Description
Make crispy Japanese katsu bowls with homemade tonkatsu sauce in just 30 minutes. A quick and delicious meal.
Ingredients
Scale
- 2 boneless pork chops (or chicken breasts)
- 1 cup panko breadcrumbs
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup cooked rice
- 1/4 cup tonkatsu sauce
- 1 tbsp vegetable oil
- 1 cup shredded cabbage
Instructions
- Pound the pork chops to an even thickness.
- Season with salt and pepper.
- Coat each chop in flour, then egg, then panko.
- Heat oil in a pan over medium heat.
- Fry the chops until golden brown, about 3-4 minutes per side.
- Slice the cooked katsu into strips.
- Serve over rice with shredded cabbage and tonkatsu sauce.
Notes
- Use chicken if you prefer.
- Double the sauce for extra flavor.
- Serve with pickled ginger for added tang.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 580
- Sugar: 8g
- Sodium: 720mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 145mg
Keywords: Japanese katsu, tonkatsu sauce, crispy pork cutlet, quick meal