Japanese Katsu Bowls recipe
Japanese Katsu Bowls feature crispy breaded pork cutlets served over steamed rice with savory tonkatsu sauce and fresh vegetables, delivering a satisfying 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 loin chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1 cup shredded cabbage
- 1/4 cup tonkatsu sauce
- 2 green onions, sliced
- Optional: sesame seeds for garnish
Instructions
- Season the pork chops with salt and pepper on both sides.
- Prepare three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip into the egg, and finally coat thoroughly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat until hot but not smoking.
- Fry the breaded pork chops for 3-4 minutes per side until golden brown and cooked through.
- Transfer cooked pork to a paper towel-lined plate to drain excess oil, then slice into strips.
- Divide cooked rice into bowls, top with shredded cabbage and sliced pork cutlet.
- Drizzle with tonkatsu sauce and garnish with sliced green onions and sesame seeds if desired.
- Serve immediately and enjoy.
Notes
For extra flavor, serve with a side of miso soup or pickled ginger to complement the katsu bowls.
Find it online: https://milabites.com/japanese-katsu-bowls-recipe/