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Japanese Katsu Bowls

A quick and delicious meal featuring crispy pork cutlets served over rice with tonkatsu sauce, perfect for family dinners or meal prep.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Cutlets
  • 4 pieces Pork cutlets Can substitute with chicken or tofu.
  • 1 teaspoon Salt For seasoning the cutlets.
  • 1 teaspoon Pepper For seasoning the cutlets.
  • 1 cup Flour For breading.
  • 2 large Eggs Beaten, for breading.
  • 2 cups Panko breadcrumbs For coating the cutlets.
  • 1 cup Vegetable oil For frying the cutlets.
For Serving
  • 4 cups Cooked rice Can use brown rice or quinoa.
  • 1/2 cup Tonkatsu sauce Can substitute with teriyaki or soy sauce.
  • 2 tablespoons Green onions Chopped, for garnish.

Method
 

Preparation
  1. Season the pork cutlets with salt and pepper.
  2. Set up a breading station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third dish.
Breading and Cooking
  1. Dredge each pork cutlet in flour, dip it in the beaten eggs, then coat thoroughly with panko breadcrumbs.
  2. Heat vegetable oil in a pan over medium heat. Carefully place the breaded cutlets into the pan.
  3. Fry for about 4-5 minutes per side or until golden brown and cooked through.
Final Steps
  1. Remove the cutlets from the oil and place them on paper towels to drain excess oil.
  2. Slice the cutlets into strips.
  3. Assemble the bowls by placing cooked rice in a bowl, laying sliced cutlets on top, drizzling with tonkatsu sauce, and garnishing with green onions.

Notes

Ensure oil is at the right temperature (around 350°F or 175°C) for frying. Avoid overcrowding the pan to keep cutlets crispy. Leftovers can be stored in an airtight container for up to 3 days.