Japanese Katsu Bowls with Tonkatsu Sauce
Japanese Katsu Bowls with Tonkatsu Sauce mix crunchy pork cutlets with warm rice and a sweet-savory sauce, making for an easy and tasty home-cooked meal.
Ingredients
For the Rice
- 1 cup jasmine rice Rinsed until water runs clear
- 2 cups water
For the Cutlets
- 2 pieces pork cutlets Pounded thin for quicker cooking
- 1 cup panko breadcrumbs Keep dry for a good crust
- 1 piece egg, beaten For breading
- Salt and pepper To taste
For Serving
- 1/2 cup tonkatsu sauce Drizzle over cutlets
- Green onions, sliced For garnish
- Sesame seeds For garnish
Instructions
Cooking the Rice
- Rinse jasmine rice until the water runs clear.
- Combine with 2 cups of water in a pot, bring to a boil, then reduce heat to low and cover for 15 minutes.
- Fluff with a fork.
Preparing the Cutlets
- While the rice is cooking, season pork cutlets with salt and pepper.
- Dip each cutlet in beaten egg, then coat with panko breadcrumbs.
- Heat oil in a pan over medium heat.
- Fry cutlets until golden brown and cooked through, about 4-5 minutes on each side.
- Remove cutlets and let them drain on paper towels.
Serving
- Slice cutlets and serve over rice, drizzling with tonkatsu sauce.
- Garnish with green onions and sesame seeds.
Notes
Serve hot to keep the rice and cutlet fresh. Add extra sauce on the side for those who enjoy more flavor. A small bowl of pickles or a side salad works well to keep the dish fresh. Store leftovers in the fridge within two hours.