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Japanese cuisine is celebrated globally for its emphasis on fresh ingredients, harmonious flavors, and aesthetic presentation. At its core, Japanese cooking reflects a deep respect for nature and seasonal ingredients, creating dishes that are both nourishing and visually appealing. Among the many delightful offerings of this rich culinary tradition, Katsu bowls stand out as a popular comfort food—a satisfying and hearty meal that has captured the hearts of many.

Japanese Katsu Bowls with Tonkatsu Sauce

Indulge in the savory goodness of Japanese Katsu Bowls with a homemade tangy tonkatsu sauce! This easy recipe features crispy breaded pork loin chops, served over a bed of fluffy short-grain rice and topped with fresh cabbage, green onions, and toasted sesame seeds. Perfect for a quick weeknight dinner or a fun cooking project, these bowls are both satisfying and flavorful. Don't forget to add nori and pickled ginger for that authentic touch! Enjoy!
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Ingredients
  

For the Tonkatsu:

2 boneless pork loin chops (about 1 inch thick)

Salt and black pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko bread crumbs

Vegetable oil, for frying

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tbsp Worcestershire sauce

1 tbsp soy sauce

1 tbsp mirin (Japanese sweet rice wine)

1 tsp sugar

1/2 tsp Dijon mustard

For the Bowl:

2 cups cooked Japanese short-grain rice

1 cup shredded green cabbage

1/4 cup sliced green onions

1 tbsp sesame seeds, toasted

Nori sheets, cut into strips (optional)

Pickled ginger (optional, for garnish)

Instructions
 

Prepare the Tonkatsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Mix well, then set aside.

    Prep the Pork Chops: Pat the pork chops dry with paper towels. Season both sides with salt and black pepper.

      Bread the Pork Chops: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each pork chop in flour, shaking off excess, then dip in the beaten eggs, and finally coat with panko, pressing gently to adhere.

        Fry the Tonkatsu: Heat vegetable oil in a large skillet over medium heat. Once hot (about 350°F), carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

          Slice the Tonkatsu: Let the cooked chops rest for a few minutes before slicing them into strips.

            Assemble the Bowls: Divide the cooked rice among two bowls. Top each bowl with shredded cabbage, sliced tonkatsu, green onions, and toasted sesame seeds. Drizzle with tonkatsu sauce and garnish with nori and pickled ginger if desired.

              Serve and Enjoy: Serve your sumptuous Katsu bowls warm, and enjoy the delightful balance of flavors and textures!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2