Japanese Katsu Bowls recipe
Enjoy a delicious and comforting Japanese Katsu Bowl featuring crispy breaded pork cutlets served over steamed rice with savory sauce and fresh vegetables.
- 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 white rice
- 1 cup shredded green cabbage
- 1/4 cup tonkatsu sauce
- 2 green onions, thinly sliced
- Pickled ginger, for garnish (optional)
Instructions
- Season pork chops with salt and pepper on both sides.
- Set up three shallow dishes for breading: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Coat each pork chop in flour, shaking off excess, then dip into egg, and finally press into panko breadcrumbs until fully coated.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat.
- Fry the breaded pork chops for 3-4 minutes on each side until golden brown and fully cooked. Transfer to a paper towel-lined plate to drain excess oil.
- Slice the pork cutlets into strips.
- Divide cooked rice between two bowls. Top with shredded cabbage, sliced pork cutlet, and drizzle tonkatsu sauce over the top.
- Garnish with green onions and pickled ginger if desired. Serve immediately.
Notes
For extra flavor, try serving the Katsu bowl with a soft-boiled egg or add steamed vegetables on the side.
Find it online: https://carmenwausa.com/japanese-katsu-bowls-recipe/