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Katsu, a beloved dish originating from Japan, has captured the hearts and taste buds of food lovers around the globe. This culinary delight, characterized by its crispy, golden-brown coating, typically features meat or vegetables that are breaded and deep-fried to perfection. The cultural significance of Katsu in Japanese cuisine cannot be overstated; it represents comfort food at its finest and is often enjoyed during special occasions and gatherings. Katsu Bowls, in particular, take this iconic dish to another level by serving the crispy cutlets over a bed of rice, creating a comforting and satisfying meal that warms both the palate and the soul.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the deliciousness of homemade Crispy Katsu Bowls with a rich Tonkatsu sauce! This easy recipe features tender, breaded pork chops served over a bed of fluffy rice and topped with fresh cabbage, green onions, and optional pickled ginger and nori. In just 30 minutes, you can whip up this delightful dish that's perfect for a cozy dinner. Perfectly crispy on the outside and juicy on the inside, it's a meal the whole family will love! 🍚🍴
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Ingredients
  

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 teaspoon Dijon mustard

1 teaspoon sugar

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Katsu:

2 boneless pork chops (about 1 inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For Serving:

2 cups cooked rice (white or brown)

1 cup shredded cabbage

1 green onion, sliced

Pickled ginger (optional)

Shredded nori (seaweed strips, optional)

Instructions
 

Prepare the Tonkatsu Sauce:

    - In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, sugar, garlic powder, and onion powder.

      - Whisk the ingredients together until well blended and set aside to let the flavors meld.

        Prepare the Katsu:

          - Start by placing the pork chops between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about 1/2 inch thickness.

            - Season both sides of the pork with salt and pepper.

              Bread the Katsu:

                - Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.

                  - Dredge each pork chop first in flour, ensuring an even coating, then dip into the beaten egg, and finally coat with panko breadcrumbs. Press the breadcrumbs onto the pork to adhere well.

                    Fry the Katsu:

                      - In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat.

                        - Once the oil is hot, carefully add the breaded pork chops to the pan. Fry for about 3-4 minutes on each side or until they are golden brown and cooked through.

                          - Transfer the cooked katsu to a plate lined with paper towels to drain excess oil.

                            Prepare the Bowls:

                              - Slice the crispy katsu into strips.

                                - In a bowl, place a generous scoop of cooked rice as the base.

                                  - Arrange the sliced katsu on top of the rice and add a handful of shredded cabbage alongside.

                                    - Drizzle with homemade tonkatsu sauce and garnish with sliced green onions, pickled ginger, and shredded nori if desired.

                                      Serve:

                                        - Your delicious Katsu Bowls are ready to enjoy! Serve immediately while the katsu is still crispy.

                                          Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2