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Katsu cuisine has carved out a prominent place in Japanese cooking, becoming a beloved dish that resonates with food lovers around the world. Known for its satisfying crunch and flavorful profile, Katsu has transformed from a simple meal into a culinary staple that can be found in restaurants and homes alike. At its core, Katsu features a breaded and deep-fried cutlet, typically made from pork or chicken, served alongside a bed of rice and crisp vegetables. Today, we will delve into the world of Crispy Katsu Bowls with Homemade Tonkatsu Sauce, a dish that perfectly encapsulates the essence of Katsu while offering a delightful balance of flavors and textures.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the delicious flavors of Crispy Katsu Bowls with Homemade Tonkatsu Sauce! This easy recipe features tender, breaded pork chops fried to golden perfection, served over a bed of warm Japanese rice and topped with fresh cabbage, scallions, and sesame seeds. The tangy homemade tonkatsu sauce elevates every bite. Perfect for a cozy dinner or meal prep, your taste buds will thank you! Enjoy a delicious Japanese-inspired meal at home!
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Ingredients
  

For the Katsu:

2 boneless pork chops (around 1 inch thick)

Salt and black pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

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 teaspoon Dijon mustard

1 tablespoon sugar

Optional: a pinch of ground ginger

For the Bowls:

4 cups cooked Japanese short-grain rice

1 cup shredded cabbage (green or purple)

Sliced scallions, for garnish

Sesame seeds, for garnish

Instructions
 

Prepare the Tonkatsu Sauce:

    - In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, sugar, and ginger (if using) until smooth. Set aside to allow the flavors to meld.

      Prepare the Pork:

        - Place the pork chops between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the pork to about 1/2 inch thickness. Season both sides with salt and black pepper.

          Bread the Pork:

            - Set up a breading station: place flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third. Dip each pork chop first in the flour (coating completely), then in the egg, and finally in the panko breadcrumbs, pressing gently to adhere.

              Fry the Katsu:

                - In a large pan, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. (You may need to do this in batches; don’t overcrowd the pan.) Remove and place on a paper towel-lined plate to drain excess oil.

                  Prepare the Bowls:

                    - Slice the cooked katsu into strips. In serving bowls, start with a base of warm cooked rice. Arrange the sliced katsu on top. Add a portion of shredded cabbage and drizzle with the homemade tonkatsu sauce.

                      Garnishing:

                        - Finish with a sprinkle of sliced scallions and sesame seeds for added flavor and visual appeal.

                          Serve:

                            - Enjoy your delicious Katsu bowls warm, with additional tonkatsu sauce on the side if desired!

                              Prep Time: 20 min | Total Time: 40 min | Servings: 4