Japanese Katsu Bowls Tonkatsu (Print-Friendly Version)
Crispy pork cutlets served on fluffy rice with tonkatsu sauce and fresh garnishes for a satisfying meal.
# Ingredients List:
→ Meat
01 -
2 boneless pork loin chops (approximately 454 g)
→ Coating
02 -
60 g all-purpose flour
03 -
1 large egg, beaten
04 -
100 g panko breadcrumbs
→ Rice
05 -
180 g short-grain white rice
→ Sauce and Garnish
06 -
60 ml tonkatsu sauce
07 -
2 green onions, chopped
08 -
1 tablespoon (9 g) sesame seeds
→ Cooking fat
09 -
60 ml vegetable oil
# Detailed Cooking Steps:
01 -
Rinse short-grain rice under cold water until clear and cook according to package instructions until tender.
02 -
Place pork loin chops between plastic wrap and gently pound to an even thickness of approximately 1.3 cm.
03 -
Arrange three shallow dishes containing flour, beaten egg, and panko breadcrumbs separately.
04 -
Dredge each chop in flour, dip into beaten egg, then coat thoroughly with panko breadcrumbs.
05 -
Heat vegetable oil in a skillet over medium heat. Fry pork chops 4-5 minutes per side until golden brown and fully cooked. Drain on paper towels.
06 -
Spoon cooked rice into bowls, slice pork cutlets, arrange on top, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.
# Helpful Hints:
01 -
For a crispier crust, double-dredge the pork cutlets.
02 -
Serve immediately to preserve texture.
03 -
Tonkatsu sauce is commonly available at Asian supermarkets.