Description
These Japanese Katsu Bowls with Tonkatsu Sauce are a delightful blend of crispy pork cutlets, fluffy rice, fresh vegetables, and a savory-sweet sauce. A popular dish in Japanese cuisine, these bowls offer a satisfying meal that’s both flavorful and comforting.
Ingredients
Scale
For the Pork Katsu:
- 4 boneless pork chops (½-inch thick)
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Bowls:
- 2 cups cooked white rice
- 2 cups shredded green cabbage
- 1 small cucumber (thinly sliced)
- 1 tablespoon toasted sesame seeds
- 2 green onions (sliced)
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
Instructions
- Pound and Season Pork: Pound pork chops to ¼-inch thickness, season with salt and pepper.
- Bread Pork: Set up breading station with flour, eggs, and panko. Coat pork in flour, egg, then panko.
- Fry Pork: Fry breaded pork until golden and cooked through.
- Make Tonkatsu Sauce: Whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and sugar.
- Assemble Bowls: Divide rice into bowls, top with sliced pork, cabbage, cucumber, sesame seeds, green onions, and tonkatsu sauce.
Notes
- You can substitute chicken breast or tofu for a lighter or vegetarian option.
- For extra crunch, serve the pork immediately after frying.
- Japanese pickled ginger or daikon radish is a tasty addition.
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 9g
- Sodium: 870mg
- Fat: 27g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 130mg
