Description
Delightful Japanese Katsu Bowls featuring crispy pork cutlets served over fluffy white rice and drizzled with tangy tonkatsu sauce.
Ingredients
Scale
- 1 pound pork cutlets
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Tonkatsu sauce, for drizzling
- 4 cups cooked white rice
- Green onions, for garnish
- Shredded cabbage, optional, for garnish
- Salt, to taste
- Pepper, to taste
Instructions
- Season the pork cutlets with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge each cutlet in flour, then dip in eggs, and finally press into panko breadcrumbs.
- Heat oil in a skillet over medium heat and fry the cutlets for 3-4 minutes on each side until golden brown.
- Transfer cooked cutlets to a plate lined with paper towels to drain excess oil.
- Slice the cutlets into bite-sized strips.
- Assemble the bowls with a scoop of white rice, topped with sliced cutlets and drizzled with tonkatsu sauce.
- Garnish with green onions and shredded cabbage if desired.
Notes
Feel free to experiment with different proteins or add seasonal vegetables to customize your Katsu Bowls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 8g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 160mg