Japanese Katsu Bowls recipe
Enjoy a crispy and flavorful Japanese Katsu Bowl featuring breaded pork cutlets served over steamed rice with a savory katsu sauce and fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork chops (about 1/2 inch thick)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 3/4 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- 1 cup shredded cabbage
- 2 green onions, sliced
- Katsu sauce (store-bought or homemade), for drizzling
- Optional: sesame seeds for garnish
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each pork chop in flour, shaking off excess, then dip into egg, and finally coat evenly with panko breadcrumbs.
- Heat about 1/4 inch of vegetable oil in a skillet over medium heat.
- Once hot, fry the pork cutlets for 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
- Slice the pork cutlets into strips.
- Divide the cooked rice into bowls. Top with shredded cabbage and sliced pork katsu.
- Drizzle generously with katsu sauce and garnish with green onions and sesame seeds if desired.
- Serve immediately and enjoy!
Notes
For extra flavor, try serving with a side of pickled ginger or a soft-boiled egg on top. You can also substitute pork with chicken for a variation.
Find it online: https://cubaqueen.com/japanese-katsu-bowls-recipe/