Description
Enjoy a flavorful Japanese Katsu Bowl featuring crispy pork or chicken cutlets fried to golden perfection, served over soft, sticky short-grain rice, and generously topped with savory and sweet Tonkatsu sauce. Garnished with fresh shredded cabbage and green onions, this dish combines satisfying textures and rich flavors in a wholesome, comforting bowl perfect for lunch or dinner.
Ingredients
Scale
Protein and Coating
- 4 pieces Pork or Chicken Cutlets (pounded to an even thickness)
- Salt, to taste
- Pepper, to taste
- 1 cup All-Purpose Flour
- 2 large Eggs (beaten until lightly mixed)
- 2 cups Panko Breadcrumbs (Japanese-style preferred)
- 2 cups Vegetable Oil (neutral oil for frying)
Rice and Toppings
- 2 cups Short-Grain Rice (soft and slightly sticky)
- 1 cup Tonkatsu Sauce (homemade or store-bought)
- Green Onions (chopped, to taste)
- Shredded Cabbage (for crunch, to taste)
Instructions
- Prepare the Cutlets: Season the pork or chicken cutlets evenly with salt and pepper. Pound them to an even thickness to ensure uniform cooking and tender texture.
- Bread the Cutlets: Set up a breading station with three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs to create a crisp, crunchy exterior.
- Cook the Rice: Rinse the short-grain rice under cold water until the water runs clear. Cook the rice according to package instructions or using a rice cooker until it is soft and slightly sticky, perfect for serving as the base of the bowl.
- Fry the Cutlets: Heat vegetable oil in a deep skillet or frying pan over medium-high heat, ensuring the oil reaches around 350°F (175°C). Fry the breaded cutlets in batches, turning occasionally, until golden brown and cooked through, about 3-4 minutes per side. Drain them on paper towels to remove excess oil.
- Assemble the Bowls: Slice the fried cutlets into strips. Serve the warm short-grain rice in bowls, arrange the sliced katsu on top, drizzle generously with Tonkatsu sauce, and garnish with chopped green onions and a portion of shredded cabbage for added crunch and freshness.
Notes
- For best results, use Japanese-style panko breadcrumbs for a light, airy crunch.
- You can substitute pork cutlets with chicken breast or thigh based on preference.
- Tonkatsu sauce can be homemade using a blend of Worcestershire sauce, ketchup, soy sauce, and sugar, or store-bought for convenience.
- Ensure oil temperature is monitored carefully to avoid greasy cutlets; maintain around 350°F.
- Leftover katsu can be stored in the refrigerator and crisped up again in an oven or air fryer for a quick meal.
