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Japanese Katsu Bowl

A delightful and crispy Japanese Katsu Bowl featuring tender pork cutlets, served over rice with savory tonkatsu sauce and green onions, perfect for a cozy dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 550
Ingredients Method Notes

Ingredients
  

For the cutlets
  • 4 pieces Pork cutlets Thinly pounded
  • 1 cup Panko breadcrumbs
  • 1/2 cup Flour
  • 2 large Eggs Beaten
  • 1/2 cup Tonkatsu sauce For serving
  • 4 cups Cooked rice
  • 1/4 cup Green onions Chopped, for garnish
  • 1/2 cup Vegetable oil For frying

Method
 

Preparation
  1. Pound the pork cutlets thin and season with salt and pepper.
  2. Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
Cooking
  1. Dredge each cutlet in flour, dip it in egg, and then coat with panko crumbs.
  2. Heat vegetable oil in a pan over medium heat and fry the breaded cutlets until golden brown, about 3-4 minutes on each side.
  3. Remove from pan and drain on paper towels.
Assembly
  1. Serve sliced cutlets over cooked rice, drizzled with tonkatsu sauce, and garnish with chopped green onions.

Notes

To store, keep your Katsu Bowl in an airtight container in the fridge for about 3-4 days, or freeze cutlets for 2-3 months. Reheat in the oven to maintain crispiness.