Description
Savor Japanese Katsu bowls drizzled with rich tonkatsu sauce Discover easy recipes and tips for the perfect Japanese comfort food experience
2 boneless pork chops (about 1 inch thick, pounded for even cooking)
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
4 cups cooked Japanese short-grain rice
Chopped green onions, for garnish
Sliced radishes (optional)
½ cup tonkatsu sauce
Season your pork chops with salt and pepper on both sides.
Set up your breading station with one bowl for flour, one for beaten eggs, and one for panko breadcrumbs.
Dredge each pork chop in flour, dip into eggs, and coat with panko breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat.
Fry the breaded pork chops for 3-4 minutes on each side until golden brown and cooked through.
Transfer cooked pork to a plate lined with paper towels to drain excess oil.
Fluff up your cooked rice.
Mix ingredients for tonkatsu sauce if making homemade.
Assemble your bowl with rice, sliced katsu, tonkatsu sauce, green onions, and radishes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Cuisine: Japanese
Nutrition
- Calories: 550 calories
- Sugar: 5 g
- Fat: 10 g
- Saturated Fat: 10 g
- Carbohydrates: 85 g
- Fiber: 2 g
- Protein: 25 g
Keywords: Katsu, Japanese Recipe, Tonkatsu Sauce, Pork Cutlet, Comfort Food
