Description
Japanese Katsu Bowls with Tonkatsu Sauce are a comforting and flavorful dish featuring crispy breaded pork or chicken cutlets served over steamed rice with a sweet and savory tonkatsu sauce and fresh vegetables.
Ingredients
Units
Scale
- 2 boneless pork chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked white rice
- 1/2 cup shredded cabbage
- 1/4 cup sliced green onions
- 1 tbsp sesame seeds (optional)
- For Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or sugar)
- 1 tsp Dijon mustard
Instructions
- Pound the pork or chicken to even thickness and season with salt and pepper.
- Coat each piece in flour, then dip in beaten egg, and coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat and fry cutlets for 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- In a small bowl, mix all ingredients for the tonkatsu sauce until well combined.
- Slice the cooked katsu into strips.
- Assemble bowls by placing rice in the bottom, then top with shredded cabbage, sliced katsu, green onions, and a drizzle of tonkatsu sauce.
- Garnish with sesame seeds if desired. Serve immediately.
Notes
- Use chicken thighs for a juicier option.
- Tonkatsu sauce can be made ahead and stored in the fridge for up to a week.
- Try adding a soft-boiled egg or pickled vegetables for variation.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 10g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 100mg