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Katsu bowls are a beloved dish within Japanese cuisine, celebrated for their satisfying combination of textures and robust flavors. Originating from the term “katsu,” which means “to cut,” these bowls feature crispy, breaded meat, typically pork, served over a bed of rice, often accompanied by shredded cabbage and a drizzle of rich sauce. The concept of Katsu is not only about nourishment but also about the artistry involved in preparing each component, making it a favorite among both seasoned cooks and culinary novices alike.

Japanese Katsu Bowls with Tonkatsu Sauce

Discover the deliciousness of Crunchy Katsu Bowls with Homemade Tonkatsu Sauce! This easy recipe combines crispy breaded pork chops, fluffy Japanese rice, and fresh veggies for a satisfying meal. The homemade tonkatsu sauce is a tangy blend of ketchup, Worcestershire sauce, and spices that takes this dish to the next level. Perfect for a quick dinner or a weekend treat, you'll love every bite of this flavorful Japanese-inspired bowl! Enjoy!
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Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon mirin (Japanese rice wine)

1 teaspoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon ground ginger

1/2 teaspoon garlic powder

For the Tonkatsu:

2 boneless pork chops (about 1 inch thick)

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Salt and pepper, to taste

Vegetable oil, for frying

For the Bowl:

2 cups cooked Japanese rice (sushi rice or short-grain rice)

1 cup shredded cabbage (green or napa cabbage)

1 small carrot, julienned

2 green onions, sliced

Sesame seeds, for garnish

Pickled ginger, for serving (optional)

Instructions
 

Make the Tonkatsu Sauce:

    - In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, sugar, ground ginger, and garlic powder until well combined. Set aside.

      Prepare the Pork Chops:

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

          - Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.

            Bread the Pork:

              - Dredge each pork chop in flour, shaking off the excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in panko breadcrumbs, pressing gently to adhere.

                Fry the Tonkatsu:

                  - In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through (the internal temperature should reach 145°F/63°C).

                    - Transfer to a paper towel-lined plate to drain excess oil.

                      Prepare the Bowl:

                        - In serving bowls, add a scoop of cooked rice as the base.

                          - Top each bowl with shredded cabbage, julienned carrot, and sliced green onions.

                            Slice the Tonkatsu:

                              - Once the tonkatsu has rested for a couple of minutes, slice it into strips and place on top of the rice and vegetables.

                                Serve:

                                  - Drizzle the homemade tonkatsu sauce over the sliced pork. Sprinkle with sesame seeds and serve with pickled ginger on the side if desired.

                                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 2

                                      Enjoy your delicious and crunchy Katsu Bowls with homemade Tonkatsu Sauce! 🍽️