Japanese Katsu Bowl
A delicious and comforting dish featuring crispy pork cutlets served over rice, drizzled with savory tonkatsu sauce. Perfect for lunch or dinner!
Ingredients
For the Pork Cutlets
- 2 pieces pork cutlets Use fresh for the best flavor
- 1 cup panko breadcrumbs For a crispy coating
- 1 cup flour For dredging
- 2 pieces eggs Beaten for the egg wash
- to taste Salt and pepper For seasoning
- Vegetable oil For frying
For Serving
- 2 cups cooked rice Base for the Katsu Bowl
- Tonkatsu sauce For drizzling
- Chopped green onions For garnish
Instructions
Preparation
- Season the pork cutlets with salt and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge the pork cutlets in flour, dip them in the egg, then coat with panko breadcrumbs.
Cooking
- Heat vegetable oil in a pan over medium heat.
- Fry the pork cutlets until golden brown and crispy, about 4-5 minutes on each side.
- Remove from the pan and drain on paper towels.
Serving
- Slice the pork cutlets and serve over cooked rice.
- Drizzle with tonkatsu sauce and garnish with chopped green onions.
Notes
To store leftovers, place the sliced pork cutlets and rice in airtight containers. They can last in the refrigerator for about 2-3 days. Reheat in the microwave or a pan over low heat until heated through.