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Katsu, a beloved dish from Japan, has gained a prominent spot on menus around the world, charming palates with its delightful combination of textures and flavors. Originating from the term "katsuretsu," which means "cutlet," Katsu typically involves breaded and deep-fried meat, commonly pork or chicken, served alongside rice and shredded cabbage. This crispy, golden-brown delight is a staple at Japanese restaurants and has also become a favorite comfort food in many households.

Japanese Katsu Bowls with Tonkatsu Sauce

Treat yourself to a delightful crispy Katsu bowl featuring juicy pork chops and a homemade tangy Tonkatsu sauce. This easy recipe combines tender breaded pork, fluffy rice, and crunchy cabbage, creating a perfect balance of flavors and textures. With just 30 minutes from prep to plate, it's a quick and satisfying meal for two. Garnish with green onions and sesame seeds, and enjoy a taste of Japan right at home!
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Ingredients
  

2 boneless pork chops (about 1 inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil (for frying)

2 cups cooked white rice (jasmine or short-grain)

1 cup shredded cabbage (green or purple)

1 green onion, thinly sliced

Sesame seeds, for garnish

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon Dijon mustard

1 teaspoon sugar

Instructions
 

Prepare the Tonkatsu Sauce: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar. Whisk until well combined. Set aside.

    Prepare the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

      Breading Station: Set up a breading station with three shallow dishes—one with flour, one with beaten egg, and one with panko breadcrumbs.

        Bread the Pork: Dredge each pork chop first in flour, shaking off the excess. Then dip it into the beaten egg, ensuring it’s fully coated, and finally press it into the panko breadcrumbs until well coated.

          Fry the Pork: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once the oil is hot (test by dropping a small piece of bread in; it should sizzle), carefully add the breaded pork chops. Fry for about 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

            Assemble the Bowls: In each bowl, add a generous scoop of cooked white rice. Top with shredded cabbage and slice the fried pork into strips, arranging them on top of the rice.

              Serve with Sauce: Drizzle a good amount of the Tonkatsu sauce over the pork and rice. Sprinkle with sliced green onions and sesame seeds for added flavor and crunch.

                Enjoy: Serve immediately while hot, and enjoy your delicious homemade Katsu Bowl!

                  Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2