Description
Indulge in the crispy goodness of Japanese Katsu Bowls with a savory Tonkatsu Sauce. This recipe features tender pork cutlets breaded and fried to perfection, served over fluffy white rice and a colorful assortment of vegetables, all drizzled with a flavorful sauce.
Ingredients
Scale
Pork Cutlets:
- 4 boneless pork chops (1/2-inch thick)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
Additional Ingredients:
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 small cucumber, thinly sliced
- 1 medium carrot, julienned
- 2 green onions, sliced
Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or honey)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
Instructions
- Pound and Season: Pound pork chops to even thickness, season with salt and pepper.
- Breading: Dredge chops in flour, then egg, then panko.
- Fry: Fry in oil until golden brown and cooked through.
- Make Sauce: Whisk together tonkatsu sauce ingredients.
- Assemble Bowls: Layer rice, cabbage, cucumber, carrot, green onions, and sliced pork. Drizzle with tonkatsu sauce.
Notes
- You can use chicken cutlets as a pork alternative.
- For a healthier option, try baking or air frying the cutlets.
- Tonkatsu sauce can be made in advance and refrigerated for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 630
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 140mg
