Japanese Katsu Bowls
Deliciously crispy pork cutlets served over fluffy rice and drizzled with savory tonkatsu sauce, perfect for quick weeknight dinners.
Ingredients
Main Ingredients
- 4 medium-sized Pork Cutlets about 1 inch thick
- 1 cup Panko Breadcrumbs
- 2 Eggs beaten
- 1 cup Flour
- ½ cup Tonkatsu Sauce
- 4 cups Cooked Rice white or brown, according to your preference
- Salt to taste
- Pepper to taste
- 1 cup Oil (for frying)
Instructions
Preparation
- Begin by gathering all your ingredients. Clear a flat surface for easy work.
- Using a meat mallet, gently pound the pork cutlets until they are about ½ inch thick. Season with salt and pepper on both sides.
- Set up your breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each seasoned cutlet in flour, dip in eggs, and press into panko to coat evenly.
Cooking
- In a frying pan, heat about ½ inch of oil over medium heat until hot.
- Carefully place the breaded cutlets into the hot oil and fry for about 3-4 minutes on each side until golden brown and crispy.
- Remove the cutlets and place them on paper towels to drain excess oil. Allow them to rest for a couple of minutes before slicing.
Serving
- Place fluffy cooked rice in each bowl, lay sliced cutlets on top, and drizzle with tonkatsu sauce.
- Garnish with sliced green onions or shredded cabbage, if desired.
Enjoy
- Serve immediately and enjoy your delicious Japanese Katsu Bowl!
Notes
Soggy cutlets can happen if oil is not hot enough. Store leftovers in an airtight container for 2-3 days in the fridge or freeze for up to 2-3 months.