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Crispy Japanese Katsu Bowls

🍱 Crispy Japanese Katsu Bowls

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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Calories: 610
Ingredients Method Notes

Ingredients
  

For the Katsu:
  • 4 boneless pork chops or chicken breasts pounded to ½ inch thick
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Oil for frying vegetable or canola
For the Tonkatsu Sauce:
  • ¼ cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard
For Serving:
  • 3 cups cooked white rice or jasmine rice
  • 1 cup shredded cabbage
  • 1 carrot julienned (optional)
  • 2 green onions sliced (for garnish)
  • Sesame seeds for garnish

Method
 

Prepare the Katsu:
  1. Season chicken or pork with salt and pepper. Dredge each piece in flour, dip in beaten eggs, then coat evenly with panko breadcrumbs. Press gently so crumbs stick well.
Fry the Cutlets:
  1. Heat about ½ inch of oil in a large skillet over medium-high heat. Fry cutlets for 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C).
  2. Drain on a paper towel–lined plate.
Make the Tonkatsu Sauce:
  1. In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, and Dijon mustard until smooth. Adjust sweetness or saltiness to taste.
Assemble the Bowls:
  1. Spoon rice into bowls. Add shredded cabbage and carrots on the side. Slice katsu into strips and place on top.
Finish & Serve:
  1. Drizzle tonkatsu sauce over the katsu. Garnish with green onions and sesame seeds. Serve immediately.

Notes

Oven or Air Fryer Option: To make it lighter, bake at 400°F (200°C) for 18–20 minutes or air fry at 375°F (190°C) for 12–14 minutes.
Double-Crunch Tip: Chill breaded cutlets for 10 minutes before frying to help crumbs adhere better.
Protein Options: Works beautifully with chicken, pork, or tofu.
Serving Suggestion: Add a soft-boiled egg or drizzle with spicy mayo for an extra flavor boost.
Storage: Store leftovers up to 2 days; reheat in the oven for best crispiness.