Ingredients
Scale
- 2 boneless pork loin cutlets (about 1 inch thick)
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Vegetable oil, for frying
- 1 cup Japanese short-grain rice
- 2 cups water
- 1/2 cup shredded cabbage
- 1/4 cup tonkatsu sauce (store-bought or homemade)
- 1 green onion, thinly sliced (for garnish)
- Sesame seeds (for garnish, optional)
Instructions
- Step 1: Prepare the rice. Rinse the rice in a fine-mesh sieve until the water runs clear. Combine the rinsed rice and water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Let it steam for 5 minutes before fluffing with a rice paddle.
- Step 2: Prepare the pork cutlets. Gently pound the pork cutlets to an even thickness of about 1/4 inch. Season both sides with salt and pepper. Dredge each cutlet in flour, then dip in the beaten eggs, and finally coat thoroughly with panko bread crumbs.
- Step 3: Fry the pork cutlets. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the pork cutlets and fry for about 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and drain on paper towels.
- Step 4: Assemble the bowls. Divide the cooked rice between two bowls. Top with shredded cabbage. Place the fried pork cutlet on top of the cabbage. Drizzle generously with tonkatsu sauce.
- Step 5: Garnish and serve. Garnish with sliced green onions and sesame seeds (if using). Serve immediately.
Notes
- Leftover Katsu can be stored in the refrigerator for up to 3 days; reheat gently in a microwave or oven to avoid drying out the pork.
- For a crispier katsu, try double-frying: fry once until mostly cooked, then rest, and fry again for a final crisp.
- Elevate your bowl with a side of quick pickled ginger or a sprinkle of finely chopped chili flakes for an extra zing.
- To prevent soggy rice, ensure the rice is completely cooled before assembling the bowls, as excess moisture can affect the crispness of the katsu.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American