Description
Crispy Japanese Katsu Bowls feature breaded and fried cutlets served over rice with savory sauce and fresh toppings.
Ingredients
Scale
- 2 boneless pork chops or chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups cooked white rice
- 1/2 cup tonkatsu sauce
- 1 cup shredded cabbage
- 1 green onion, sliced
- 1 tbsp vegetable oil
Instructions
- Pound the meat to 1/2-inch thickness and season with salt and pepper.
- Coat each piece in flour, dip in beaten egg, then press into panko.
- Heat oil in a pan over medium heat. Fry cutlets for 3-4 minutes per side until golden brown.
- Drain on paper towels and slice into strips.
- Divide rice between bowls. Top with cabbage, sliced katsu, and drizzle with tonkatsu sauce. Garnish with green onions.
Notes
- Use chicken if you prefer a lighter option.
- For extra crispiness, double-coat with egg and panko.
- Replace tonkatsu sauce with mayo or teriyaki for variation.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main Dish
- Method: Pan-frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 680
- Sugar: 8g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 145mg
Keywords: katsu, japanese, pork cutlet, rice bowl