Description
Crispy Japanese Katsu Bowls are a comforting, crunchy rice bowl topped with golden panko-crusted cutlets and a tangy sauce.
Ingredients
Scale
- 1 cup panko breadcrumbs
- 2 boneless pork chops (or chicken breasts)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- Oil for frying (neutral oil like canola, vegetable, or peanut)
- Cooked rice, for serving
- Chopped scallions, for garnish
- Tonkatsu sauce, for drizzling
Instructions
- Season the pork chops with salt and pepper.
- Dredge each chop in flour, dip in the beaten egg, then coat in panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry the pork chops until golden brown and cooked through, about 3-4 minutes per side.
- Remove and let rest, then slice.
- Serve the sliced katsu over a bowl of rice, drizzle with tonkatsu sauce, and garnish with scallions.
Notes
For best texture, reheat katsu in a hot oven and keep rice separate until serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 150mg
Keywords: katsu, Japanese, comfort food, rice bowl, panko, dinner