Ingredients
Scale
For the Katsu Bowl:
- 2 boneless pork chops or chicken breasts, pounded thin
- 1 cup panko breadcrumbs
- 1/4 cup all-purpose flour
- 1 egg, beaten
- 1/2 head cabbage, finely shredded
- 2 cups cooked Japanese short-grain rice
- Vegetable oil for frying
- Salt and pepper to taste
For Homemade Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp Dijon mustard
- 1 clove garlic, minced (optional)
Instructions
- Cook the rice according to package directions. Set aside.
- Pound the cutlets to even thickness and season with salt and pepper.
- Dredge each cutlet in flour, dip into beaten egg, then coat with panko.
- Heat oil in a skillet to 350°F and fry cutlets until golden brown, about 3–4 minutes per side.
- Drain on paper towel and slice into strips.
- In a saucepan, whisk all tonkatsu sauce ingredients. Simmer for 3–5 minutes until slightly thickened.
- Assemble bowl: rice on bottom, shredded cabbage, sliced katsu, then drizzle with sauce.
- Serve warm with optional sides like miso soup or pickled cucumber.
Notes
- Use chicken thighs for a juicier result.
- Tonkatsu sauce keeps in the fridge for up to 2 weeks.
- You can prep the cutlets ahead and freeze them breaded.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Bowl Recipes
- Method: Frying
- Cuisine: Japanese