Japanese Katsu Bowls with Tonkatsu Sauce

Dive into this delicious Crunchy Katsu Bowl topped with homemade Tonkatsu sauce! Perfectly breaded pork chops add a satisfying crunch to a bed of sticky Japanese rice, complemented by fresh vegetables like shredded cabbage and julienned carrots. Whip up the savory Tonkatsu sauce in just minutes for a burst of flavor. This dish not only looks great but tastes amazing too! Perfect for dinner any night of the week. Enjoy a taste of Japan at home!

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Ingredients

For the Tonkatsu Sauce:

1/2 cup ketchup

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon Dijon mustard

1 teaspoon sugar

1 teaspoon ground ginger

1 teaspoon garlic powder

For the Katsu:

4 boneless pork chops (about 1 inch thick)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

2 cups panko breadcrumbs

Vegetable oil, for frying

For the Bowl:

4 cups cooked sticky Japanese rice

2 cups shredded cabbage

1 carrot, julienned

1/2 cup thinly sliced green onions

Pickled ginger, for garnish (optional)

Sesame seeds, for garnish

Instructions

Prepare the Tonkatsu Sauce:

- In a small bowl, combine ketchup, soy sauce, Worcestershire sauce, mirin, Dijon mustard, sugar, ground ginger, and garlic powder. Whisk until smooth and blend all ingredients well. Set aside.

Prepare the Katsu:

- Season the pork chops with salt and pepper on both sides.

- Dredge each pork chop in flour, shaking off the excess.

- Dip them into the beaten eggs, covering completely, and then press into the panko breadcrumbs until well-coated on both sides.

Fry the Katsu:

- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.

- Once the oil is hot, carefully place the breaded pork chops in the skillet and fry for 4-5 minutes on each side or until they are golden brown and cooked through. You may need to do this in batches, depending on the size of your skillet.

- Remove the katsu from the pan and place them on a paper towel-lined plate to drain any excess oil.

Assemble the Bowls:

- In serving bowls, add a generous scoop of cooked sticky rice at the bottom.

- Top the rice with slices of crispy katsu, shredded cabbage, and julienned carrots.

- Drizzle the prepared Tonkatsu sauce over the katsu and garnish with sliced green onions, pickled ginger, and sesame seeds.

Serve:

- Enjoy your homemade Katsu Bowl while it’s warm, savoring the crunchy texture of the katsu combined with the flavorful sauce and fresh vegetables.

Prep Time: 25 minutes | Total Time: 45 minutes | Servings: 4