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Katsu bowls have become a cherished staple in Japanese cuisine, captivating food lovers around the world with their delightful combination of textures and flavors. At the heart of this beloved dish lies the crispy katsu, traditionally made from breaded and fried pork cutlets, paired with a rich and tangy tonkatsu sauce, all served over a bed of perfectly sticky rice and accompanied by vibrant, fresh vegetables.

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