Japanese Katsu Bowls with Tonkatsu Sauce
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy pork cutlets served over fluffy rice and drizzled with a tangy sauce, making it a comforting and satisfying meal.
Ingredients
For the Katsu
- 2 pieces Pork cutlets
- to taste Salt
- to taste Pepper
- 1/2 cup Flour
- 1 large Egg Beaten
- 1 cup Panko breadcrumbs Use fresh for best crunch
For Serving
- 2 cups Cooked rice
- to taste Tonkatsu sauce Drizzle generously
- 2 tablespoons Green onions Finely sliced, for garnish
- to taste Sesame seeds Optional
Instructions
Preparation
- Season the pork cutlets with salt and pepper.
- Dredge each cutlet in flour, dip it in the beaten egg, and coat it with panko breadcrumbs.
Cooking
- Heat oil in a pan over medium heat.
- Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove cutlets and drain on paper towels.
Serving
- Serve the fried cutlets over a bed of fluffy rice, drizzle with tonkatsu sauce, and garnish with finely sliced green onions and sesame seeds if desired.
Notes
If you have leftovers, store the Katsu ingredients separately. Keep cutlets and rice in airtight containers in the fridge for up to 2 days. Reheat before serving. For a healthier version, bake the cutlets instead of frying.