Japanese Katsu Bowls with Tonkatsu Sauce: Crispy & Flavorful Recipe
These Japanese Katsu Bowls combine juicy pressure-cooked pork chops with a crispy fried coating, tangy tonkatsu sauce, and fresh toppings, all served on a bed of warm rice for the ultimate comfort food experience.
Equipment
- 1 Mixing bowl For breading station
Ingredients
Main ingredients
- 4 boneless pork chops
- ½ cup all-purpose flour
- 2 large eggs beaten
- 1 cup panko breadcrumbs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Vegetable oil for frying
- 2 cups cooked white rice
- 1 cup shredded green cabbage
- 2 green onions sliced
- ¼ cup tonkatsu sauce
Instructions
Instructions
- Pound pork chops to even thickness and season with salt and pepper.
- Set up breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
- Dredge pork chops in flour, then egg, then panko to coat completely.
- In a skillet, heat vegetable oil over medium heat.
- Fry pork chops 3–4 minutes per side until golden brown.
- Transfer fried pork to a paper towel-lined plate and slice into strips.
- Place cooked white rice into bowls.
- Top with sliced pork, shredded cabbage, and green onions.
- Drizzle tonkatsu sauce and serve immediately.
Notes
Store leftovers separately for best texture. Reheat pork in skillet to maintain crispiness.