Description
Indulge in the flavors of Japan with these delicious Katsu Bowls featuring crispy breaded cutlets served over rice, topped with shredded cabbage, and drizzled with a savory tonkatsu sauce.
Ingredients
Scale
For the Cutlets:
- 4 boneless pork chops or chicken breasts, pounded thin
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
For the Bowls:
- 4 cups cooked white rice
- 2 cups finely shredded cabbage
- 1/2 cup ketchup
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons mirin
- 1 tablespoon brown sugar
- 1 teaspoon grated fresh ginger
- 1 teaspoon minced garlic
- Optional pickled vegetables for serving
Instructions
- Prepare Cutlets: Season with salt and pepper. Coat in flour, dip in egg, and cover with panko. Fry until golden.
- Make Tonkatsu Sauce: Combine ketchup, soy sauce, Worcestershire, mirin, sugar, ginger, and garlic. Warm on low heat.
- Assemble Bowls: Serve rice topped with cabbage, sliced cutlets, and tonkatsu sauce. Add pickled vegetables if desired.
Notes
- Consider baking cutlets for a healthier option.
- Vegetarian? Try tofu or tempeh instead of meat.
- Swap white rice for brown rice or quinoa for more fiber.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 11 g
- Sodium: 1070 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg
