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If you’re a fan of hearty, satisfying meals that offer an exciting combination of textures and flavors, then look no further than Crunchy Crispy Katsu Bowls. This delightful dish, rooted in Japanese cuisine, brings together juicy pieces of katsu—typically breaded and fried meat—served on a bed of fluffy rice and topped with fresh vegetables. The dish is not just visually appealing; it’s a celebration of contrasts: the crispy katsu, the chewy rice, and the tangy, rich tonkatsu sauce create an unforgettable dining experience.

Japanese Katsu Bowls with Tonkatsu Sauce

Delight in the flavors of these Crunchy Crispy Katsu Bowls with homemade tangy tonkatsu sauce! Perfect for a cozy meal, this recipe features breaded pork chops fried to golden perfection, served on a bed of fluffy Japanese rice and fresh cabbage. Topped with green onions and sesame seeds, and drizzled with a simple yet delicious sauce, these bowls are a treat for the senses. Quick to prepare, they make for a delicious dinner or lunch option that’s sure to impress!
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Ingredients
  

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

For the Katsu:

2 boneless pork chops (about 1-inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowls:

2 cups cooked Japanese rice (short-grain)

1 cup shredded cabbage (green or purple)

1/4 cup sliced green onions

Pickled ginger (optional, for serving)

Sesame seeds (for garnish)

Instructions
 

Make the Tonkatsu Sauce:

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

      Prepare the Katsu:

        - Gently pound the pork chops to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and pepper.

          - Set up a breading station with three shallow bowls: one for flour, one for the beaten egg, and one for panko breadcrumbs.

            - Dredge each pork chop first in flour, shaking off excess. Then dip into the beaten egg, and finally coat with panko breadcrumbs, pressing gently to adhere.

              Fry the Katsu:

                - In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat until shimmering. Carefully add the breaded pork chops to the hot oil, cooking for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F). Remove from the skillet and let drain on paper towels.

                  Assemble the Bowls:

                    - In each serving bowl, start with a scoop of cooked rice. Top with a generous amount of shredded cabbage.

                      - Slice the crispy katsu into strips and place on top of the cabbage.

                        - Drizzle the homemade tonkatsu sauce over the katsu. Sprinkle with sliced green onions, sesame seeds, and add pickled ginger if desired.

                          Serve:

                            - Serve the katsu bowls immediately while the katsu is still warm and crispy! Enjoy with extra tonkatsu sauce on the side.

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