Japanese Katsu Bowls with Tonkatsu Sauce -

In the realm of Japanese cuisine, few dishes evoke as much comfort and satisfaction as Katsu bowls. These delectable meals combine the crunch of a perfectly fried cutlet with the rich flavors of a sweet and tangy sauce, resulting in a dish that is both hearty and inviting. The popularity of Katsu bowls has soared in recent years, not just in Japan but across the globe, as food enthusiasts and home cooks alike seek to replicate this culinary masterpiece in their kitchens.

Japanese Katsu Bowls with Tonkatsu Sauce

Discover the delicious world of crispy Katsu bowls, a beloved Japanese dish that combines the satisfying crunch of a perfectly fried pork cutlet with the rich flavors of a homemade sweet tonkatsu sauce. This article explores the essential ingredients for crafting the perfect bowl, including high-quality pork, panko breadcrumbs, and vibrant vegetables. Learn how to make a homemade tonkatsu sauce that elevates every bite, while also uncovering tips for meal prep and serving suggestions to delight your family and friends. Embrace the comfort and joy of cooking with this culinary masterpiece straight from Japan!

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Ingredients

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

For the Tonkatsu:

2 boneless pork chops (about 1 inch thick)

Salt and pepper, to taste

1/2 cup flour

2 eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowls:

2 cups cooked Japanese short-grain rice

1/2 cup shredded cabbage

2 green onions, sliced

Pickled ginger, for garnish (optional)

Sesame seeds, for garnish (optional)

Instructions

Make the Tonkatsu Sauce:

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

Prepare the Pork Chops:

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

- Set up a breading station: place flour in a shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.

Bread the Pork Chops:

- Dredge each pork chop in flour, ensuring it is fully coated. Shake off excess flour.

- Dip the floured chop into the beaten eggs, allowing any excess to drip off.

- Finally, coat the chop in panko breadcrumbs, pressing gently to adhere. Repeat with the second chop.

Fry the Pork Chops:

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

- Carefully add the breaded chops to the skillet and fry for about 4-5 minutes on each side, or until golden brown and cooked through.

- Once cooked, transfer to a paper towel-lined plate to drain excess oil. Let rest for a few minutes, then slice into strips.

Assemble the Bowls:

- In each serving bowl, start with a base of cooked rice.

- Top with shredded cabbage, sliced katsu, and a drizzle of the homemade tonkatsu sauce.

- Garnish with sliced green onions, pickled ginger, and sesame seeds if desired.

Serve and Enjoy:

- Serve the katsu bowls warm, with additional tonkatsu sauce on the side for dipping if desired.

Prep Time, Total Time, Servings: 20 minutes | 40 minutes | 2 servings