towels, then slice into strips.
- Divide the cooked rice into bowls, place shredded cabbage on the side, and top with sliced pork cutlets.
- Drizzle tonkatsu sauce generously over the cutlets.
- Garnish with sliced green onions and sesame seeds if desired, and serve immediately.
Notes
For an extra crunchy texture, double-coat the pork cutlets by repeating the egg and panko steps. Serve with a side of miso soup for a complete meal.
Find it online: https://grilldrip.com/japanese-katsu-bowls-recipe/