Japanese Katsu Bowls
Japanese Katsu Bowls are a comforting fusion of crispy cutlets, fluffy rice, and savory tonkatsu sauce, perfect for a family meal or casual gathering.
Ingredients
For the Katsu
- 2 pieces pork cutlets (about 1 pound) You can substitute with chicken or tofu.
- 1 cup panko bread crumbs Use gluten-free panko if needed.
- ½ cup all-purpose flour Substitute with cornstarch for gluten-free.
- 2 large eggs, beaten For breading the cutlets.
- ¼ cup tonkatsu sauce For drizzling over cutlets.
- ½ cup vegetable oil For frying the cutlets.
- salt and pepper to taste Salt and pepper For seasoning the cutlets.
For the Rice
- 2 cups cooked rice Japanese short-grain rice is preferred.
Instructions
Preparation
- Pound the pork cutlets to even thickness and season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko bread crumbs.
Breading and Cooking
- Dredge each cutlet in flour, dip in eggs, then coat with panko.
- Heat oil in a large pan over medium heat until shimmering.
- Fry the cutlets for about 4-5 minutes per side until golden brown.
- Remove cutlets and drain excess oil on paper towels.
- Slice the cutlets into strips.
Assembly
- Spoon the cooked rice into serving bowls.
- Lay the sliced cutlets on top and drizzle with tonkatsu sauce.
Notes
For extra flavor, marinate the pork in soy sauce, garlic, and ginger before breading. You can also add vegetables or substitute proteins based on dietary preferences.