Description
Delicious and filling Japanese Katsu Bowls featuring crispy cutlets and flavorful tonkatsu sauce, perfect for weeknight meals.
Ingredients
Scale
- 2 boneless pork chops or chicken breasts (pounded thin)
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Season the pork or chicken with salt and pepper. Dredge each piece in flour, dip it in the beaten egg, and then coat thoroughly in panko breadcrumbs.
- Heat a generous amount of oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes on each side until golden and crispy. Transfer to a wire rack or paper towel–lined plate to drain excess oil.
- In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and mustard. Simmer over low heat for 2–3 minutes, stirring until the sauce thickens. Set aside.
- Slice the cutlets into strips. Divide the cooked rice into bowls, top with sliced katsu, drizzle with sauce, and finish with shredded cabbage and your choice of toppings.
- Serve hot and enjoy every crispy, saucy bite!
Notes
For extra crunch, use fresh panko breadcrumbs. Ensure the oil is hot enough before frying. Add sriracha for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 9g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg
Keywords: katsu, tonkatsu, Japanese food, quick dinner, comfort food