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Japanese cuisine has captured the hearts and palates of food enthusiasts around the world, celebrated for its harmony of flavors, aesthetics, and techniques. Among the myriad of dishes that define this culinary landscape, katsu stands out as a beloved favorite. Originating from the need to adapt Western culinary influences into Japanese culture, katsu epitomizes the perfect balance of crispy texture and savory flavor, making it a staple in homes and restaurants alike.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the deliciousness of crispy Japanese Katsu Bowls topped with homemade Tonkatsu sauce! This easy recipe features tender pork chops coated in crunchy panko breadcrumbs, perfectly fried to a golden crisp. Served over fluffy Japanese short-grain rice with fresh cabbage and carrots, each bowl offers a delightful mix of flavors and textures. Don't forget to garnish with green onions, sesame seeds, and pickled ginger for an authentic touch! Perfect for a comforting meal that impresses!
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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

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil (for frying)

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon sugar

1 teaspoon Dijon mustard

For the Bowls:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage (green and/or purple)

1 medium carrot, julienned

2 green onions, chopped

Pickled ginger (for garnish)

Sesame seeds (for garnish)

Instructions
 

Prepare the Tonkatsu Sauce: In a bowl, combine the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Stir well until the sugar dissolves. Set aside.

    Prepare the Pork Chops: Gently pound the pork chops to an even thickness using a meat mallet or a rolling pin, about 1/2 inch thick. Season both sides with salt and pepper.

      Breading the Pork Chops: Set up a breading station: place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third. Coat each chop in flour, shaking off excess. Dip in the egg, then coat thoroughly with panko breadcrumbs. Press gently to ensure the breadcrumbs adhere.

        Fry the Katsu: In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. Once hot (a breadcrumb dropped in should sizzle), carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

          Slice the Katsu: Once the katsu has rested for a few minutes, slice it into strips.

            Assemble the Bowls: Divide cooked rice among serving bowls. Top with sliced katsu, a handful of shredded cabbage, and julienned carrots. Drizzle with homemade tonkatsu sauce.

              Garnish: Sprinkle chopped green onions, sesame seeds, and add pickled ginger on the side for added flavor and color.

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