Description
Japanese Katsu Bowls with Tonkatsu Sauce are a delicious and crispy dish featuring breaded and fried pork or chicken cutlets served over a bed of rice and shredded cabbage, topped with a savory tonkatsu sauce.
Ingredients
Units
Scale
Katsu Cutlets:
- 2 boneless pork chops or chicken breasts (pounded thin)
- Salt and pepper
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
Bowls:
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Bread the cutlets: Season pork or chicken with salt and pepper. Dredge in flour, dip in beaten egg, coat with panko breadcrumbs. Fry until golden brown.
- Make the tonkatsu sauce: Mix ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and Dijon mustard in a saucepan, simmer until thickened.
- Assemble the bowls: Place rice and shredded cabbage in bowls, top with katsu cutlets, drizzle with tonkatsu sauce, and add optional toppings.
Notes
- If using chicken breasts, ensure they are pounded to an even thickness for even cooking.
- Feel free to customize the toppings to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg