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Katsu bowls have surged in popularity, becoming a staple in both Japanese cuisine and the hearts of food enthusiasts around the globe. Characterized by their delightful combination of crispy fried meat, savory sauce, and fresh toppings, these bowls offer a satisfying meal that can easily be prepared at home. The star of the dish is undoubtedly the crunchy katsu, typically made from succulent pork, which is breaded and fried to golden perfection.

Japanese Katsu Bowls with Tonkatsu Sauce

Dive into these Crunchy Katsu Bowls featuring crispy breaded pork chops drizzled with a rich tonkatsu sauce. This delightful meal is easy to make and combines the flavors of ketchup, Worcestershire sauce, and a hint of ginger for an unforgettable taste. Serve over a bed of fluffy rice with fresh shredded cabbage, green onions, and optional garnishes like pickled ginger and sesame seeds. Perfect for impressing family and friends or a cozy dinner at home!
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Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon mirin (sweet rice wine)

1 tablespoon brown sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

For the Tonkatsu:

2 boneless pork chops (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 Assembly:

2 cups cooked white rice (short or medium grain)

2 cups shredded cabbage

2 green onions, sliced

Pickled ginger, for garnish (optional)

Sesame seeds, for garnish (optional)

Instructions
 

Make the Tonkatsu Sauce:

    - In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, Dijon mustard, garlic powder, and ground ginger. Whisk until well blended. Set aside.

      Prepare the Tonkatsu:

        - Season the pork chops with salt and pepper on both sides.

          - Set up a breading station: Place flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.

            - Dredge each pork chop in flour, shaking off the excess, then dip into the beaten egg, allowing 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 heat. Once hot (test by dropping a small piece of bread; it should sizzle), carefully add the breaded pork chops.

                  - Cook until golden brown and crispy, about 4-5 minutes per side. Ensure the internal temperature reaches 145°F (63°C). Remove and place on a paper towel-lined plate to drain excess oil.

                    Assemble the Bowls:

                      - Divide the cooked rice between two bowls. Top with shredded cabbage, and slice the tonkatsu into strips and arrange on top of the cabbage.

                        - Drizzle the tonkatsu sauce over the pork, and garnish with sliced green onions, pickled ginger, and sesame seeds as desired.

                          Serve:

                            - Enjoy your delicious Crunchy Katsu Bowls with Savory Tonkatsu Sauce while hot!

                              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2