Japanese Katsu Bowls
A comforting bowl dish featuring crispy breaded pork cutlets served over warm steamed rice with tangy tonkatsu sauce.
Ingredients
For the katsu
- 4 pieces Pork cutlets Thin pork loin or tenderloin slices work best.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Flour For dredging.
- 2 large Eggs Beaten.
- 2 cups Panko breadcrumbs For coating.
- 1 cup Oil For frying.
For serving
- 1 cup Tonkatsu sauce Drizzle over cutlets.
- 4 cups Cooked rice Steamed.
Optional toppings
- 1 cup Green onions Chopped.
- 1 cup Sesame seeds For garnish.
- 1 cup Pickled vegetables To serve on the side.
Instructions
Preparation
- Season pork cutlets with salt and pepper.
- Dredge each cutlet in flour, dip into beaten eggs, and coat with panko breadcrumbs.
Cooking
- Heat oil in a pan over medium heat and fry the cutlets until golden brown and cooked through.
- Remove from oil and let drain on paper towels.
- Slice the cutlets and serve over steamed rice.
- Drizzle with tonkatsu sauce and add optional toppings as desired.
Notes
To store leftovers, let cutlets cool to room temperature, then wrap well or place in an airtight container. Store in the fridge for up to 3 days. For reheating, warm in a 350°F (175°C) oven for 8–10 minutes or air-fry at 350°F for 4–6 minutes.