Go Back
Welcome to the delightful world of Japanese cuisine, where each dish tells a story and tantalizes the senses. Among the many culinary treasures of Japan, the Katsu Bowl stands out as a beloved comfort food that perfectly marries crispy, golden pork cutlets with fluffy rice and vibrant garnishes. This dish is not just a meal; it's an experience steeped in tradition and flavor, making it a favorite among food enthusiasts both in Japan and around the globe.

Japanese Katsu Bowls with Tonkatsu Sauce

Indulge in the deliciousness of this Katsu Bowl Bliss, a flavorful Japanese delight that's perfect for dinner! Crispy pork loin chops are breaded and fried to perfection, then served over fluffy rice and topped with fresh cabbage, green onions, and a drizzle of homemade tonkatsu sauce. This easy-to-follow recipe will have you preparing an authentic meal in just 40 minutes. Treat yourself to a taste of Japan right at home!
Pin Recipe Print Recipe

Ingredients
  

4 pork loin chops (about 1-inch thick)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups panko breadcrumbs

Vegetable oil, for frying

2 cups cooked rice (Japanese short grain preferred)

1 cup shredded cabbage (for garnish)

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

For Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon sugar

1 teaspoon Dijon mustard

Instructions
 

Prepare the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until the mixture is smooth. Set aside.

    Prepare the Pork: Season both sides of the pork loin chops with salt and pepper.

      Bread the Pork:

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

          - Dredge each seasoned pork chop in flour, shaking off excess.

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

              - Finally, coat in panko breadcrumbs, pressing down gently to ensure coverage.

                Cook the Pork: Heat vegetable oil in a large skillet over medium heat until shimmering. Carefully add the breaded pork chops, cooking for about 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.

                  Assemble the Bowls:

                    - In each serving bowl, place a generous scoop of cooked rice.

                      - Slice the cooked pork chops into strips and neatly arrange them over the rice.

                        - Drizzle a generous amount of tonkatsu sauce over the pork.

                          - Top with shredded cabbage and garnish with chopped green onions and sesame seeds.

                            Serve and Enjoy: Serve the katsu bowls warm, with extra tonkatsu sauce on the side for dipping.

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4 servings