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Tonkatsu, a beloved dish in Japanese cuisine, showcases the art of deep-frying and the satisfaction of crispy textures combined with hearty flavors. This dish, primarily consisting of breaded and fried pork cutlet, has secured its place as a comfort food staple not only in Japan but around the globe. Its significance lies not just in its taste but also in its history, representing the fusion of Western cooking techniques with traditional Japanese flavor profiles.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the deliciousness of Crispy Tonkatsu Katsu Bowls, perfect for a cozy dinner at home! This recipe combines juicy pork or chicken, crispy panko coating, and flavorful tonkatsu sauce. Serve it over a bed of Japanese short-grain rice, topped with fresh cabbage, green onions, and a soft-boiled egg for extra richness. With easy instructions and a total prep time of just 45 minutes, you'll impress everyone with this delightful homemade meal. Enjoy!
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Ingredients
  

For the Tonkatsu:

1 pound pork loin or chicken breasts

Salt and pepper, to taste

½ cup all-purpose flour

2 large eggs, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Tonkatsu Sauce:

¼ cup tonkatsu sauce (store-bought or homemade)

1 tablespoon ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

For the Bowl:

2 cups cooked Japanese short-grain rice

1 cup shredded cabbage

½ cup thinly sliced green onions

2 large eggs (optional, for a soft-boiled egg)

Pickled ginger, for garnish (optional)

Sesame seeds, for garnish (optional)

Instructions
 

Prepare the Tonkatsu:

    - While heating about 1 inch of vegetable oil in a large pan over medium heat, season the pork or chicken with salt and pepper on both sides.

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

        - Dredge each piece of meat first in flour, shaking off the excess, then dip in the egg, and finally coat in panko breadcrumbs. Press gently to ensure the breadcrumbs adhere well.

          Fry the Tonkatsu:

            - Once the oil is hot (test by dropping a few breadcrumbs, they should sizzle), carefully place the breaded meat into the oil. Fry for about 4-5 minutes per side, or until golden brown and cooked through. For chicken, ensure the internal temperature reaches 165°F (74°C).

              - Remove from the oil and drain on paper towels.

                Make the Tonkatsu Sauce:

                  - In a small bowl, combine tonkatsu sauce, ketchup, Worcestershire sauce, and soy sauce. Mix well and set aside.

                    Prepare the Bowl Ingredients:

                      - If using soft-boiled eggs, bring a small pot of water to a boil. Gently add the eggs and boil for 6-7 minutes. Transfer to an ice bath to stop cooking. Peel and set aside.

                        Assemble the Katsu Bowl:

                          - In a serving bowl, place a generous scoop of cooked rice at the bottom.

                            - Slice the fried Tonkatsu into strips and place them over the rice.

                              - Top with shredded cabbage, sliced green onions, and the soft-boiled egg (if using).

                                - Drizzle with the homemade tonkatsu sauce and garnish with pickled ginger and sesame seeds, if desired.

                                  Prep Time: 20 minutes | Total Time: 45 minutes | Servings: 2