Description
These Japanese Katsu Bowls with Tonkatsu Sauce combine the irresistible crunch of panko-crusted cutlets with warm steamed rice and a sweet-savory sauce. Perfect for an easy weeknight dinner or a flavorful meal prep option.
Ingredients
Pork loin or chicken breast (boneless, skinless)
Salt and pepper
All-purpose flour
Eggs (beaten)
Panko breadcrumbs
Vegetable oil
Cooked Japanese rice
Tonkatsu sauce
Shredded cabbage
Instructions
- Prepare the Meat: Trim fat from meat and pound to 1/2-inch thickness.
- Season and Bread: Season with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Fry the Cutlets: Heat oil in skillet and fry cutlets for 3-4 minutes per side until golden brown.
- Drain: Remove and place on paper towels to drain excess oil.
- Assemble the Bowls: Fill bowls with cooked rice. Slice cutlets and lay on top. Drizzle with tonkatsu sauce.
- Garnish: Add shredded cabbage on the side. Serve immediately.