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Top-down view of a Japanese Katsu Bowl featuring crispy panko pork, green onions, and sesame seeds.

Japanese Katsu Bowl: The Ultimate Guide to Crispy Tonkatsu and Steaming Rice

This Japanese Katsu Bowl features a golden-brown panko pork cutlet over steaming white rice and shredded cabbage. Topped with tangy tonkatsu sauce, it's the perfect blend of crunch and savory comfort in one ceramic bowl.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Japanese
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Boneless Pork Loin Chops 5oz each, pounded thin
  • 2 cups (400g) Short-Grain Japanese Rice Rinsed and cooked
  • 1/2 head Green Cabbage Approx 400g, thinly shredded
  • 2 cups (120g) Panko Breadcrumbs Japanese style
  • 1/2 cup (65g) All-Purpose Flour
  • 2 large Eggs Beaten
  • 1/2 cup (120ml) Tonkatsu Sauce Dark brown variety
  • 2 tbsp (12g) Green Scallions Finely sliced
  • 1 tsp (3g) Toasted White Sesame Seeds

Equipment

  • 1 Heavy-bottomed skillet For frying the cutlets.
  • 1 Meat Mallet To even out the pork thickness.
  • 1 Wire cooling rack Essential to keep the panko crispy while resting.

Instructions
 

Preparation
  1. Rinse the rice until clear and cook in a rice cooker or stovetop until tender and steaming.
  2. Finely shred the cabbage and soak in ice water for 10 minutes, then spin dry.
Cooking
  1. Dredge seasoned pork in flour, dip in egg, and coat thoroughly with panko breadcrumbs.
  2. Fry pork in 340°F (170°C) oil for 3-4 minutes per side until golden brown and crispy.
Assembly
  1. Slice the pork into thick strips. Place rice in a bowl, top with cabbage and pork, then drizzle with tonkatsu sauce, scallions, and sesame seeds.

Notes

Always use a wire rack to rest the pork so the bottom stays crunchy.
Ensure the oil is exactly at 340°F (170°C) for the best color.
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