Japanese Katsu Bowls recipe
Japanese Katsu Bowls feature crispy breaded pork cutlets served over rice with a savory katsu sauce and fresh vegetables for a comforting and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork chops
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1 cup shredded cabbage
- Katsu sauce (store-bought or homemade)
- 2 scallions, chopped (optional)
- Sesame seeds for garnish (optional)
Instructions
- Season pork chops with salt and pepper on both sides.
- Coat each pork chop lightly with flour, shaking off excess.
- Dip pork chops into beaten egg, ensuring full coverage.
- Press pork chops into panko breadcrumbs to coat completely.
- Heat about 1/2 inch of vegetable oil in a skillet over medium heat.
- Fry the pork chops for 3-4 minutes per side until golden brown and cooked through.
- Remove pork chops and drain on paper towels; let rest 2 minutes then slice into strips.
- Divide cooked rice into bowls, top with shredded cabbage and sliced pork cutlet.
- Drizzle katsu sauce generously over the pork.
- Garnish with chopped scallions and sesame seeds if desired, and serve immediately.
Notes
For an extra crunch, serve with a side of pickled ginger or add a soft boiled egg on top for richness.
Find it online: https://mommiesmore.com/japanese-katsu-bowls-recipe/