Japanese Katsu Bowls recipe
Japanese Katsu Bowls combine crispy breaded pork cutlets served over steamed rice with a savory katsu sauce, creating a comforting and flavorful meal perfect for any day.
- 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 chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1/4 cup tonkatsu sauce (store-bought or homemade)
- 2 green onions, thinly sliced
- Pickled ginger or shredded cabbage (optional, for serving)
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Coat each pork chop in flour, shaking off the excess, then dip into the egg, and finally press into the panko breadcrumbs until well covered.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until hot (around 350°F/175°C).
- Fry the breaded pork chops until golden brown and cooked through, about 3-4 minutes per side.
- Transfer the cooked pork to a paper towel-lined plate to drain excess oil, then slice into strips.
- Divide the cooked rice between two bowls. Arrange the sliced pork katsu on top.
- Drizzle tonkatsu sauce generously over the pork and rice.
- Garnish with sliced green onions and serve with pickled ginger or shredded cabbage if desired.
Notes
For extra flavor, serve with a side of miso soup or add a soft-boiled egg on top for added richness.
Find it online: https://dumafoods.com/japanese-katsu-bowls-recipe/