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Katsu bowls have taken the global culinary scene by storm, captivating food lovers with their delightful combination of crispy fried meat, fluffy rice, and vibrant toppings. Rooted in Japanese cuisine, these bowls are a feast for both the eyes and the palate. At the heart of a katsu bowl lies tonkatsu—breaded and deep-fried pork cutlets that achieve a perfect golden brown, delivering a satisfying crunch with every bite. What elevates this dish further is the homemade tonkatsu sauce, which adds a flavorful punch and allows for personalization based on individual taste preferences.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the crunch and flavor of these Crispy Katsu Bowls topped with a luscious homemade Tonkatsu sauce! This easy recipe features juicy pork chops, perfectly breaded and fried to golden perfection, served over a bed of fluffy rice and fresh cabbage. With a tangy sauce made from ketchup, soy sauce, and more, each bite is a delightful experience. Perfect for a delicious dinner that impresses! Try it today and enjoy your culinary creation!
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Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon ground ginger

For the Tonkatsu:

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

Salt and pepper to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Oil for frying (about 1 cup)

For Serving:

4 cups cooked rice (white or brown)

1 cup shredded cabbage

Green onions, chopped (for garnish)

Sesame seeds (for garnish)

Lemon wedges (optional)

Instructions
 

Prepare the Tonkatsu Sauce:

    - In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and ground ginger.

      - Mix well until the sugar is dissolved. Set aside to allow the flavors to meld.

        Prepare the Tonkatsu:

          - Season the pork chops with salt and pepper on both sides.

            - Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

              - Dip each pork chop into the flour, ensuring it's evenly coated, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere the breadcrumbs.

                Fry the Tonkatsu:

                  - Heat oil in a large skillet over medium-high heat until hot (about 350°F or 175°C).

                    - Carefully add the breaded pork chops to the skillet, cooking in batches if necessary to avoid overcrowding.

                      - Fry for about 4-5 minutes on each side, or until the pork is golden brown and cooked through (internal temperature should reach 145°F or 63°C).

                        - Remove and drain on paper towels.

                          Assemble the Bowls:

                            - Divide the cooked rice among four bowls.

                              - Top each bowl with sliced tonkatsu and a generous amount of shredded cabbage.

                                - Drizzle with homemade tonkatsu sauce over the top.

                                  - Garnish with chopped green onions and sesame seeds. Serve with lemon wedges on the side if desired.

                                    Enjoy your delicious Katsu Bowl!

                                      Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 4