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Katsu, a beloved dish in Japanese cuisine, has captured the hearts of food enthusiasts around the globe. This comforting meal, typically featuring breaded and fried meat, is synonymous with warmth and satisfaction. Among its many variations, Crispy Katsu Bowls stand out as a perfect harmony of flavors and textures, making them an ideal choice for any meal. The star of this dish, however, is the homemade Tonkatsu sauce, which elevates the Katsu from a simple fried dish to a culinary delight that tantalizes the taste buds.

Japanese Katsu Bowls with Tonkatsu Sauce

Dive into the deliciousness of Crispy Katsu Bowls with homemade Tonkatsu Sauce! This easy recipe features tender pork chops coated in crunchy panko, served over a bed of fluffy Japanese rice and fresh cabbage. Top it off with a soft-boiled egg and a drizzle of tangy sauce for the ultimate comfort meal. Perfect for dinner or a special occasion, these bowls are sure to impress your family and friends! Try it today.
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Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1 teaspoon ground ginger

For the Tonkatsu:

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 Bowl:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage

1/2 cup sliced green onions

2 soft-boiled eggs (optional)

Pickled ginger (for garnish)

Instructions
 

Prepare the Tonkatsu Sauce:

    - In a small mixing bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, and ground ginger. Whisk until smooth and set aside.

      Prepare the Pork Chops:

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

          - Dredge each pork chop in flour, shaking off the excess. Dip into the beaten egg, allowing any excess to drip off. Finally, coat with panko breadcrumbs, pressing gently to adhere.

            Fry the Tonkatsu:

              - In a large skillet, heat about 1/4 inch of vegetable oil over medium-high heat. Once the oil is hot, add the breaded pork chops.

                - Fry for about 4-5 minutes on each side or until golden brown and cooked through. Use a meat thermometer to check for an internal temperature of 145°F. Transfer to a plate lined with paper towels to drain excess oil.

                  Prepare the Bowls:

                    - In bowls, divide the cooked rice as the base. Top with shredded cabbage for crunch.

                      - Slice the cooked tonkatsu into strips and place on top of the cabbage. Drizzle generously with homemade tonkatsu sauce.

                        - If using, place a soft-boiled egg in the center of the bowl, garnish with sliced green onions and pickled ginger.

                          Serve:

                            - Enjoy your delicious crispy Katsu Bowls warm, with extra tonkatsu sauce on the side for dipping!

                              Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 2