Japanese Katsu Bowl
A delightful blend of tender, breaded pork cutlets served over fluffy rice and drizzled with tangy tonkatsu sauce, perfect for a quick and satisfying meal.
Ingredients
For the Katsu
- 4 pieces Pork cutlets Tenderized
- 1 cup Panko breadcrumbs
- 1/2 cup Flour
- 2 large Eggs Beaten
- 1/2 cup Tonkatsu sauce
- 4 cups Cooked rice
- 2 tablespoons Vegetable oil For frying
- 2 tablespoons Green onions Chopped, for garnish
Instructions
Preparation
- Pound the pork cutlets thin and season with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Breading
- Dredge each cutlet in flour, dip it in egg, and coat it with panko crumbs.
Cooking
- Pour vegetable oil in a pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the pan and let them drain on paper towels.
Assembly
- Serve the cutlets sliced over a bed of fluffy rice, drizzled with tonkatsu sauce and garnish with chopped green onions.
Notes
For extra crispiness, double coat your cutlets by dipping them in egg a second time before the panko. Store leftovers separately in the fridge for about 3 days.