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Crispy golden pork katsu sliced over a bed of white rice and shredded cabbage with savory sauce

Japanese Katsu Bowls with Tonkatsu Sauce

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Calories 745 kcal

Ingredients
  

  • 4 boneless pork loin chops, 1/2-inch thickness
  • 0.5 cup all -purpose flour
  • 2 large eggs , beaten
  • 2 cups Panko breadcrumbs
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 500 milliliters vegetable oil for frying
  • 4 cups cooked Japanese short-grain rice
  • 2 cups green cabbage, very finely shredded
  • 4 tablespoons Worcestershire sauce
  • 4 tablespoons ketchu p
  • 1 tablespoon oyster sauce
  • 2 teaspoons granulated sugar

Instructions
 

  • Season pork chops evenly with salt and black pepper on both sides.
  • Prepare a standard breading station: place flour in the first bowl, beaten eggs in the second, and Panko breadcrumbs in the third.
  • Dredge each pork chop in flour, shaking off excess; dip into the egg wash, then press firmly into the Panko until fully and evenly coated.
  • Heat vegetable oil in a heavy-bottomed skillet or deep fryer to 350°F (175°C).
  • Fry pork cutlets for 3 to 4 minutes per side until the exterior is golden brown and the internal temperature reaches 145°F (63°C).
  • Transfer cutlets to a wire cooling rack to drain and rest for 5 minutes to maintain crust integrity.
  • In a small bowl, whisk together the Worcestershire sauce, ketchup, oyster sauce, and sugar until the sugar is fully dissolved.
  • Slice the rested pork cutlets into 1-inch thick strips.
  • Divide cooked rice into four bowls, top with a mound of shredded cabbage, place the sliced katsu on top, and drizzle with the prepared Tonkatsu sauce.