Crispy Katsu Bowls (Print Version)
# Ingredients:
→ Main Cutlets
01 -
2 chicken breasts or pork cutlets, boneless and flattened to about half an inch thick
02 -
Season with salt and pepper as needed
→ Coating Ingredients
03 -
1/2 cup plain flour
04 -
1 cup flaky panko crumbs
05 -
2 beaten eggs, large size
→ Rice and Extras
06 -
3 cups warm rice (try sushi rice for best results)
07 -
Cooking oil, like canola or vegetable
08 -
Optional: fresh parsley or chopped green onions for topping
→ Tonkatsu Sauce (DIY)
09 -
3 tablespoons tomato ketchup
10 -
2 tablespoons Worcester sauce
11 -
1 tablespoon soy sauce
12 -
1 teaspoon granulated sugar
# Instructions:
01 -
Sprinkle both sides of the flattened pork or chicken with enough salt and pepper.
02 -
Put three shallow dishes side by side, filling them with flour, eggs, and panko crumbs in that order.
03 -
First, coat the cutlets in flour, move them to the egg wash, and finish by pressing firmly into the panko crumbs.
04 -
In a big frying pan, warm cooking oil over medium heat until it’s about 350°F (175°C).
05 -
Fry each piece for 3 to 4 minutes if using chicken, or 2 to 3 minutes for pork, flipping halfway through until golden and thoroughly cooked. Let them rest on paper towels afterward.
06 -
If you’re making tonkatsu sauce from scratch, stir together ketchup, soy sauce, Worcestershire, and sugar in a small bowl. Tweak the sweetness to your taste.
07 -
Spoon rice into bowl portions. Slice the katsu pieces and layer them on top. Drizzle sauce and add green onions or parsley for extra color if you like.
# Notes:
01 -
Flatten the meat evenly using a kitchen mallet for best cooking results.
02 -
You can swap in store-bought tonkatsu sauce if it’s easier.
03 -
Serve alongside shredded cabbage for an authentic side dish.