Description
Japanese katsu bowls with tonkatsu sauce feature crispy breaded cutlets served over rice with shredded cabbage and a tangy, sweet homemade sauce. This comforting and flavorful dish delivers texture and bold taste, making it a satisfying meal any night of the week.
Ingredients
- 4 boneless pork chops or chicken breasts (thinly sliced or pounded)
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil, for frying
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon Dijon mustard
- Optional: 1/4 teaspoon garlic powder or ground ginger
- 2 cups steamed white rice
- 2 cups shredded cabbage
- 2 green onions, sliced (optional)
- 1 tablespoon sesame seeds (optional)
Instructions
- Season pork or chicken with salt and pepper.
- Dredge each piece in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry cutlets for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar or honey, mustard, and optional garlic powder or ginger to make the tonkatsu sauce. Let it sit to blend flavors.
- Slice katsu into strips.
- Assemble bowls with a layer of rice, shredded cabbage, and sliced katsu.
- Drizzle tonkatsu sauce over the top and garnish with green onions and sesame seeds if desired.
Notes
- Use tofu or portobello mushrooms for a vegetarian version.
- Substitute shrimp or add hot sauce to the tonkatsu for a spicy kick.
- Serve with miso soup, pickled vegetables, or cucumber salad for a complete meal.
- Bake or air-fry the cutlets for a lighter option.
- Store sauce in the fridge for up to a week—flavor improves over time.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 9g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
