Japanese Katsu Bowls with Tonkatsu Sauce
A delightful harmony of crispy texture, savory flavor, and comforting warmth featuring tender pork cutlets, fried to golden perfection and served over fluffy rice drizzled with rich tonkatsu sauce.
Ingredients
For the Katsu
- 4 pieces boneless pork cutlets Can be substituted with chicken or tofu if desired.
- 1 cup flour For dredging.
- 2 pieces eggs Beaten for coating.
- 1.5 cups panko breadcrumbs Provides a crispy texture.
- 1 cup vegetable oil For frying.
- to taste salt For seasoning the pork.
- to taste black pepper For seasoning the pork.
For Serving
- 2 cups cooked rice Steamed until fluffy.
- to taste tonkatsu sauce Hearty drizzle over cutlets.
- to taste green onions Chopped for garnish.
Instructions
Preparation
- Season the pork cutlets with salt and black pepper.
- Set up a dredging assembly line: flour in a shallow dish, beaten eggs in a bowl, and panko breadcrumbs in a third.
Coating the Cutlets
- Dredge each cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs.
Frying the Cutlets
- Heat vegetable oil in a frying pan over medium heat until shimmers.
- Add the coated cutlets to the hot oil and fry for about 3-4 minutes on each side until golden brown.
- Remove and drain on paper towels.
Preparing the Rice
- While the cutlets are frying, steam the rice until fluffy.
Serving
- Spoon a generous mound of rice into each bowl.
- Slice the cutlets and arrange over the rice. Drizzle with tonkatsu sauce and garnish with green onions.
Notes
For an even crispier texture, consider double-coating the cutlets. Store leftovers separately to maintain texture, and reheat in the oven or by pan-frying.