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At the heart of every great Katsu Bowl lies tonkatsu sauce, a thick, sweet, and tangy condiment that enhances the flavor profile of the crispy pork cutlet. This sauce is not just an afterthought; it is an integral part of the dish that brings all the elements together. Without the right balance of flavors, the Katsu Bowl would simply not be the same.

Japanese Katsu Bowls with Tonkatsu Sauce

Elevate your dinner game with these crispy Katsu Bowls topped with a homemade Tonkatsu sauce! This delicious recipe features perfectly breaded pork chops, served on a bed of fluffy Japanese short-grain rice. Fresh shredded cabbage, green onions, and optional garnishes like pickled ginger and sesame seeds add a delightful crunch. Perfect for a flavorful weeknight meal, you can whip this up in under 40 minutes. Dive into this umami-packed dish tonight! 🍚🥢
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Ingredients
  

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1/8 teaspoon ground allspice (optional)

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 Rice Bowl:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage (for topping)

1 green onion, thinly sliced (for garnish)

Pickled ginger (optional, for garnish)

Sesame seeds (optional, for garnish)

Instructions
 

Make the Tonkatsu Sauce:

    - In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and allspice (if using). Set aside to let the flavors meld.

      Prepare the Katsu:

        - Pat the pork chops dry with a paper towel. Season both sides with salt and pepper.

          - Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.

            - Dredge each pork chop in flour, shaking off the excess. Dip into the beaten egg, and then coat with panko breadcrumbs, pressing down gently to adhere.

              Fry the Katsu:

                - In a large skillet, heat 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops.

                  - Fry for about 3-4 minutes on each side or until golden brown and cooked through (internal temperature should reach 145°F). Remove and drain on paper towels.

                    Assemble the Bowls:

                      - In each bowl, add a serving of cooked rice. Top with the fried katsu, sliced into strips.

                        - Add a generous handful of shredded cabbage and drizzle with the homemade tonkatsu sauce.

                          - Garnish with sliced green onions, pickled ginger, and sesame seeds, if desired.

                            Serve:

                              - Enjoy your delicious, homemade Katsu Bowl warm!

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