Japanese Katsu Bowls with Tonkatsu (Print Version)
Crispy panko-crusted pork or chicken with sweet-tangy tonkatsu sauce, served over rice with fresh cabbage for a satisfying meal.
# Ingredients:
→ Katsu
01 -
2 boneless pork chops or chicken breasts, pounded thin
02 -
Salt and pepper, to taste
03 -
½ cup all-purpose flour
04 -
1 large egg, beaten
05 -
1 cup panko breadcrumbs
06 -
Vegetable oil, for frying
→ Tonkatsu Sauce
07 -
¼ cup ketchup
08 -
2 tbsp Worcestershire sauce
09 -
1 tbsp soy sauce
10 -
1 tbsp mirin or rice vinegar
11 -
1 tbsp brown sugar
12 -
1 tsp Dijon mustard (optional)
→ Bowl Ingredients
13 -
Steamed white or brown rice
14 -
Thinly shredded cabbage
15 -
Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
# Steps to Follow:
01 -
Pound the pork or chicken to even thickness. Season with salt and pepper. Coat in flour, then egg, then panko.
02 -
Heat oil in a skillet and fry the cutlets for 3–4 minutes per side, until crisp and cooked through. Drain on a paper towel or wire rack.
03 -
In a small saucepan, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and Dijon mustard. Simmer for 2–3 minutes until thickened. Set aside.
04 -
Spoon warm rice into each bowl. Slice the katsu and arrange on top. Drizzle generously with tonkatsu sauce. Add shredded cabbage and preferred toppings.
# Additional Notes:
01 -
Pound the meat evenly for uniform cooking.
02 -
Use panko for the crispiest crust.
03 -
Let breaded cutlets rest for 5–10 minutes before frying to maximize crispiness.
04 -
Keep oil between 340–350°F to ensure an even golden brown crust.
05 -
Customize with tofu or eggplant for a vegetarian alternative.