Description
Craving a crispy, savory, and satisfying meal? Japanese Katsu Bowls with Tonkatsu Sauce bring the perfect blend of crunch and umami flavors in every bite. This dish features golden-brown, panko-crusted pork or chicken cutlets served over steamed rice, drizzled with a rich and tangy tonkatsu sauce. It’s a restaurant-quality meal that you can easily make at home.
Ingredients
Scale
For the Katsu:
- 2 boneless pork chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or honey as a substitute)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
For the Bowl:
- 2 cups cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1 green onion, sliced
- Toasted sesame seeds (optional)
Instructions
- Prepare the Katsu:
- Season the pork or chicken with salt and pepper.
- Dredge in flour, then dip into the beaten egg, and coat with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a pan over medium heat.
- Fry each cutlet for about 3-4 minutes per side until golden brown and cooked through.
- Transfer to a wire rack or paper towel to drain excess oil.
- Make the Tonkatsu Sauce:
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and garlic powder until smooth.
- Assemble the Katsu Bowl:
- Place a generous scoop of rice in a bowl.
- Slice the crispy katsu into strips and arrange on top of the rice.
- Drizzle with homemade tonkatsu sauce.
- Garnish with shredded cabbage, green onions, and sesame seeds.