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Japanese Katsu Bowls

Crispy, tender pork cutlets served over fluffy rice with tonkatsu sauce make these Japanese Katsu Bowls a perfect weeknight dinner.
Print Recipe
Prep Time 15 minutes
Cook Time 15 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 Seasoned with salt and pepper
  • 1 teaspoon Salt For seasoning the pork
  • 1 teaspoon Pepper For seasoning the pork
  • 1/2 cup Flour For dredging
  • 2 large Eggs Beaten for dipping
  • 1 cup Panko breadcrumbs For coating
  • 1/2 cup Tonkatsu sauce For drizzling
  • 4 cups Cooked rice To serve as the base
  • 1/4 cup Green onions Chopped, for garnish

Method
 

Preparation
  1. Season the pork cutlets with salt and pepper.
  2. Dredge each cutlet in flour, then dip into beaten eggs, and coat with panko breadcrumbs.
Cooking
  1. Heat oil in a large pan and fry the cutlets until golden brown and cooked through.
  2. Remove from the pan and let them drain on paper towels.
Serving
  1. Slice the cutlets and serve over a bed of fluffy rice, drizzling with tonkatsu sauce.
  2. Garnish with chopped green onions.

Notes

To maintain the crunch, store leftovers separately. For extra crispiness, double-dip the cutlets in egg and panko. Try different sauces for variety.