Crispy Japanese Katsu Bowls
Delightful katsu bowls featuring crispy panko-coated meat served over rice with fresh cabbage and tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: None
Ingredients
- Pork loin or chicken breast (for katsu)
- Salt
- Pepper
- Flour
- Eggs
- Panko breadcrumbs
- Vegetable oil (for frying)
- Cooked rice
- Shredded cabbage
- Tonkatsu sauce
- Optional toppings: sliced green onions, sesame seeds, pickles
Instructions
- Season the pork or chicken with a generous sprinkle of salt and pepper.
- Dredge the seasoned meat in flour, shaking off the excess, then dip into beaten eggs, and coat with panko breadcrumbs.
- In a hot pan, pour enough vegetable oil to cover the bottom. Fry the breaded meat until golden brown and cooked through, about 4-5 minutes on each side.
- Remove the katsu and let it drain on a plate lined with paper towels.
- Slice the katsu into strips and serve it over cooked rice, topped with shredded cabbage and a drizzle of tonkatsu sauce.
- Add optional toppings like sliced green onions, sesame seeds, or pickles as desired.
Notes
Ensure the oil is hot enough for frying. Use fresh panko breadcrumbs for the best texture.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 2g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg
Find it online: https://thestationrecipes.com/crispy-japanese-katsu-bowls/