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In the world of Japanese cuisine, few dishes are as beloved as the crispy katsu bowl. This mouthwatering dish features perfectly fried pork katsu, which is a breaded and deep-fried cutlet, served over a bed of fluffy rice and accompanied by an array of fresh vegetables. The highlight of this bowl is the homemade tonkatsu sauce, a sweet and tangy condiment that elevates the flavors of the dish and adds a unique twist to the experience.

Japanese Katsu Bowls with Tonkatsu Sauce

Create a delicious mealtime experience with these Crispy Katsu Bowls, featuring tender pork cutlets and a homemade Tonkatsu sauce that's bursting with flavor! This easy recipe combines seasoned pork fried to golden perfection over a bed of fluffy Japanese rice, topped with crunchy cabbage, green onions, and a drizzle of sauce. Perfect for a weeknight dinner, these bowls are satisfying and fun to customize with optional pickled ginger and sesame seeds. Enjoy!
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Ingredients
  

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon sugar

1 teaspoon Dijon mustard

1 teaspoon ground ginger

1/2 teaspoon garlic powder

For the Katsu:

2 boneless pork chops (about 1/2 inch thick)

Salt and black pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowls:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage

1/4 cup sliced green onions

1/4 cup pickled ginger (optional)

Sesame seeds, for garnish

Instructions
 

Prepare the Tonkatsu Sauce:

    In a medium bowl, combine the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, ground ginger, and garlic powder. Whisk until well blended and set aside.

      Prepare the Pork Katsu:

        - Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.

          - Set up a breading station: Place the flour, beaten egg, and panko breadcrumbs in three separate shallow dishes.

            - Dredge each pork chop in flour, ensuring it’s well-coated. Shake off excess flour, then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

              Fry the Katsu:

                Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot (approximately 350°F/175°C), carefully add the breaded pork chops. Fry for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

                  Assemble the Bowls:

                    - In each bowl, add a scoop of cooked Japanese rice as the base.

                      - Top with shredded cabbage and sliced green onions.

                        - Slice the cooked katsu into strips and lay them over the rice and cabbage.

                          - Drizzle with the tonkatsu sauce and sprinkle with sesame seeds. Add pickled ginger on the side if using.

                            Serve and Enjoy:

                              Serve the katsu bowls immediately, allowing everyone to mix in the sauce as they wish. Enjoy your crispy Katsu bowls with all their delightful flavors!

                                Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2