Japanese Katsu Bowls
Delicious and satisfying Japanese Katsu Bowls featuring crispy breaded meat served over fluffy rice with flavorful tonkatsu sauce.
Ingredients
For the Katsu
- 4 pieces Panko breaded cutlets (chicken or pork) Chicken or pork cutlets can be used.
- 2 cups Steaming white rice Cook according to package instructions.
- 1/2 cup Tonkatsu sauce For drizzling over the cutlets.
- Oil as needed Oil for frying Use enough oil to cover the bottom of the frying pan.
- to taste Salt For seasoning the cutlets.
- to taste Pepper For seasoning the cutlets.
Instructions
Preparation
- Season the cutlets with salt and pepper.
- Dredge each cutlet in flour, dip in beaten egg, and coat with panko breadcrumbs.
Cooking
- Heat oil in a frying pan over medium heat.
- Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side.
- While the cutlets are frying, cook the white rice according to package instructions.
Serving
- Once cooked, serve the crispy cutlets over the rice.
- Drizzle with tonkatsu sauce and enjoy!
Notes
Serve hot with sliced green onions or pickled ginger for extra flavor. Ensure oil is hot for a golden crunch. Double coat for extra crispiness. Store leftovers in airtight containers in the refrigerator for up to three days.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 80gProtein: 30gFat: 25gSaturated Fat: 5gSodium: 800mgFiber: 2gSugar: 5g
Tried this recipe?Let us know how it was!