Name: Delicious Japanese Katsu Bowls with Tonkatsu Sauce
Ingredients: For the main protein of the dish, you will need 1 pound of boneless pork loin or tenderloin. This meat is tender and juicy when cooked properly, creating a delightful contrast to the crispy coating.; Use 1 cup of panko breadcrumbs for the breading. Panko provides a light and airy texture that crisps up perfectly when fried, giving the katsu its signature crunch.; You will need 1/2 cup of all-purpose flour for dredging the pork cutlets. The flour helps the egg adhere to the meat and creates an even coating for the breadcrumbs.; Two large eggs are essential for binding everything together. Beaten eggs act as glue, helping the panko stick to the cutlets while frying.; Prepare or purchase 1/2 cup of tonkatsu sauce. This rich sauce adds depth to your katsu bowls with its sweet and tangy flavors that complement the pork beautifully.; Serve your katsu over 4 cups of cooked white rice. The rice acts as a hearty base for the katsu and absorbs some of the delicious sauce.; Chop 2 green onions for garnish. These add a fresh crunch and color to your dish while balancing out flavors beautifully.; 

Description

Japanese Katsu Bowls with Tonkatsu Sauce are a staple in Japanese cuisine that combines crispy breaded pork cutlet with savory sauce over rice. This dish is simple to prepare but full of flavor, making it a popular choice for both home cooks and restaurant menus. In this article, you will learn how to create these delicious bowls from scratch, ensuring each bite is satisfying and packed with umami goodness.

Ingredients

Scale

Pork Cutlet

For the main protein of the dish, you will need 1 pound of boneless pork loin or tenderloin. This meat is tender and juicy when cooked properly, creating a delightful contrast to the crispy coating.

Panko Breadcrumbs

Use 1 cup of panko breadcrumbs for the breading. Panko provides a light and airy texture that crisps up perfectly when fried, giving the katsu its signature crunch.

All-Purpose Flour

You will need 1/2 cup of all-purpose flour for dredging the pork cutlets. The flour helps the egg adhere to the meat and creates an even coating for the breadcrumbs.

Eggs

Two large eggs are essential for binding everything together. Beaten eggs act as glue, helping the panko stick to the cutlets while frying.

Tonkatsu Sauce

Prepare or purchase 1/2 cup of tonkatsu sauce. This rich sauce adds depth to your katsu bowls with its sweet and tangy flavors that complement the pork beautifully.

Cooked Rice

Serve your katsu over 4 cups of cooked white rice. The rice acts as a hearty base for the katsu and absorbs some of the delicious sauce.

Green Onions

Chop 2 green onions for garnish. These add a fresh crunch and color to your dish while balancing out flavors beautifully.