Description
A deliciously crispy Japanese Katsu Bowl featuring golden fried pork or chicken cutlets served over steamed white rice and shredded cabbage, topped with a savory homemade Tonkatsu sauce. This comforting and easy-to-make dish combines crunchy textures with rich flavors for a satisfying meal perfect for any occasion.
Ingredients
Scale
Main Ingredients
- 4 boneless pork chops or chicken breasts, pounded to 1/2-inch thickness
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups cooked white rice
- 1 cup shredded green cabbage
- 1 green onion, thinly sliced
- Sesame seeds (optional, for garnish)
Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp sugar
- 1/2 tsp garlic powder
Instructions
- Make Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder until smooth. Set aside to let the flavors meld.
- Prepare the Cutlets: Season the pork or chicken evenly with salt and black pepper. Dredge each piece first in all-purpose flour, shaking off any excess. Then dip into the beaten eggs, ensuring full coverage, and finally coat thoroughly with panko breadcrumbs, pressing gently so the crumbs adhere well.
- Fry the Cutlets: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering but not smoking. Carefully place the breaded cutlets in the pan and fry for 3 to 4 minutes on each side until they develop a golden brown crust and are cooked through to a safe internal temperature. Remove from oil and transfer to a paper towel-lined plate to drain any excess oil.
- Slice and Assemble Bowls: Using a sharp knife, slice the cooked katsu into strips. To assemble each bowl, place a generous serving of cooked white rice at the bottom, top with shredded green cabbage, arrange the sliced katsu on top, drizzle evenly with Tonkatsu sauce, and finish with a sprinkle of sliced green onions and optional sesame seeds. Serve immediately while hot and crispy.
Notes
- For a lighter version, bake or air-fry the katsu instead of frying; spray the breaded cutlets with oil and cook until crisp and golden.
- The Tonkatsu sauce can be prepared in advance and stored in the refrigerator for up to one week.
- Use mirin for a sweeter, authentic flavor or substitute rice vinegar for a tangier sauce.
- Adjust the level of seasoning in the sauce and cutlets according to taste preferences.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 140 mg
