Crispy Japanese Katsu Bowls with Easy Tonkatsu Sauce Recipe

Enjoy the delightful flavors of Japanese Katsu Bowls, featuring crispy pork cutlet served over rice, topped with homemade tonkatsu sauce.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 bowls

Course: Dinner

Cuisine: Japanese

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cutlet

2 pieces Boneless Pork Loin Chops Can be substituted with chicken or tofu.
1 cup Panko Breadcrumbs Regular breadcrumbs may also be used.
1/2 cup All-Purpose Flour Gluten-free flour is an option.
1 large Egg A flax egg can be used for a vegan alternative.

For the Rice Base

1 cup Short-Grain White Rice Brown rice can also be used.

For the Sauce

1 cup Tonkatsu Sauce Can be homemade or store-bought.

For Frying

1/3 cup Vegetable Oil Canola or peanut oil are good alternatives.

For Garnish

2 tablespoons Green Onions Can be substituted with chives or omitted.
1 tablespoon Sesame Seeds Can be omitted if avoiding seeds.

Equipment

Skillet
Meat mallet
shallow dishes

Method

Preparation Steps

Rinse the rice under cold water until the water runs clear, then cook according to package instructions.
Pound the pork chops between plastic wrap to an even ½-inch thickness.
Set up a breading station with flour, beaten egg, and panko breadcrumbs.
Dredge each chop in flour, dip in egg, and coat with breadcrumbs, pressing down to adhere.
Heat oil in a skillet over medium heat and fry each breaded chop for 4-5 minutes on each side until golden.
Assemble the bowls with rice, sliced katsu, tonkatsu sauce, and garnishes.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 5gCalcium: 20mgIron: 3mg

Notes

You can customize the proteins used in this dish to suit your preferences.

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