Description
These Japanese Katsu Bowls with Tonkatsu Sauce are a delicious and satisfying meal featuring crispy breaded pork cutlets served over fluffy rice and crunchy vegetables, drizzled with a savory-sweet Tonkatsu sauce.
Ingredients
Scale
Pork Cutlets:
- 4 boneless pork cutlets (about 1/2-inch thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Additional Ingredients:
- 2 cups cooked white rice
- 1 cup shredded green cabbage
- 1/2 cup sliced cucumbers
- 1/2 cup shredded carrots
- 2 green onions (sliced)
- 1 tablespoon toasted sesame seeds
Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- 1 teaspoon Dijon mustard
Instructions
- Prepare Pork Cutlets: Season pork cutlets with salt and pepper. Dredge in flour, dip in beaten eggs, then coat with panko breadcrumbs. Fry in oil until golden brown and cooked through.
- Make Tonkatsu Sauce: Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until smooth.
- Assemble Bowls: Divide rice into bowls. Top with cabbage, cucumbers, carrots, and sliced katsu. Drizzle with Tonkatsu sauce. Garnish with green onions and sesame seeds.
Notes
- You can substitute chicken cutlets for pork.
- For a lighter version, air-fry the katsu at 400°F for 10–12 minutes.
- Serve with miso soup or pickled ginger for a complete Japanese meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 10g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 135mg
