Description
Japanese Katsu Bowls with Tonkatsu Sauce is a delicious and satisfying meal featuring crispy breaded pork cutlets served over rice with a savory tonkatsu sauce.
Ingredients
Scale
Pork Cutlets:
- 4 boneless pork chops (1/2 inch thick)
- Salt and black pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or sugar)
- 1 teaspoon Dijon mustard
Additional:
- 2 cups cooked white rice
- 2 cups shredded green cabbage
- Sliced green onions or sesame seeds for garnish (optional)
Instructions
- Pound and Season Pork: Pound the pork chops to an even 1/2-inch thickness if needed. Season with salt and pepper.
- Prepare Breading Station: Set up three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
- Bread the Pork: Dredge each pork chop in flour, then egg, and coat with panko.
- Fry Pork Cutlets: Fry the breaded pork in hot oil until golden brown and cooked through.
- Make Tonkatsu Sauce: Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and mustard.
- Assemble Bowls: Slice pork, place over rice and cabbage, drizzle with tonkatsu sauce, and garnish.
Notes
- You can use chicken cutlets instead of pork for a variation.
- For a healthier option, bake the breaded pork at 400°F for 20–25 minutes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 33 g
- Cholesterol: 140 mg
