Description
A delicious and comforting Japanese Katsu Bowl featuring crispy breaded pork or chicken cutlets served over steamed short-grain rice, topped with a tangy and savory homemade tonkatsu sauce, shredded cabbage, green onions, and toasted sesame seeds for an authentic and satisfying meal.
Ingredients
Scale
For the Katsu:
- 2 boneless pork chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying (about 1/2 inch depth)
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or honey as a substitute)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
For the Bowl:
- 2 cups cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1 green onion, sliced
- Toasted sesame seeds (optional)
Instructions
- Prepare the Katsu: Season the pork or chicken cutlets with salt and pepper on both sides. Dredge each piece first in the all-purpose flour, shaking off any excess. Then dip into the beaten egg, ensuring full coverage. Finally, coat thoroughly with panko breadcrumbs to create a crunchy exterior.
- Fry the Katsu: Heat vegetable oil in a pan to about 350°F (medium heat) to a depth of 1/2 inch. Fry the breaded cutlets for about 3-4 minutes per side, until they turn golden brown and are cooked through. Use a meat thermometer to ensure internal temperature reaches 145°F for pork or 165°F for chicken. Remove and drain on a wire rack or paper towels to absorb excess oil.
- Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or honey), Dijon mustard, and garlic powder until the mixture is smooth and well combined. Adjust the sauce to taste if needed.
- Assemble the Katsu Bowl: Spoon a generous portion of cooked Japanese short-grain rice into each bowl. Slice the crispy katsu into strips and arrange them over the rice. Drizzle the prepared tonkatsu sauce evenly on top. Garnish with shredded cabbage, sliced green onions, and sprinkle with toasted sesame seeds if desired for extra flavor and texture.
Notes
- You can substitute chicken breasts instead of pork chops for a lighter option.
- Use mirin for authentic taste, but honey works well as a substitute.
- Make sure the oil is hot enough before frying to ensure a crispy crust without absorbing excess oil.
- For a gluten-free version, substitute all-purpose flour and panko breadcrumbs with gluten-free alternatives.
- Leftover tonkatsu sauce can be stored in the refrigerator for up to one week.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Japanese Katsu Bowl, Tonkatsu Sauce, Crispy Pork Cutlets, Chicken Katsu, Japanese comfort food, Fried pork chops, Panko breaded cutlets
