Japanese Katsu Bowls
A delightful fusion of crispy pork cutlets served over fluffy rice and drizzled with sweet and tangy tonkatsu sauce. Perfect for a busy weeknight dinner or indulgent weekend brunch.
Ingredients
For the Katsu
- 4 pieces Pork cutlets Can substitute chicken or tofu.
- 1 cup Panko breadcrumbs For extra crunch, double-dip in egg and panko.
- 1 large Egg Beaten.
- 1/2 cup Flour Can use gluten-free flour if needed.
- 1/2 cup Tonkatsu sauce For drizzling.
- 4 cups Cooked rice Use white or brown rice.
- 1/2 cup Vegetable oil For frying.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Pepper To taste.
Instructions
Preparation
- Generously sprinkle salt and pepper on both sides of the pork cutlets.
- Set up three shallow dishes—one with flour, one with beaten egg, and one with panko breadcrumbs.
- Coat each cutlet in flour, then dip it into the egg, and finally, press it into the panko breadcrumbs until well coated.
Cooking
- In a frying pan, pour a good amount of vegetable oil and heat it over medium heat until shimmering.
- Place breaded cutlets in the hot oil and cook for about 4-5 minutes on each side, or until they become golden brown and are cooked through.
- Once cooked, remove the cutlets and place them on a paper towel-lined plate to soak up excess oil.
Serving
- Slice the cutlets and arrange them over a generous portion of fluffy rice.
- Drizzle with tonkatsu sauce for that final touch of flavor.
Notes
Serve with pickled vegetables, sesame seeds, or green onions. For a complete meal, pair with a fresh salad or miso soup. Store leftovers in an airtight container for up to 3 days. Reheat in a skillet to maintain crispiness.