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: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 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
- 3/4 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1 cup shredded cabbage
- 2 green onions, sliced
- 1/4 cup Tonkatsu sauce
- 1 tablespoon mayonnaise (optional)
- Pickled ginger or sliced cucumbers (optional, for garnish)
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow bowls: flour, beaten egg, and panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip into the egg, and finally coat evenly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat until shimmering.
- Fry the breaded pork chops for 3-4 minutes per side or until golden brown and cooked through.
- Drain on paper towels and let rest for a couple of minutes, then slice into strips.
- Divide cooked rice into bowls and top with shredded cabbage, sliced pork katsu, and green onions.
- Drizzle Tonkatsu sauce over the pork and cabbage. Add a dollop of mayonnaise if desired.
- Garnish with pickled ginger or cucumbers, and serve immediately.
Notes
For extra flavor, try adding a soft-boiled egg or serve with a side of miso soup to complement the meal.
Find it online: https://youreverydayfoodie.com/japanese-katsu-bowls-recipe/