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Tonkatsu is a beloved dish that has become a staple of Japanese cuisine, celebrated for its crispy exterior and juicy interior. This deep-fried pork cutlet, usually served with shredded cabbage and rice, has captured the hearts of food lovers around the world. With its origins dating back to the late 19th century, Tonkatsu embodies the fusion of Western cooking techniques with traditional Japanese flavors, making it a unique culinary creation that reflects Japan's evolving food culture.

Japanese Katsu Bowls with Tonkatsu Sauce

Indulge in a delicious Crispy Tonkatsu Katsu Bowl that brings Japanese comfort food right to your table! This easy recipe features perfectly breaded and fried pork cutlets served over a bed of fluffy white rice, topped with fresh shredded cabbage and drizzled with a homemade tonkatsu sauce. Garnish with crunchy green onions and sesame seeds for the ultimate flavor experience. Perfect for a hearty meal in just under 35 minutes! Enjoy! 🍚🍴
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Ingredients
  

2 boneless pork cutlets (about 6 oz each)

Salt and pepper, to taste

½ cup all-purpose flour

1 large egg

1 cup panko breadcrumbs

Vegetable oil, for frying

2 cups cooked white rice

1 cup shredded cabbage

½ cup sliced green onions (scallions)

Sesame seeds, for garnish

For the Tonkatsu Sauce:

¼ cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sugar

½ teaspoon Dijon mustard

Instructions
 

Prepare the Tonkatsu Sauce: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Stir until well combined and set aside.

    Prepare the Pork Cutlets: Start by gently pounding the pork cutlets between two sheets of plastic wrap using a meat mallet or rolling pin until about ½ inch thick. Season both sides with salt and pepper.

      Bread the Cutlets: Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dredge each cutlet in flour, shaking off the excess, then dip in the egg, allowing any excess to drip off. Finally, coat thoroughly in panko, pressing lightly to adhere.

        Fry the Cutlets: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once the oil is hot, carefully add the breaded cutlets. Fry for about 3-4 minutes on each side until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

          Assemble the Bowls: In each serving bowl, add a generous scoop of cooked rice. Top with shredded cabbage, and then slice the fried tonkatsu into strips and place on top of the cabbage. Drizzle the prepared tonkatsu sauce generously over the cutlets.

            Garnish: Finish with sliced green onions and a sprinkle of sesame seeds for added texture and flavor.

              Serve: Enjoy your delicious Katsu Bowl warm!

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 2