Japanese Katsu Bowls recipe
Japanese Katsu Bowls feature crispy breaded pork cutlets served over steamed rice with a savory katsu sauce, making for a comforting and flavorful meal.
- 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 short-grain white rice
- 1/4 cup tonkatsu sauce or Japanese Worcestershire sauce
- 2 green onions, sliced
- 1/2 cup shredded cabbage (optional)
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow bowls: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each pork chop first in flour, shaking off excess, then dip into the egg, and finally coat evenly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the breaded pork chops for 3-4 minutes per side or until golden brown and cooked through.
- Transfer the cooked pork to a paper towel-lined plate to drain excess oil.
- Slice the pork cutlets into strips.
- Divide the cooked rice into two bowls, place sliced pork cutlets on top, drizzle with tonkatsu sauce, and garnish with sliced green onions and shredded cabbage if using.
Notes
For extra flavor, serve with a side of miso soup or pickled vegetables to complement the katsu bowls.
Find it online: https://delilita.com/japanese-katsu-bowls-recipe/