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Katsu, a beloved dish in Japanese cuisine, embodies the essence of comfort food with its crispy exterior and succulent filling. Derived from the term "cutlet," Katsu typically features breaded and deep-fried meat, most commonly pork or chicken. Its significance in Japanese culture extends beyond mere sustenance; it is often associated with family meals and gatherings, evoking nostalgia and warmth. As culinary trends evolve, Katsu has found its way into modern dining experiences, particularly in the form of Katsu bowls, which combine this classic dish with a variety of toppings and accompaniments.

Japanese Katsu Bowls with Tonkatsu Sauce

Discover the deliciousness of Crispy Katsu Bowls topped with a homemade Tonkatsu Sauce! This recipe features tender, breaded pork chops fried to perfection, served over fluffy Japanese short-grain rice. Add some fresh cabbage, sliced green onions, and optional sesame seeds for a satisfying meal. Perfect for a cozy dinner at home, this dish is sure to impress. Try out this flavorful and crunchy Japanese classic today! 🍚🍗
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Ingredients
  

For the Katsu:

2 boneless pork chops (about 1 inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Oil, for frying

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon mirin (Japanese sweet rice wine)

1 teaspoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/4 teaspoon ground ginger

For Serving:

Cooked Japanese short-grain rice

Thinly sliced green onions

Shredded cabbage

Sesame seeds (optional)

Pickled ginger (optional)

Instructions
 

Prepare the Tonkatsu Sauce: In a bowl, whisk together ketchup, soy sauce, Worcestershire sauce, mirin, sugar, Dijon mustard, garlic powder, and ground ginger until well combined. Set aside to let the flavors meld.

    Prepare the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

      Dredge the Pork: Set up a dredging station by placing the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes. First, dip each pork chop in the flour, shaking off any excess. Next, coat them in the beaten eggs, followed by pressing them firmly into the panko breadcrumbs to ensure an even coating.

        Fry the Katsu: In a large skillet, heat about 1/2 inch of oil over medium-high heat. Once hot, carefully place the breaded pork chops into the skillet. Fry for about 4-5 minutes on each side or until they are golden brown and cooked through (internal temperature of 145°F). Remove from the oil and drain on paper towels.

          Slice the Katsu: Once the pork chops are cool enough to handle, slice them into strips for serving.

            Assemble the Bowls: In a serving bowl, place a generous portion of cooked rice. Layer the sliced katsu on top of the rice. Add a handful of shredded cabbage alongside, and drizzle with tonkatsu sauce. Garnish with sliced green onions and sesame seeds, if desired. Serve with pickled ginger on the side.

              Enjoy your meal: Dig in and savor the crispy texture of the katsu combined with the tangy sweetness of the tonkatsu sauce!

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