Japanese Katsu Bowls (Print Version)
# Ingredients:
→ For the Katsu
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
02 -
1 cup panko breadcrumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs, beaten
05 -
Salt and pepper to taste
06 -
Vegetable or canola oil for frying
→ For the Bowl
07 -
3 cups cooked white rice (sushi rice preferred)
08 -
½ cup tonkatsu sauce (store-bought or homemade)
09 -
Fresh parsley or green onion for garnish (optional)
→ For Homemade Tonkatsu Sauce
10 -
3 tbsp ketchup
11 -
2 tbsp Worcestershire sauce
12 -
1 tbsp soy sauce
13 -
1 tsp sugar
# Instructions:
01 -
Season pounded chicken or pork cutlets with salt and pepper on both sides.
02 -
Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Coat each cutlet first in flour, then dip in egg, and finally press into panko breadcrumbs until evenly coated.
04 -
Heat oil in a large frying pan to 350°F (175°C). Fry cutlets for 3-4 minutes per side for chicken or 2-3 minutes for pork until golden brown and cooked through.
05 -
Transfer fried cutlets to a paper towel-lined plate to remove excess oil.
06 -
In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, and sugar. Mix well and adjust sweetness to taste.
07 -
Slice the cutlets into strips. Place cooked rice in each bowl, arrange sliced katsu on top, and drizzle generously with tonkatsu sauce.
08 -
Sprinkle with chopped parsley or green onions if desired. Serve immediately while hot.
# Notes:
01 -
For an authentic Japanese experience, serve with shredded cabbage on the side.
02 -
The homemade tonkatsu sauce can be stored in the refrigerator for up to one week.