Description
Delightful Japanese katsu bowls featuring crispy fried pork cutlets, fluffy rice, and tangy tonkatsu sauce.
Ingredients
- Pork loin cutlets
- Panko breadcrumbs
- All-purpose flour
- Egg
- Cooked rice
- Napa cabbage (shredded)
- Tonkatsu sauce
- Salt
- Pepper
- Oil (for frying)
Instructions
- Season the pork cutlets with salt and pepper.
- Dredge each cutlet in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Heat oil in a skillet over medium heat and fry the cutlets until golden brown, about 3-4 minutes per side.
- Drain the cooked cutlets on paper towels and slice them into strips.
- Assemble the bowls by placing cutlet strips over rice, topped with shredded napa cabbage and tonkatsu sauce.
Notes
For extra crunch, consider double-dipping the cutlets before frying. Use high-quality pork for the best flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg