Japanese Katsu Bowls (Print)
Golden-fried pork or chicken cutlets with homemade sweet-savory sauce, served over rice with fresh vegetable garnishes.
# Ingredients:
→ For the Katsu
01 -
2 boneless pork chops or chicken breasts
02 -
Salt and pepper, to taste
03 -
125g all-purpose flour
04 -
1 large egg, beaten
05 -
100g panko breadcrumbs
06 -
Vegetable oil, for frying
→ For the Tonkatsu Sauce
07 -
60ml ketchup
08 -
30ml Worcestershire sauce
09 -
15ml soy sauce
10 -
15ml mirin (or honey as substitute)
11 -
5g Dijon mustard
12 -
2g garlic powder
→ For the Bowl
13 -
400g cooked Japanese short-grain rice
14 -
50g shredded cabbage
15 -
1 green onion, sliced
16 -
Toasted sesame seeds (optional)
# Directions:
01 -
Season the pork or chicken with salt and pepper. Dredge in flour, then dip into the beaten egg, and coat thoroughly with panko breadcrumbs.
02 -
Heat about 1.5cm of vegetable oil in a pan over medium heat. Fry each cutlet for about 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel to drain excess oil.
03 -
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and garlic powder until smooth and well combined.
04 -
Place a generous scoop of rice in each bowl. Slice the crispy katsu into strips and arrange on top of the rice. Drizzle with homemade tonkatsu sauce. Garnish with shredded cabbage, green onions, and sesame seeds.
# Notes:
01 -
For the most authentic flavor, use Japanese short-grain rice and genuine mirin. The panko breadcrumbs are essential for achieving the signature crispy texture.