Description
Discover the delicious and crispy Japanese Katsu Bowls with homemade Tonkatsu sauce, ready in just 30 minutes! This easy recipe combines tender breaded pork or chicken cutlets served over fluffy rice with crunchy vegetables and a flavorful sauce, perfect for a quick, satisfying lunch or dinner. Elevate your homemade Asian cooking with this authentic and versatile bowl recipe that everyone will love.
Ingredients
Scale
- 4 boneless pork chops or chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- Salt and pepper to taste
- Vegetable oil for frying
- Cooked Japanese rice or steamed white rice
- Fresh cucumbers, sliced
- Shredded cabbage or lettuce
- Spring onions for garnish
Instructions
- Season the meat with salt and pepper. Dredge each piece in flour, then dip into beaten eggs, and coat evenly with panko breadcrumbs.
- Heat vegetable oil in a deep skillet over medium-high heat. Fry each piece for about 3-4 minutes per side until golden brown and crispy. Drain excess oil on paper towels.
- Cook the rice according to package instructions or reheat pre-cooked rice. Prepare fresh vegetables like cucumbers and shredded cabbage for serving.
- Place rice in serving bowls, top with sliced katsu, add vegetables, and drizzle generously with homemade Tonkatsu sauce. Garnish with spring onions.
Notes
- Use thin-cut pork loin or chicken breasts for best results.
- Adjust seasoning and sauce ingredients to taste.
- For extra crunch, double coat the katsu or re-fry briefly before serving.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal Kcal
- Sugar: 8 g
- Sodium: 790 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg