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Japanese Katsu Bowls with Tonkatsu Sauce

Enjoy a flavorful journey with these crunchy, savory Japanese Katsu Bowls, traditionally served with homemade Tonkatsu sauce.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 4 pieces pork cutlets (loin or tenderloin) Choose between Rosu (loin) for richness or Hire (tenderloin) for tenderness.
  • 1 cup Panko breadcrumbs Use high-quality Panko for optimal crunch.
  • 1 cup all-purpose flour For dusting before the egg wash.
  • 2 large eggs Beaten with a splash of oil or water for the egg wash.
  • 3 cups short-grain Japanese rice Cooked fluffy and sticky.
  • 4 cups finely shredded cabbage Acts as a palate cleanser.
  • vegetable oil as needed for frying Maintain oil temperature around 340°F (170°C).
For the Tonkatsu Sauce
  • 1 cup ketchup For sweetness.
  • 1/4 cup Worcestershire sauce Adds tanginess.
  • 1/4 cup oyster sauce Enhances umami.
  • 2 tablespoons freshly ground sesame seeds Added just before serving for aroma.
  • to taste hot mustard or honey Customize for sweetness and heat.

Method
 

Preparation
  1. If using pork loin, make small slits in the connective tissue to keep it flat while cooking.
  2. Pound the pork cutlets to an even thickness for uniform cooking.
  3. Set up a dredging station with flour, beaten eggs, and Panko breadcrumbs.
Breading and Frying
  1. Dust each pork cutlet lightly in flour, shaking off excess.
  2. Dip the floured cutlet in the egg wash, ensuring it's fully coated.
  3. Press the Panko breadcrumbs firmly into the cutlet for maximum coverage.
  4. Heat the vegetable oil in a skillet and fry the cutlets until golden brown and cooked through, about 3-5 minutes per side.
Assembling the Bowl
  1. Serve the fried cutlet on a bed of cooked rice.
  2. Top it with the finely shredded cabbage and drizzle with Tonkatsu sauce.
  3. Optionally, grind sesame seeds over the sauce before serving.

Notes

Let the cutlets rest for a few minutes before slicing to keep them juicy. This recipe pairs beautifully with a side of Asian Cucumber Salad.