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Japanese Katsu Bowl

A deliciously crispy pork cutlet served over fluffy rice, drizzled with sweet and tangy tonkatsu sauce - the ultimate comfort food!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 4 pieces Pork cutlets Use boneless pork cutlets for best results.
  • to taste Salt and pepper For seasoning the pork.
  • 1 cup Flour For dredging.
  • 2 large Eggs Beaten, for coating.
  • 2 cups Panko breadcrumbs For crispy coating.
  • to taste Vegetable oil For frying.
For Serving
  • 4 cups Cooked white rice Fluffy, for serving.
  • to taste Tonkatsu sauce For drizzling.
  • 4 stalks Green onions Sliced, for garnish.

Method
 

Preparation
  1. Season the pork cutlets with salt and pepper.
  2. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Cooking
  1. Heat vegetable oil in a skillet over medium-high heat.
  2. Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
  3. Remove from oil and drain on paper towels.
  4. Slice the cutlets and serve over a bed of cooked rice.
  5. Drizzle with tonkatsu sauce and garnish with sliced green onions. Enjoy!

Notes

Store the pork and rice separately to maintain texture. You can freeze the breaded cutlets for up to three months and heat them in the oven.