Japanese Katsu Bowls with Tonkatsu Sauce
A comforting Japanese-inspired katsu bowl featuring crispy breaded cutlets served over rice with fresh vegetables and drizzled with savory-sweet tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Low Lactose
Ingredients
- 2 boneless pork chops (or chicken cutlets), about 6 oz each
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup neutral oil (vegetable or canola), for frying
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 medium carrot, julienned
- 2 green onions, sliced
- 1/4 cup tonkatsu sauce
Instructions
- Season the pork chops on both sides with salt and black pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
- Dredge each chop in flour, dip into the egg, then coat evenly with panko.
- Heat oil in a skillet over medium heat. Fry the breaded cutlets for 3–4 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate and let rest briefly before slicing.
- Divide the cooked rice among bowls. Top with sliced katsu, cabbage, and carrots.
- Drizzle with tonkatsu sauce and garnish with green onions. Serve immediately.
Notes
- Chicken breast or thigh can be used instead of pork.
- For extra crispiness, press the panko firmly onto the cutlets.
- Serve with a soft-boiled egg or pickled ginger if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 8g
- Sodium: 980mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg
