Japanese Katsu Bowls with Tonkatsu Sauce

Elevate your dinner game with these crunchy katsu bowls with a twist! This deliciously crispy tonkatsu, made from perfectly breaded pork chops, pairs beautifully with fluffy Japanese short-grain rice and fresh cabbage. Drizzle on a tangy homemade tonkatsu sauce and garnish with green onions, pickled ginger, and sesame seeds for an irresistible meal. Perfect for a cozy night in or impressing guests – give this recipe a try and savor the flavor!

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Ingredients

For the Tonkatsu:

2 boneless pork chops (about 1 inch thick)

Salt and black pepper, to taste

1/2 cup all-purpose flour

2 large eggs

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

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

For the Bowl:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage (green or purple)

1/2 cup sliced green onions

1/4 cup pickled ginger (optional)

Sesame seeds (for garnish)

Nori sheets (optional, for garnish)

Instructions

Prepare the Tonkatsu Sauce:

- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, garlic powder, and ground ginger until smooth. Set aside.

Prepare the Pork Chops:

- Flatten the pork chops by placing them between two sheets of plastic wrap and using a meat mallet to pound them to about 1/4-inch thick. Season both sides generously with salt and black pepper.

Breading the Pork Chops:

- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and another with panko breadcrumbs.

- Dredge each pork chop in flour, shaking off the excess. Dip it into the beaten eggs, allowing any excess to drip off, then coat with panko breadcrumbs, pressing gently to adhere.

Frying the Tonkatsu:

- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until hot (around 350°F or 175°C).

- Carefully add the breaded pork chops, frying them for about 4-5 minutes on each side until golden brown and cooked through. Use a thermometer—internal temperature should reach 145°F (63°C).

- Transfer the cooked pork to a paper towel-lined plate to drain excess oil.

Assemble the Katsu Bowls:

- In bowls, place a scoop of cooked rice at the bottom. Top with a generous amount of shredded cabbage.

- Slice the tonkatsu into strips and arrange them on top of the cabbage.

- Drizzle with the homemade tonkatsu sauce and garnish with sliced green onions, pickled ginger, sesame seeds, and nori sheets, if desired.

Serve and Enjoy:

- Serve the katsu bowls immediately while hot, sharing the remaining tonkatsu sauce on the side for dipping.

Prep Time: 20 min | Total Time: 50 min | Servings: 2