Japanese Katsu Bowls recipe
Japanese Katsu Bowls are a crispy and savory comfort dish featuring breaded pork cutlets served over steamed rice and drizzled with a flavorful katsu sauce, perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner
- Method: Fried
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless pork loin chops
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked Japanese short-grain rice
- Katsu sauce (store-bought or homemade)
- Shredded cabbage, for serving
- Green onions, chopped, for garnish
- Pickled ginger (optional)
Instructions
- Season the pork chops with salt and pepper on both sides.
- Set up a breading station with three shallow bowls: flour, beaten egg, and panko breadcrumbs.
- Coat each pork chop in flour, shaking off excess, then dip into the egg, and finally coat thoroughly with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering.
- Fry the breaded pork chops for 3-4 minutes per side, or until golden brown and cooked through.
- Transfer the cooked pork to a paper towel-lined plate to drain excess oil, then slice into strips.
- Divide cooked rice between bowls, top with shredded cabbage and pork cutlet slices.
- Drizzle katsu sauce generously over the pork and garnish with chopped green onions and pickled ginger if using.
Notes
For a lighter option, try baking the breaded pork chops in a preheated oven at 400°F (200°C) for 20 minutes instead of frying.
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