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If you're on the lookout for a dish that embodies comfort, flavor, and a touch of culinary tradition, look no further than Crispy Tonkatsu Katsu Bowls. This Japanese delicacy combines the satisfying crunch of deep-fried pork with the fluffy goodness of rice, making it a favorite among food lovers around the globe. With its origins deeply rooted in the heart of Japan, Tonkatsu has evolved into a staple dish that graces countless dining tables, celebrated not only for its taste but also for its easy preparation.

Japanese Katsu Bowls with Tonkatsu Sauce

Looking for a delicious and satisfying meal? Try these Crispy Tonkatsu Katsu Bowls! Juicy pork loin chops are breaded and fried to golden perfection, then served over fluffy Japanese rice with fresh cabbage and a homemade tonkatsu sauce that packs a flavor punch. Topped with green onions and sesame seeds, this dish is not just a feast for the taste buds but also a treat for the eyes. Perfect for a weeknight dinner or meal prep!
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Ingredients
  

For the Tonkatsu:

2 boneless pork loin chops (about 1/2 inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko bread crumbs

Vegetable oil, for frying

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons soy sauce

1 tablespoon Worcestershire sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sugar

1 teaspoon Dijon mustard

For the Katsu Bowls:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage (green or purple)

1/2 cup sliced green onions

Sesame seeds, for garnish

Pickled ginger, for serving (optional)

Instructions
 

Prepare the Tonkatsu Sauce: In a small bowl, mix together the ketchup, soy sauce, Worcestershire sauce, mirin, sugar, and Dijon mustard. Taste and adjust the flavors if necessary. Set aside.

    Prepare the Pork: Place the pork loin chops between two sheets of plastic wrap. Gently pound them to an even thickness of about 1/4 inch using a meat mallet or rolling pin. Season both sides with salt and pepper.

      Bread the Pork: Set up a breading station with three shallow dishes. Place the flour in the first dish, the beaten egg in the second, and the panko bread crumbs in the third. Dip each pork chop first into the flour, coating both sides, tap off excess. Then dip it into the beaten egg, allowing excess to drip off, and finally press it into the panko bread crumbs, covering evenly.

        Fry the Tonkatsu: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops. Fry for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 145°F). Remove from the skillet and place on a paper towel-lined plate to drain excess oil.

          Assemble Bowls: Slice the fried tonkatsu into strips. In serving bowls, add a scoop of cooked rice as the base. Layer shredded cabbage on one side and arrange the sliced tonkatsu on top of the rice. Drizzle with the tonkatsu sauce.

            Garnish & Serve: Sprinkle with sliced green onions and sesame seeds. Add a side of pickled ginger if desired. Serve immediately and enjoy!

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