Description
A straightforward recipe for a Japanese Katsu Bowl featuring crispy fried pork cutlets over rice with a savory sauce.
Ingredients
Scale
- 2 boneless pork chops, about 1/2 inch thick
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups cooked short-grain white rice
- For Sauce: 1/4 cup soy sauce
- For Sauce: 1/4 cup mirin
- For Sauce: 2 tablespoons sugar
- For Sauce: 1/4 cup water
- Optional: Thinly sliced cabbage for serving
Instructions
- Pound the pork chops to an even 1/4 inch thickness. Season lightly with salt and pepper.
- Set up a breading station: one shallow dish with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork chop first in flour, shaking off excess. Dip into the egg, letting excess drip off. Coat thoroughly in panko. Press the crumbs onto the meat.
- Heat about 1 inch of vegetable oil in a deep skillet to 350°F (175°C).
- Carefully place the breaded pork chops into the hot oil. Fry for 3 to 4 minutes per side until golden brown and cooked through (internal temperature reaches 145°F or 63°C).
- Remove the pork and place on a wire rack to drain excess oil. Let rest for 5 minutes.
- While the pork rests, prepare the sauce: Combine soy sauce, mirin, sugar, and water in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cook for 2 minutes until slightly thickened.
- Slice the cooked pork cutlets against the grain into strips.
- Divide the cooked rice into two bowls. Arrange the sliced katsu over the rice.
- Spoon the prepared sauce generously over the pork and rice. Serve immediately, optionally with shredded cabbage on the side.
Notes
- You can shallow fry the pork if deep frying is not preferred, adjusting cooking time as needed.
- For a quicker meal, use pre-cooked rice.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 15
- Sodium: 850
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 20
- Trans Fat: 0
- Carbohydrates: 70
- Fiber: 2
- Protein: 35
- Cholesterol: 110
Keywords: Japanese, Katsu, Tonkatsu, Pork Cutlet, Rice Bowl, Asian Dinner