Ingredients
Scale
- 4 boneless pork loin cutlets (about 1/2 inch thick)
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 4 cups vegetable oil (for frying)
- 2 cups uncooked short-grain white rice
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
Instructions
- Step 1: Prepare the Katsu and Breading Stations. Pound the pork cutlets slightly to ensure even thickness (about 1/4 inch). Season lightly with salt and pepper. Set up three shallow dishes: one with flour, one with the beaten eggs, and one with the Panko breadcrumbs.
- Step 2: Bread the Pork. Dredge each cutlet first in the flour (shaking off excess), then dip into the egg mixture, and finally press firmly into the Panko until completely coated. Set the breaded cutlets aside on a wire rack.
- Step 3: Fry the Katsu. Heat the vegetable oil in a deep pan or Dutch oven to 350°F (175°C). Carefully place the cutlets into the hot oil (working in batches if necessary) and fry for 4–6 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack or paper towels to drain excess oil.
- Step 4: Prepare Rice and Sauce. While the katsu drains, cook the short-grain white rice according to package directions. In a separate small bowl, combine the ketchup and Worcestershire sauce to make the basic Tonkatsu sauce.
- Step 5: Assemble the Bowls. Slice the cooked katsu diagonally into 1-inch thick strips. To serve, scoop the cooked rice into bowls, top with the sliced katsu, and generously drizzle the homemade Tonkatsu sauce over the pork.
Notes
- Store leftover katsu separately from the rice and sauce; wrap the cutlets tightly and refrigerate for up to 3 days, as storing them with the sauce will immediately make the essential Panko coating soggy.
- To revive the essential crispness of the crust, reheat chilled katsu in a 350°F (175°C) oven or air fryer for 10–12 minutes until heated through, which is far superior to microwaving.
- For a traditional textural contrast, serve your Katsu Bowls with a generous handful of thinly shredded fresh cabbage alongside the pork, allowing the rich Tonkatsu sauce to season it slightly.
- When breading in Step 2, take extra time to firmly press the Panko crumbs into the pork cutlets; this crucial step ensures a sturdy, thick coating that prevents the crumbs from floating off during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American