Japanese Katsu Bowls
Enjoy a comforting bowl of crispy pork cutlet served over fluffy rice with savory tonkatsu sauce.
Ingredients
Main Ingredients
- 2 pieces pork cutlets Pound to even thickness for best results.
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 large eggs Beaten.
- 1/4 cup tonkatsu sauce
- 2 cups cooked rice Fluffy, preferably Japanese rice.
- oil for frying oil for frying Use enough to shallow fry.
- 2 tablespoons green onions Sliced, for garnish.
Instructions
Preparation
- Prepare the Chicken cutlets by pounding them to an even thickness.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip it in egg, and then coat it in panko breadcrumbs.
Cooking
- Heat oil in a skillet over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove from pan and let drain on paper towels.
Serving
- Serve the cutlets on a bed of fluffy rice, drizzled with tonkatsu sauce, and garnish with sliced green onions if desired.
Notes
Serve hot and fresh for the best experience. The cutlets are best enjoyed crispy right away. Store leftovers separately.