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Japanese Katsu Bowls with Tonkatsu Sauce Recipe

Japanese Katsu Bowls with Tonkatsu Sauce Recipe
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★★★★★

5.2 from 10 reviews

Japanese Katsu Bowls with Tonkatsu Sauce feature crispy breaded pork or chicken cutlets served over fluffy Japanese short-grain rice, drizzled with a tangy and savory homemade tonkatsu sauce, and garnished with shredded cabbage, green onions, and toasted sesame seeds. This comforting dish offers a perfect balance of textures and flavors for an authentic Japanese-inspired meal.

Ingredients

Scale

For the Katsu:

  • 2 boneless pork chops or chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying (about 1/2 inch in pan)

For the Tonkatsu Sauce:

  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin (or honey as a substitute)
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder

For the Bowl:

  • 2 cups cooked Japanese short-grain rice
  • 1/2 cup shredded cabbage
  • 1 green onion, sliced
  • Toasted sesame seeds (optional)

Instructions

  1. Prepare the Katsu: Season the pork or chicken with salt and pepper. Dredge each piece in all-purpose flour, then dip into the beaten egg, and coat thoroughly with panko breadcrumbs. These steps help create a crispy exterior when fried.
  2. Fry the Cutlets: Heat about 1/2 inch of vegetable oil in a pan over medium heat. Carefully place each breaded cutlet into the hot oil and fry for about 3-4 minutes per side until golden brown and fully cooked through. Transfer to a wire rack or paper towels to drain excess oil and maintain crispiness.
  3. Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or honey), Dijon mustard, and garlic powder until smooth and well combined. This tangy sauce complements the richness of the katsu perfectly.
  4. Assemble the Katsu Bowl: Start by placing a generous scoop of warm cooked Japanese short-grain rice into a serving bowl. Slice the crispy katsu into strips and arrange neatly on top of the rice. Drizzle the homemade tonkatsu sauce over the cutlets. Finally, garnish with shredded cabbage, sliced green onions, and a sprinkle of toasted sesame seeds if using.

Notes

  • For extra crispy katsu, press the panko breadcrumbs firmly onto the meat before frying.
  • Double breading by repeating the egg and panko steps yields extra crunch.
  • Substitute pork or chicken with tofu or eggplant to make a vegetarian version.
  • Tonkatsu sauce can be made ahead of time and refrigerated in an airtight container for up to one week.
  • Try baking or air frying the katsu for a lighter option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway; or air fry at 375°F (190°C) for 12-15 minutes, flipping halfway.
  • Serve the bowls with sides like miso soup, pickled vegetables, or cucumber salad for a complete meal.

Nutrition

Keywords: Japanese Katsu Bowl, Tonkatsu Sauce, Crispy Pork Cutlet, Chicken Katsu, Japanese Rice Bowl, Homemade Tonkatsu Sauce, Easy Japanese Dinner

Find it online: https://lucabites.com/japanese-katsu-bowls-with-tonkatsu-sauce-recipe-2/