Japanese Katsu Bowls recipe
Japanese Katsu Bowls combine crispy breaded pork cutlets with steamed rice and savory sauce, creating a comforting and flavorful meal perfect for weeknights.
- 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 loin chops
- 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
- 2 green onions, thinly sliced
- 1/2 cup shredded cabbage
- Optional: sesame seeds for garnish
Instructions
- Season the pork chops with salt and pepper on both sides.
- Place the flour, beaten egg, and panko breadcrumbs each in separate shallow bowls.
- Dredge each pork chop first in flour, shaking off excess, then dip into the beaten egg, and finally coat thoroughly with panko breadcrumbs.
- Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
- Fry the breaded pork chops for 3-4 minutes on each side or until golden brown and cooked through.
- Transfer cooked pork to a paper towel-lined plate to drain excess oil, then slice into strips.
- Divide the cooked rice between serving bowls, top with shredded cabbage and sliced pork cutlet.
- Drizzle tonkatsu sauce over the pork and garnish with sliced green onions and sesame seeds if desired.
- Serve immediately for best texture and flavor.
Notes
For an extra crunch, serve with a side of pickled ginger or add a soft fried egg on top to enhance richness.
Find it online: https://justflowe.com/japanese-katsu-bowls-recipe/