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Katsu bowls are a beloved staple in Japanese cuisine, celebrated for their irresistible combination of flavors and textures. The essence of a Katsu bowl lies in its crispy fried cutlet, served over a bed of fluffy rice and often accompanied by fresh vegetables. This dish is not just a meal; it's an experience that encapsulates the heart of Japanese culinary traditions. One of the critical components that elevate a Katsu bowl from ordinary to extraordinary is the homemade Tonkatsu sauce, a rich, tangy condiment that perfectly complements the savory notes of the fried cutlet.

Japanese Katsu Bowls with Tonkatsu Sauce

Dive into the delicious world of Savory Katsu Bowls with Homemade Tonkatsu Sauce! This recipe features perfectly crispy pork katsu, layered over a bed of fluffy rice and fresh cabbage. The tangy, sweet tonkatsu sauce brings it all together. Garnished with pickled ginger, green onions, and toasted sesame seeds, each bite is a delight. Perfect for a cozy dinner or impressing your friends! Quick to make in just 45 minutes. Try it today!
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Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon sugar

1 tablespoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

For the Katsu:

2 boneless pork chops (about 1-inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowls:

2 cups cooked white rice (or Japanese short-grain rice)

1 cup shredded cabbage (green and purple mix)

1/2 cup pickled ginger (for garnish)

Sliced green onions (for garnish)

Sesame seeds, toasted (for garnish)

Instructions
 

Make the Tonkatsu Sauce:

    - In a medium bowl, combine ketchup, Worcestershire sauce, soy sauce, sugar, Dijon mustard, garlic powder, onion powder, salt, and black pepper. Mix well until smooth and set aside.

      Prepare the Pork Chops:

        - Pat the pork chops dry with paper towels and season both sides with salt and pepper.

          Dredging Station:

            - Set up a dredging station with three shallow bowls: one with all-purpose flour, one with the beaten egg, and one with panko breadcrumbs.

              Bread the Pork:

                - Dip each pork chop into the flour, shaking off the excess. Then, coat in the beaten egg, allowing any excess to drip off. Finally, press the pork chop into the panko breadcrumbs, covering it evenly. Repeat with the second chop.

                  Fry the Katsu:

                    - In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once hot, carefully add the pork chops and fry for about 4-5 minutes on each side, or until they are golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove from the pan and place on paper towels to drain excess oil.

                      Slice the Katsu:

                        - Let the cooked pork chops rest for a few minutes, then slice them into strips.

                          Assemble the Bowls:

                            - In serving bowls, layer a generous scoop of cooked rice at the bottom. Top with a portion of shredded cabbage, followed by the sliced katsu. Drizzle with tonkatsu sauce.

                              Garnish:

                                - Add pickled ginger on the side, sprinkle with green onions, and toasted sesame seeds for extra crunch and flavor.

                                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 2