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Tonkatsu is more than just a dish; it’s a culinary experience that encapsulates the heart and soul of Japanese comfort food. Originating in Japan during the late 19th century, this beloved dish features a crispy, golden-brown pork cutlet that is both tender and juicy on the inside. When served over a bed of fluffy rice alongside fresh vegetables and drizzled with a rich homemade Tonkatsu sauce, it transforms into a meal that delights the senses.

Japanese Katsu Bowls with Tonkatsu Sauce

Elevate your dinner with these Crispy Tonkatsu Delight Bowls! Juicy breaded pork loin chops golden fried create the perfect contrast to tender Japanese rice and fresh cabbage. Drizzle with homemade tonkatsu sauce for a flavor explosion! This easy recipe is perfect for a cozy night in or impressing guests, and it only takes 45 minutes to create two delicious servings. Don't forget to garnish with green onions and sesame seeds for that extra touch!
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Ingredients
  

2 boneless pork loin chops (about 1 inch thick)

Salt and pepper (to taste)

1 cup all-purpose flour

2 large eggs (beaten)

1.5 cups panko breadcrumbs

Vegetable oil (for frying)

2 cups cooked Japanese short-grain rice

1 cup shredded green cabbage

2 green onions (sliced, for garnish)

1 tbsp sesame seeds (optional, for garnish)

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp mirin

1 tsp sugar

1/2 tsp Dijon mustard

Pinch of black pepper

Instructions
 

Prepare the Tonkatsu Sauce:

    In a small bowl, mix together all the sauce ingredients: ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and black pepper. Stir well and set aside.

      Prepare the Pork:

        Pat the pork chops dry with paper towels. Season both sides with salt and pepper.

          Coat the Pork:

            Set up a breading station: Place flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes. Dredge each pork chop in flour, shaking off excess. Dip into beaten eggs, ensuring an even coating, then coat with panko breadcrumbs, pressing gently to adhere.

              Fry the Pork:

                In a large skillet, heat about 1/2 inch of vegetable oil over medium heat. When the oil is hot (about 350°F), carefully add the breaded pork chops. Fry until golden brown on each side, about 3-4 minutes per side. Once cooked, transfer to a plate lined with paper towels to drain excess oil.

                  Slice the Pork:

                    After resting for a couple of minutes, slice the fried pork into thin strips.

                      Assemble the Bowls:

                        In serving bowls, layer the cooked rice as the base. Top with the shredded cabbage and arrange the sliced tonkatsu on top. Drizzle with tonkatsu sauce and garnish with sliced green onions and sesame seeds if using.

                          Serve:

                            Serve the katsu bowls hot, with extra tonkatsu sauce on the side, and enjoy!

                              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2 bowls