Go Back

Japanese Katsu Bowls

Crispy pork cutlets served over fluffy rice with tangy tonkatsu sauce, perfect for a quick and delicious meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Pork cutlets Cutlets should be thinly sliced for best results.
  • to taste Salt and pepper For seasoning.
  • 1 cup Flour For dredging.
  • 2 large Eggs Beaten.
  • 1 cup Panko breadcrumbs Fresh breadcrumbs preferred.
  • vegetable oil Vegetable oil For frying.
  • 4 cups Cooked white rice To serve as a base.
  • to taste Tonkatsu sauce For drizzling.
  • 4 stalks Green onions Chopped for garnish.

Method
 

Preparation
  1. Season pork cutlets with salt and pepper.
  2. Dredge each cutlet in flour, dip in beaten eggs, then coat in panko breadcrumbs.
Cooking
  1. Heat vegetable oil in a pan over medium heat.
  2. Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
  3. Drain on paper towels.
Serving
  1. Serve the cutlets over cooked rice, drizzle with tonkatsu sauce, and garnish with chopped green onions.

Notes

Store in the fridge for about 3 days or freeze for up to a month. To reheat, use the microwave or skillet to maintain crispiness. Consider adding steamed veggies for a balanced meal.