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The Essential Japanese Katsu Bowls with Tonkatsu Sauce

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The ultimate Japanese Katsu Bowls with Tonkatsu Sauce. Achieve a perfect shatteringly crisp panko crust and master the homemade sweet-tangy sauce.

Ingredients

Scale

1/2 cup (120 milliliters) ketchup

3 tablespoons Worcestershire sauce

2 tablespoons granulated sugar

2 tablespoons mirin

1 tablespoon soy sauce

1 teaspoon grated fresh ginger

1 clove garlic, minced

4 boneless pork loin chops (about 450 grams)

1/4 cup all-purpose flour

1/2 teaspoon kosher salt, divided

1/4 teaspoon black pepper, divided

2 large eggs

1 tablespoon water

1 1/2 cups panko bread crumbs

3 cups neutral oil for frying

4 cups hot cooked short-grain white rice

4 cups finely shredded green cabbage

Instructions

1. Prepare the Tonkatsu Sauce: Combine all sauce ingredients and simmer over medium-low heat for 8-10 minutes until slightly thickened.

2. Ready the Pork: Pound pork cutlets to 1/4 inch thickness and season lightly with salt and pepper.

3. Establish the Breading Station: Set up three dishes for flour, egg wash, and panko crumbs.

4. Dredge and Coat: Coat each cutlet in flour, then egg wash, then firmly press into the panko.

5. Fry the Tonkatsu: Heat oil to 325-335 Fahrenheit. Fry cutlets for 3-4 minutes per side until deep golden brown and cooked through.

6. Rest and Slice: Rest the katsu on a wire rack for 2 minutes, then slice crosswise.

7. Build the Bowls: Divide rice, top with cabbage, sliced katsu, and a generous drizzle of the warm Tonkatsu sauce.

Notes

For the crispiest crust, let the breaded cutlets rest for 10 minutes before frying.

Use a cooking thermometer to monitor the oil temperature (325–335 Fahrenheit) for optimal results.

Short-grain rice is preferred for the authentic texture in this bowl.

Nutrition

Find it online: https://www.flavourrecipe.com/japanese-katsu-bowls-with-tonkatsu-sauce-recipe/