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Katsu, a beloved dish in Japanese cuisine, has captured the hearts and taste buds of food enthusiasts worldwide. This delectable meal, often consisting of breaded and deep-fried meat, is a staple in Japanese households and restaurants alike. The word "Katsu" is short for "katsuretsu," which means cutlet in Japanese, and it typically features a protein coated in a crunchy layer of panko breadcrumbs. With its crispy texture, vibrant colors, and an explosion of flavors, Katsu has become a favorite choice for those seeking comfort food with a twist.

Japanese Katsu Bowls with Tonkatsu Sauce

Discover the joy of Crunchy Katsu Delights in a Bowl, a delicious and satisfying meal perfect for any occasion! This recipe features crispy breaded pork chops served over fluffy white rice, topped with fresh cabbage, juicy carrots, and a drizzle of tangy Tonkatsu sauce. Ready in just 40 minutes, it’s a great way to enjoy Japanese flavors at home. Don't forget to garnish with green onions and sesame seeds for that extra touch! Enjoy your culinary adventure!
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Ingredients
  

2 boneless pork chops (about 1-inch thick)

Salt and black pepper to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

2 cups cooked white rice

1 cup shredded cabbage

1 carrot, julienned

2 green onions, sliced

1/4 cup Tonkatsu sauce (store-bought or homemade)

Sesame seeds for garnish

Pickled ginger, for serving (optional)

Instructions
 

Prepare the Pork: Begin by seasoning both sides of the pork chops with salt and pepper. Use a meat mallet to gently pound the chops to an even thickness of about 1/2 inch, ensuring they cook uniformly.

    Bread the Pork: Set up a breading station with three shallow bowls: one with flour, one with the beaten egg, and the third with panko breadcrumbs. Dredge each pork chop in flour, shaking off the excess. Dip into the egg, allowing any excess to drip off, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.

      Fry the Chops: In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot (around 350°F), carefully add the breaded pork chops. Fry for about 4-5 minutes on each side, or until golden brown and crispy. Use a thermometer to ensure the internal temperature reaches 145°F. Remove the chops from the skillet and drain on paper towels.

        Slice the Chops: Once rested for about 5 minutes, slice the pork chops into strips.

          Assemble the Bowls: Divide the cooked rice among two bowls. Top each bowl with shredded cabbage and julienned carrots. Lay the sliced tonkatsu over the vegetables. Drizzle Tonkatsu sauce generously over the pork and garnish with sliced green onions and sesame seeds.

            Serve: Add pickled ginger on the side for extra flavor, if desired. Enjoy your delicious Katsu Bowls!

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2