Japanese Katsu Bowls recipe
Japanese Katsu Bowls feature crispy breaded pork cutlets served over fluffy rice with a savory katsu sauce, creating a comforting and flavorful meal perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork chops (about 6 oz each)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- 1 cup cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1/4 cup katsu sauce (store-bought or homemade)
- Vegetable oil, for frying
- Optional: sliced green onions and sesame seeds, for garnish
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow dishes: flour, beaten egg, and panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip into the egg, and finally coat evenly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat until hot but not smoking.
- Carefully fry the breaded pork chops for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer the pork chops to a paper towel-lined plate to drain excess oil.
- Slice the pork into strips.
- Divide the cooked rice into serving bowls, top with shredded cabbage and sliced pork cutlets.
- Drizzle katsu sauce generously over the pork and garnish with green onions and sesame seeds if desired.
- Serve immediately and enjoy your Japanese Katsu Bowls.
Notes
For a lighter option, you can bake the pork cutlets at 425°F (220°C) for 15-20 minutes instead of frying.
Find it online: https://momsgate.com/japanese-katsu-bowls-recipe/