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Japanese Katsu Bowls with Tonkatsu Sauce

Crispy panko-breaded pork cutlets served over rice with shredded cabbage and savory-sweet tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Main
Cuisine: Japanese
Calories: 540

Ingredients
  

Pork Katsu
  • 4 pork loin cutlets
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 cups panko breadcrumbs
  • 1 tsp salt
  • 0.5 tsp black pepper
Bowl Components
  • 4 cups cooked Japanese white rice
  • 2 cups shredded green cabbage
Tonkatsu Sauce
  • 0.25 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp sugar

Equipment

  • Frying pan
  • Mixing bowls
  • Wire rack
  • Knife

Method
 

  1. Season pork cutlets with salt and pepper.
  2. Dredge pork in flour, dip in egg, then coat with panko breadcrumbs.
  3. Heat oil and fry pork until golden and cooked through.
  4. Mix all tonkatsu sauce ingredients until smooth.
  5. Assemble bowls with rice, cabbage, sliced pork, and sauce.

Notes

Serve immediately for best texture.