Can I bake instead of fry?

Absolutely! Place breaded cutlets on a wire rack over a baking sheet at 400°F for 15-18 minutes. You'll still get decent crispiness, though it won't be quite as golden as fried. My trick? Spray the tops lightly with oil before baking.

What's a tonkatsu sauce substitute?

In a pinch, mix 3 parts ketchup with 1 part Worcestershire sauce and a dash of soy sauce. It won't be identical, but hits those sweet-savory notes. Bonus: add grated apple for extra authenticity!

Why did my panko coating fall off?

Two likely culprits: oil wasn't hot enough (wait for that sizzle!), or you didn't shake off excess flour before egg-washing. Also - never overcrowd the pan! Those breadcrumbs need room to crisp up properly.

Can I make this gluten-free?

Yes! Use gluten-free flour and panko-style crumbs (check Asian grocery stores). The texture changes slightly, but still gives you that signature crunch we love in katsu bowls.

Irresistible Japanese Katsu Bowls with Tonkatsu Sauce in 20 Minutes

Name: Irresistible Japanese Katsu Bowls with Tonkatsu Sauce in 20 Minutes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 pork loin cutlets (about 1/2 inch thick); 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup cooked Japanese short-grain rice; 1/4 cup tonkatsu sauce; 1 tbsp vegetable oil for frying; 1/4 cup shredded cabbage (optional); 1 tbsp sesame seeds (optional)

Description

A crispy and flavorful Japanese dish featuring breaded and fried pork cutlets served over rice with tonkatsu sauce.

Ingredients

2 pork loin cutlets (about 1/2 inch thick)
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
1/2 tsp salt
1/4 tsp black pepper
1 cup cooked Japanese short-grain rice
1/4 cup tonkatsu sauce
1 tbsp vegetable oil for frying
1/4 cup shredded cabbage (optional)
1 tbsp sesame seeds (optional)

Cook Mode Prevent your screen from going dark

Instructions

Season pork cutlets with salt and black pepper.
Coat each cutlet in flour, then dip in beaten eggs, and press into panko breadcrumbs.
Heat oil in a pan over medium heat and fry the cutlets until golden brown (about 3-4 minutes per side).
Drain on a paper towel and slice into strips.
Divide rice into bowls, top with sliced katsu, and drizzle with tonkatsu sauce.
Garnish with shredded cabbage and sesame seeds if desired.

Notes

Use chicken instead of pork for a chicken katsu variation.
For extra crispiness, double-coat the cutlets with egg and panko.
Store leftovers in an airtight container for up to 2 days.

Prep Time: 10 mins
Cook Time: 10 mins
Category: Main Course
Method: Frying
Cuisine: Japanese