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Japanese Katsu Bowls

Savor the delight of crispy pork cutlets served over fluffy rice and drizzled with tangy tonkatsu sauce, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 700
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces pork cutlets
  • 1 cup panko breadcrumbs
  • 1 cup all-purpose flour
  • 2 pieces eggs beaten
  • 1 cup cooked rice
  • 1/4 cup tonkatsu sauce for drizzling
  • to taste salt and pepper
  • as needed cup oil for frying
  • as desired green onions for garnish (optional)

Method
 

Preparation
  1. Season the pork cutlets with salt and pepper.
  2. Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Breading
  1. Dredge each cutlet in flour, dip in egg, then coat with panko.
Cooking
  1. Heat oil in a pan over medium heat and fry the cutlets until golden brown and crispy, about 3-4 minutes on each side.
  2. Cook the rice according to package instructions.
Serving
  1. Once the cutlets are done, slice them and arrange over a bed of rice.
  2. Drizzle with tonkatsu sauce and garnish with green onions if desired.
  3. Serve hot and enjoy your gourmet meal!

Notes

These Katsu Bowls stay fresh in the fridge for about 3-4 days. Store components separately to avoid sogginess. Fry cutlets before serving for freshness.