Japanese Katsu Bowls (Recipe for Printing)
Golden-brown panko cutlets with tangy tonkatsu sauce over rice, delivering the perfect blend of crunch and umami flavors.
# What You’ll Need:
→ For the Katsu
01 -
2 boneless pork chops or chicken breasts
02 -
Salt and pepper, to taste
03 -
60g all-purpose flour
04 -
1 large egg, beaten
05 -
100g panko breadcrumbs
06 -
Vegetable oil, for frying
→ For the Tonkatsu Sauce
07 -
60ml ketchup
08 -
30ml Worcestershire sauce
09 -
15ml soy sauce
10 -
15ml mirin (or honey as substitute)
11 -
5g Dijon mustard
12 -
2g garlic powder
→ For the Bowl
13 -
480g cooked Japanese short-grain rice
14 -
50g shredded cabbage
15 -
1 green onion, thinly sliced
16 -
Toasted sesame seeds (optional)
# Steps to Prepare:
01 -
Season pork chops or chicken breasts with salt and pepper on both sides.
02 -
Create a breading station with three shallow dishes. Place flour in the first, beaten egg in the second, and panko breadcrumbs in the third. Dredge each piece of meat in flour, then egg, and finally coat thoroughly with panko, pressing gently to adhere.
03 -
Heat vegetable oil to 180°C (350°F) in a large skillet to about 1 cm depth. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 65°C (150°F) for pork or 75°C (165°F) for chicken. Transfer to a wire rack to drain excess oil.
04 -
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and garlic powder until smooth and well combined.
05 -
Place a generous portion of rice in each serving bowl. Slice the crispy katsu into 2cm strips and arrange on top of the rice. Drizzle with tonkatsu sauce, then garnish with shredded cabbage, sliced green onions, and a sprinkle of toasted sesame seeds if desired.
# Helpful Advice:
01 -
For the best texture, let the breaded cutlets rest in the refrigerator for 15 minutes before frying.
02 -
The tonkatsu sauce can be made ahead and stored in the refrigerator for up to two weeks.