Japanese Katsu Bowls

Japanese Katsu Bowls feature crispy fried pork served over soft rice and drizzled with rich tonkatsu sauce, making them a delicious and filling meal.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Japanese

Calories: 620

Ingredients Method Notes

Ingredients

For the Pork

2 pieces boneless pork chops Tenderized and seasoned with salt and pepper
1 cup panko breadcrumbs Provides a crispy texture
1 cup flour For dredging
2 pieces eggs Beaten for breading
to taste Salt and pepper For seasoning
Vegetable oil for frying For cooking the pork

For Serving

2 cups cooked rice Fluffy rice as the base
to taste Tonkatsu sauce For drizzling over the dish
as needed Optional toppings (like green onions, pickled vegetables, or sesame seeds) For enhancing flavor and presentation

Method

Preparation

Tenderize the pork chops and season with salt and pepper.
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.

Cooking

Dredge each pork chop in flour, dip in egg, and coat with panko breadcrumbs.
Heat vegetable oil in a pan over medium heat and fry the pork until golden brown on both sides and cooked through.
Remove and let drain on paper towels.

Serving

Serve the sliced pork over fluffy rice, drizzle with tonkatsu sauce, and add your favorite toppings.

Notes

Store the pork and rice separately in airtight containers. The pork can be kept in the fridge for up to 2 days. Reheat in a microwave or a pan, adding a splash of water to the rice if necessary. For best results, monitor the oil temperature while frying.