Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy fried pork or chicken cutlets served over a bed of steamed short-grain rice, fresh shredded cabbage, sliced cucumber, avocado, and garnished with green onions and sesame seeds. The bowls are finished with a savory, tangy homemade tonkatsu sauce that perfectly complements the crunchy katsu, creating a satisfying and flavorful Japanese-inspired meal.
Ingredients
Scale
Main Ingredients
- 2 boneless pork chops or chicken breasts, pounded to 1/2-inch thick
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups cooked short-grain rice
- 1 cup shredded cabbage
- 1 small cucumber, thinly sliced
- 1/2 avocado, sliced
- 1 green onion, thinly sliced
- Sesame seeds for garnish
Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
Instructions
- Season and bread the cutlets: Season the pork or chicken cutlets with salt and pepper. Set up a breading station with three bowls containing flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet first in flour, then dip in the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing the breadcrumbs on to ensure they adhere well.
- Fry the cutlets: Heat about 1/2 inch of vegetable oil in a skillet over medium heat until hot. Fry each breaded cutlet for 3 to 4 minutes per side, or until the exterior is golden brown and crispy and the meat is cooked through. Once done, remove from the skillet and place on a paper towel-lined plate to drain excess oil.
- Prepare the tonkatsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), sugar, and garlic powder until the sauce is smooth and well combined.
- Slice the cutlets and assemble the bowls: Slice the fried cutlets into strips. In each serving bowl, layer a base of cooked rice, then top with shredded cabbage, cucumber slices, avocado, and the sliced katsu.
- Garnish and serve: Drizzle the tonkatsu sauce over the assembled bowls. Garnish with thinly sliced green onions and a sprinkle of sesame seeds. Serve immediately for the best texture and flavor.
Notes
- Panko breadcrumbs lend the katsu its signature crispiness; avoid substituting with regular breadcrumbs for the best texture.
- The tonkatsu sauce can be prepared in advance and stored in the refrigerator for up to one week.
- For a vegetarian alternative, substitute the meat with tofu or eggplant and proceed with the same breading and frying method.
