Description
Katsu Bowls with Tonkatsu Sauce combine crispy fried pork chops with fluffy Japanese rice, fresh shredded cabbage, and a tangy homemade tonkatsu sauce, topped with refreshing pickled ginger. This comforting Japanese-inspired dish is perfect for a satisfying lunch or dinner.
Ingredients
Scale
Pork Katsu
- 2 boneless pork chops (about 1 lb or 450 g)
- Salt and pepper – to taste
- 1/2 cup all-purpose flour
- 2 large eggs – beaten
- 1 cup panko breadcrumbs
- Vegetable oil – for frying
Bowls
- 2 cups cooked Japanese short-grain rice
- 2 cups shredded cabbage
- 1/4 cup pickled ginger
Tonkatsu Sauce
- 3 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sugar
Instructions
- Prepare Pork Chops: Pound the pork chops to an even thickness of about 1/2 inch to ensure they cook evenly. Season both sides generously with salt and pepper for flavor.
- Set Up Breading Station: Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This setup makes the breading process orderly and efficient.
- Bread the Pork Chops: Dredge each pork chop first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs. This triple coating creates the signature crispy crust.
- Make Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar until smooth. This sweet and tangy sauce complements the crispy pork perfectly.
- Fry the Pork Chops: Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Fry each breaded pork chop for about 4-5 minutes per side or until golden brown and cooked through (internal temperature 145°F/63°C). Drain on paper towels to remove excess oil.
- Assemble Katsu Bowls: Divide the cooked Japanese short-grain rice between two bowls. Slice the fried pork chops and place them atop the rice. Add shredded cabbage on the side, drizzle with tonkatsu sauce, and serve pickled ginger alongside for a refreshing bite.
Notes
- For extra crispiness, double-dip the pork chops in egg and breadcrumbs before frying.
- If you prefer a lighter version, bake the breaded pork chops at 425°F (220°C) for 20-25 minutes instead of frying.
- Japanese short-grain rice is preferred for its sticky texture, but medium-grain rice can be used as a substitute.
- The tonkatsu sauce can be stored refrigerated in an airtight container for up to one week.
