Katsu Tonkatsu Bowls (Printable Recipe)
Crunchy cutlets, steamed rice, and bold tangy-sweet sauce in every Japanese-inspired bite.
# Ingredients You'll Need:
→ Cutlets
01 -
A dash of salt and black pepper, to your liking
02 -
2 boneless pork loin cutlets or chicken breasts, flattened down to about 1.25 cm thick
→ Breading
03 -
60 g panko breadcrumbs
04 -
2 beaten large eggs
05 -
125 g plain flour
→ Frying
06 -
Canola or vegetable oil, just enough for frying
→ Rice
07 -
3 cups of your favorite cooked sushi rice
→ Tonkatsu Sauce
08 -
120 ml store-bought or homemade tonkatsu sauce
→ Homemade Tonkatsu Sauce (optional)
09 -
1 teaspoon of sugar
10 -
1 tablespoon soy sauce
11 -
2 tablespoons Worcestershire sauce
12 -
3 tablespoons tomato ketchup
→ Garnish
13 -
Finely chopped green onion or parsley for topping (totally up to you)
# Steps to Follow:
01 -
Cut your cooked cutlets into strips. Pile some rice into a bowl, lay the cutlet pieces on top, then splash over that tangy sauce. Throw on some chopped parsley or onion if you feel like it, and dig in right away.
02 -
If you want to whip up your own sauce, just mix ketchup, Worcestershire, soy sauce, and sugar in a small bowl. Taste and toss in extra sugar if you like it sweeter.
03 -
Pour about 2 or 3 cm of oil into a big frying pan. Get it hot over medium-high heat—175°C is just right. Drop in the cutlets and cook each side until they're golden and done. Should be 3–4 min a side for chicken or 2–3 min for pork. Place them on paper towels when you're finished.
04 -
Give your cutlets a flour coat, dusting off any extra. Dunk them into beaten eggs next. Then press a layer of panko onto each one till they're covered all over.
05 -
Grab three wide, shallow bowls. Put flour in the first, eggs in the second, panko in the third. Have them in a row and you’re all set for breading.
06 -
Push down on the pork or chicken with a meat mallet so every piece is nice and even, about 1.25 cm thick. Sprinkle both sides with salt and pepper.
# Extra Tips:
01 -
Check your oil stays hot during frying so your crust stays crispy and golden.
02 -
When you pound meat flat and even, it cooks a lot better and comes out tender.