Description
Delicious Japanese Katsu Bowls featuring crispy breaded pork or chicken cutlets served over steamed Japanese rice, drizzled with savory tonkatsu sauce and accompanied by fresh shredded cabbage. Ready in just 30 minutes, this meal combines crunch, flavor, and comforting textures for an easy yet satisfying Japanese-inspired dinner.
Ingredients
Scale
Meat and Breading
- 2 boneless, skinless pork loin chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
Cooking and Assembly
- Vegetable oil, for frying (about 1/2 inch deep in skillet)
- 2 cups cooked Japanese rice
- 1/4 cup tonkatsu sauce
- 1 cup shredded cabbage
Instructions
- Prepare the Meat: Trim any excess fat from the pork or chicken and pound the meat to about 1/2-inch thickness for even cooking and tenderness.
- Season and Bread: Season both sides of the meat with salt and pepper. Dredge each piece first in all-purpose flour, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs for a crispy crust.
- Fry the Cutlets: Heat vegetable oil in a skillet over medium heat until hot. Fry the breaded cutlets for 3-4 minutes per side, cooking until golden brown and cooked through.
- Drain: Remove the fried cutlets from the oil and place them on paper towels to absorb and drain any excess oil.
- Assemble the Bowls: Spoon the warm cooked Japanese rice into bowls. Slice the cutlets into strips and arrange on top of the rice. Drizzle generously with tonkatsu sauce.
- Garnish: Add shredded cabbage to the side of each bowl for a fresh crunch, and serve immediately while the cutlets are still warm and crispy.
Notes
- Use pork loin for a traditional Japanese flavor, or substitute chicken breast for a leaner option.
- Pounding the meat helps it cook evenly and stay tender inside.
- Be sure to maintain medium heat during frying to avoid burning the breadcrumbs.
- Shredded cabbage adds texture and freshness that complements the crispy cutlets perfectly.
- Leftover cutlets can be stored in the refrigerator for up to 2 days and reheated in a toaster oven to retain crispiness.
