Description
Crispy Japanese katsu bowls with homemade tonkatsu sauce, served over fluffy rice with fresh cabbage and sesame seeds.
Ingredients
2 pork chops or chicken breasts
Salt and pepper
½ cup flour
1 egg, beaten
1 cup panko breadcrumbs
Vegetable oil for frying
¼ cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin (or honey)
1 tsp Dijon mustard
½ tsp garlic powder
2 cups cooked short-grain rice
½ cup shredded cabbage
1 green onion, sliced
Sesame seeds
Instructions
1. Season meat, dredge in flour, dip in egg, coat with panko.
2. Fry cutlets in ½ inch oil for 3–4 minutes per side.
3. Mix ketchup, Worcestershire, soy, mirin, mustard, and garlic powder for sauce.
4. Fill bowls with rice, slice katsu, and top with sauce.
5. Garnish with cabbage, onion, and sesame seeds.
Notes
For extra crunch, double-coat with panko. Katsu can be baked or air fried for a lighter version.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 14g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 160mg