Japanese Katsu Bowl
A comforting Japanese dish featuring crispy pork cutlets served over warm rice and fresh vegetables, drizzled with savory tonkatsu sauce.
Ingredients
For the Katsu Bowl
- 4 pieces Pork cutlets Flattened and seasoned
- 1 cup Panko breadcrumbs For breading
- 1/2 cup Flour For dredging
- 2 large Eggs Beaten, for breading
- 1/2 cup Tonkatsu sauce For drizzling
- 4 cups Cooked rice Prepared according to package instructions
- 2 cups Vegetables (e.g., cucumbers, carrots) Sliced, for garnish
- Oil as needed Oil (for frying) Use enough oil for frying
Instructions
Preparation
- Prepare the rice according to package instructions and keep warm.
- Set up a breading station: place flour, beaten eggs, and panko breadcrumbs in separate bowls.
- Flatten the pork cutlets and season with salt and pepper.
- Dredge each cutlet in flour, dip in eggs, then coat in panko.
Cooking
- In a large pan, heat oil over medium heat.
- Fry each breaded cutlet until golden brown and cooked through, about 3-4 minutes per side.
- Drain on paper towels.
Serving
- Slice the cutlets and serve over the cooked rice, drizzled with tonkatsu sauce and garnished with sliced vegetables.
Notes
To store leftovers, keep each component separate. Place the cutlets in an airtight container and refrigerate for up to three days. Store cooked rice in another container, and keep vegetables in a sealed bag. When you’re ready to eat, reheat the cutlets in a pan, then assemble the bowl again.