Print

Japanese Katsu Bowls with Tonkatsu Sauce

Print Recipe

These Japanese Katsu Bowls feature crispy breaded cutlets served over a bed of rice and shredded cabbage, drizzled with a flavorful tonkatsu sauce. Topped with optional green onions, sesame seeds, pickled ginger, or a fried egg, these bowls are a delicious and satisfying meal.

Ingredients

Scale

For the Katsu Cutlets:

  • 2 boneless pork chops or chicken breasts (pounded thin)
  • Salt and pepper
  • ½ cup all-purpose flour
  • 1 large egg (beaten)
  • 1 cup panko breadcrumbs
  • Vegetable oil (for frying)

For the Tonkatsu Sauce:

  • ¼ cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp Dijon mustard (optional)

For the Bowls:

  • Cooked white or brown rice
  • Shredded cabbage or lettuce
  • Optional toppings: green onions, sesame seeds, pickled ginger, fried egg

Instructions

  1. Prepare the Katsu Cutlets: Season the pork chops or chicken breasts with salt and pepper. Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Fry in vegetable oil until golden and cooked through.
  2. Make the Tonkatsu Sauce: In a saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, brown sugar, and Dijon mustard. Simmer until slightly thickened.
  3. Assemble the Bowls: Serve the katsu cutlets over cooked rice and shredded cabbage or lettuce. Drizzle with tonkatsu sauce and add desired toppings.

Notes

  • You can use either pork or chicken for the cutlets.
  • Feel free to customize the toppings to suit your preferences.

Nutrition

Keywords: Japanese cuisine, katsu recipe, tonkatsu sauce, easy dinner, Asian-inspired dish

Find it online: https://recipesany.com/japanese-katsu-bowls-with-tonkatsu-sauce/