Description
Comforting Japanese Katsu Bowls with crispy breaded cutlets served over fluffy rice, drizzled with sweet tangy tonkatsu sauce and topped with fresh green onions.
Ingredients
Scale
- 4 pork cutlets
- 1 cup panko bread crumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt, to taste
- Pepper, to taste
- 1/2 cup tonkatsu sauce
- 2 cups cooked rice
- Green onions, chopped (for garnish)
- Vegetables (optional, e.g., cabbage or carrots)
Instructions
- Season the pork cutlets with salt and pepper. Pat them dry to help the seasoning stick.
- Set up a breading station with shallow dishes for flour, beaten eggs, and panko bread crumbs.
- Dredge each cutlet in flour, dip into the egg, and coat with panko, pressing gently.
- Heat oil in a frying pan over medium heat. Fry the breaded cutlets for about 5 minutes per side until golden and cooked through.
- Remove from the pan and let drain on paper towels.
- Slice the cutlets and place them over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and sprinkle with chopped green onions.
- Serve with optional vegetables on the side.
Notes
For a lighter version, try baking the cutlets instead of frying. Also, let everyone personalize their bowls with extra toppings.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 8g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg