Crispy Japanese Katsu Bowls with homemade tonkatsu sauce, ready in just 30 minutes for dinner or meal prep.

Scale

2 chicken or pork cutlets

1 cup panko breadcrumbs

1 egg, beaten

1/2 cup flour

2 cups cooked rice

1/2 cup shredded cabbage

2 tbsp ketchup

1 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tsp sugar

Cook Mode Prevent your screen from going dark

1. Season cutlets with salt and pepper.

2. Dredge in flour, dip in egg, coat with panko.

3. Fry cutlets in hot oil until golden brown.

4. Whisk ketchup, Worcestershire, soy sauce, and sugar into sauce.

5. Slice katsu and serve over rice with cabbage and sauce.

Swap meat with tofu for vegetarian option.

Air fryer works great for a lighter version.

Store tonkatsu sauce in fridge up to 1 week.