Ingredients
4 pork loin chops (about 1/2 inch thick)
1/2 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Salt and black pepper to taste
Neutral oil for frying (vegetable or canola)
4 cups cooked short-grain white rice
2 cups green cabbage, very finely shredded
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon sugar
1/2 teaspoon Dijon mustard
Instructions
Step 1: Prepare the pork by pounding each chop to about 1/4 inch thickness using a meat mallet. Season both sides with salt and pepper.
Step 2: Create a breading station with three bowls: flour in the first, beaten eggs in the second, and panko in the third. Dredge each pork chop in flour, dip in egg, and then press firmly into the panko until fully coated.
Step 3: Make the tonkatsu sauce by whisking together the ketchup, Worcestershire sauce, soy sauce, sugar, and mustard in a small bowl. Set aside.
Step 4: Heat about 1 inch of oil in a large skillet to 340°F (170°C). Fry the pork cutlets in batches for 3-4 minutes per side until golden brown and cooked through.
Step 5: Drain the katsu on a wire rack for 2 minutes, then slice into 1-inch strips. Serve over bowls of rice with shredded cabbage and a generous drizzle of the tonkatsu sauce.
Notes
Ensure the cabbage is shredded as thinly as possible for the most authentic experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dishes
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 680 kcal
- Sugar: 12g
- Sodium: 1100mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 75g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 85mg
Keywords: japanese katsu bowls with tonkatsu sauce, tonkatsu, pork katsu, panko pork, japanese rice bowl
