Japanese Katsu Bowl
A comforting dish featuring crispy pork cutlets, fluffy rice, and fresh vegetables, perfect for a quick weeknight meal or a casual gathering.
Ingredients
For the pork cutlets
- 4 pieces Pork cutlets (pounded to even thickness) Ensure even thickness for consistent cooking.
- 1 tsp Salt To season the pork.
- 1 tsp Black pepper To season the pork.
- 1/2 cup All-purpose flour For dredging the cutlets.
- 1 large Egg, beaten For the breadcrumb coating.
- 1 cup Panko breadcrumbs For a crispy coating.
- 1 cup Neutral oil for frying Vegetable, canola, or peanut oil.
For the bowl assembly
- 4 cups Cooked rice Short-grain or medium-grain Japanese rice is ideal.
- 2 cups Fresh veggies Shredded cabbage, julienned carrots, sliced green onions.
- 1 cup Tonkatsu sauce Store-bought or homemade.
Instructions
Preparation
- Pat cutlets dry and sprinkle both sides with salt and black pepper. Let sit for a few minutes.
- Set up a breading station with flour on one plate, beaten egg in a shallow bowl, and panko breadcrumbs on another plate.
- Dredge each cutlet in flour, dip into the egg, and press firmly into the panko to coat.
Cooking
- Heat oil in a wide frying pan over medium-high until shimmering (about 350°F/175°C).
- Carefully place cutlets in hot oil, frying 3-4 minutes per side until golden and cooked through (pork should reach 145°F/63°C). Transfer to a wire rack or paper towels to drain excess oil.
- While cutlets fry, prepare rice according to package instructions.
- Shred cabbage, slice carrots or scallions, and have Tonkatsu sauce ready.
Assembly
- Spoon rice into serving bowls, slice cutlets, and position them on top. Arrange fresh veggies alongside and drizzle with Tonkatsu sauce.
- Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness. Experiment with spices or sauces to customize flavors.