Japanese Katsu Bowls recipe
Delicious Japanese Katsu Bowls featuring crispy breaded pork cutlets served over steamed rice with a savory katsu sauce and fresh vegetables for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- 1 cup cooked white rice
- 1/2 cup shredded cabbage
- 2 tablespoons vegetable oil
- 1/4 cup tonkatsu (katsu) sauce
- 1 scallion, thinly sliced (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip into egg, and finally coat evenly with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat. Once hot, fry the breaded pork chops for 3-4 minutes per side until golden brown and cooked through.
- Drain pork cutlets on paper towels and slice into strips.
- To assemble the katsu bowls, place cooked rice at the bottom of each bowl, top with shredded cabbage, sliced pork katsu, and drizzle with tonkatsu sauce.
- Garnish with sliced scallions and sesame seeds if desired. Serve immediately.
Notes
For extra flavor, you can add pickled ginger or serve with a side of miso soup to complete the meal.
Find it online: https://justhealthybites.com/japanese-katsu-bowls-recipe/