Ingredients
Scale
- 2 boneless pork loin chops (about 1 inch thick)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko bread crumbs
- 1/2 cup vegetable oil
- 1 cup Japanese Tonkatsu sauce (store-bought or homemade)
- 2 cups cooked Japanese rice
- 1/2 cup shredded cabbage
- 1/4 cup pickled ginger (beni shoga)
- 1 green onion, thinly sliced (optional)
- Sesame seeds (optional)
Instructions
- Step 1: Pound the pork chops gently to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- Step 2: Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko bread crumbs. Dredge each pork chop in the flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs.
- Step 3: Heat the vegetable oil in a large skillet over medium-high heat. Carefully place the pork chops in the hot oil and cook for about 3-4 minutes per side, or until golden brown and cooked through. Drain on paper towels.
- Step 4: Slice the cooked pork chops into bite-sized pieces.
- Step 5: Serve the sliced pork cutlets over a bed of hot Japanese rice. Top with shredded cabbage, Tonkatsu sauce, pickled ginger, and sliced green onions (if using). Sprinkle with sesame seeds (if using).
Notes
- Leftover katsu bowls can be stored in the refrigerator for up to 3 days; reheat gently in a microwave or skillet to avoid drying out the pork.
- For a richer flavor, marinate the pork chops in a mixture of soy sauce, mirin, and ginger for at least 30 minutes before breading.
- Serve your Katsu bowls with a side of steamed edamame or a simple miso soup for a complete and authentic Japanese meal.
- To achieve extra crispy panko, ensure the oil is hot enough before adding the pork; a quick test with a small breadcrumb should cause it to sizzle immediately.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American