Description
This Japanese Katsu Bowls with Tonkatsu Sauce recipe delivers crispy pork cutlets served over fluffy rice with fresh cabbage and a drizzle of sweet-savory sauce. It’s an easy, comforting Japanese dish perfect for weeknights. Learn how to make tonkatsu, assemble flavorful bowls, and enjoy a quick Asian-inspired dinner. Keywords: Japanese Katsu Bowls, Tonkatsu Sauce, pork katsu bowl, crispy pork cutlet, rice bowl recipe.
Ingredients
2 boneless pork loin chops
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
2 eggs
1 1/2 cups panko breadcrumbs
1/2 cup vegetable oil
2 cups cooked white rice
1 cup shredded green cabbage
1/4 cup tonkatsu sauce
Instructions
1. Season both sides of the pork chops with salt and pepper. Pound to even thickness if needed.
2. Coat pork in flour, dip into beaten eggs, and press into panko breadcrumbs.
3. Heat vegetable oil in a skillet over medium heat. Fry cutlets for 3–4 minutes per side until golden brown and cooked through.
4. Remove and drain on a paper towel-lined plate. Slice into strips.
5. Assemble bowls: place rice at the bottom, add cabbage, top with sliced pork, and drizzle tonkatsu sauce.
6. Garnish with sesame seeds, green onions, or a soft-boiled egg if desired.
Notes
Always use thin or pounded pork for even cooking.
Make sure oil is hot enough before frying for maximum crispiness.
Store tonkatsu sauce separately to keep leftovers crisp.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Fry
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg