Description
Crispy, golden katsu cutlets paired with tangy-sweet tonkatsu sauce, served over fluffy rice and fresh veggies. A comforting and flavorful Japanese-inspired dish.
Ingredients
Scale
- 4 pork or chicken cutlets
- Salt and pepper, to taste
- 1 cup all-purpose flour (or rice flour for gluten-free)
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 2 cups (400g) Japanese short-grain rice
- 2 1/2 cups (590ml) water
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 cup sliced cucumbers
- 1 inch (2.5cm) vegetable oil for frying
- 2 tablespoons Worcestershire sauce
- 2 tablespoons ketchup
- 1 tablespoon soy sauce
- 1 tablespoon sugar
Instructions
- Prepare the Tonkatsu Sauce: Mix Worcestershire sauce, ketchup, soy sauce, and sugar in a small bowl. Adjust to taste and set aside.
- Cook the Rice: Rinse Japanese rice until the water runs clear. Cook in a rice cooker or on the stovetop with water. Fluff and keep warm.
- Prepare the Cutlets: Pound pork or chicken cutlets to an even thickness. Season with salt and pepper.
- Bread the Cutlets: Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each cutlet in flour, dip into eggs, and press firmly into panko.
- Fry the Cutlets: Heat vegetable oil to 350°F (175°C) in a frying pan. Fry cutlets for 3-4 minutes per side until golden brown. Drain on a wire rack.
- Assemble the Bowls: Divide rice into 4 bowls. Slice katsu into strips and place on top. Add shredded cabbage, carrots, and cucumbers. Drizzle with tonkatsu sauce and serve.
Notes
For extra crispy cutlets, let the breaded cutlets rest for 10 minutes before frying. Maintain oil temperature at 350°F (175°C) for best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600700
- Sugar: 10
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Carbohydrates: 75
- Fiber: 4
- Protein: 30
Keywords: Japanese katsu, tonkatsu sauce, katsu bowl, crispy cutlets, Japanese comfort food