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Japanese Katsu Bowls with Tonkatsu Sauce

Enjoy crispy pork cutlets served over fluffy rice, drizzled with savory Tonkatsu sauce, garnished with fresh green onions.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 pieces Pork cutlets Thinly sliced
  • to taste Salt and Pepper For seasoning
  • 1 cup Flour For dredging
  • 2 pieces Eggs Beaten
  • 2 cups Panko breadcrumbs For coating
  • Vegetable oil Vegetable oil (for frying) For frying
  • 4 cups Cooked rice Steamed or boiled
  • 1/2 cup Tonkatsu sauce For drizzling
  • 2 stalks Green onions Sliced, for garnish

Method
 

Preparation
  1. Season pork cutlets with salt and pepper.
  2. Dredge each cutlet in flour, dip in beaten eggs, and coat with panko.
Cooking
  1. Heat vegetable oil in a pan over medium heat and fry the cutlets until golden brown and crispy on both sides.
  2. Remove cutlets and drain on paper towels.
  3. Slice cutlets into strips.
Assembly
  1. Serve over fluffy rice, drizzle with tonkatsu sauce, and garnish with sliced green onions.

Notes

Use a thermometer to ensure your oil is at about 350°F for frying. You can substitute pork with chicken or tofu. Ensure every inch of your cutlet is coated for maximum crunch. Store leftovers in an airtight container for up to 3 days in the fridge.