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Enjoy a quick and delicious homemade crispy Japanese katsu bowl ready in just 30 minutes.

30-Minute Katsu Rice Bowls

Enjoy crispy, golden-brown katsu served over fluffy Japanese rice and drizzled with a savory-sweet katsu sauce. This quick and easy recipe delivers restaurant-quality flavor in just 30 minutes, perfect for a satisfying weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: Japanese
Calories: 800
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless pork cutlets about 1/2 inch thick
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • Salt to taste
  • Pepper to taste
  • Vegetable oil, for frying
  • 2 cups cooked Japanese short-grain rice
  • 1/4 cup thinly sliced green onions, for garnish
  • Sesame seeds, for garnish optional
  • Shredded cabbage, for topping optional
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons ketchup
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or 1 teaspoon sugar
  • 1 teaspoon Dijon mustard optional

Equipment

  • Large skillet or Dutch oven
  • Shallow dishes
  • Meat mallet or rolling pin
  • Plastic wrap
  • Wire rack
  • Paper towels
  • Small bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. Place each pork cutlet between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the cutlets to about 1/4-inch thickness. Season both sides with salt and pepper.
  2. In three separate shallow dishes, place the flour, beaten egg, and panko breadcrumbs.
  3. Dredge each pork cutlet in the flour, shaking off any excess. Then, dip it in the beaten egg, allowing the excess to drip off. Finally, coat the cutlet thoroughly with panko breadcrumbs, pressing gently to adhere.
  4. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place the breaded pork cutlets in the hot oil, being careful not to overcrowd the pan.
  6. Fry for 2-3 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  7. Remove the katsu from the skillet and place it on a wire rack lined with paper towels to drain excess oil.
  8. In a small bowl, whisk together the Worcestershire sauce, ketchup, soy sauce, mirin (or sugar), and Dijon mustard (if using).
  9. Divide the cooked rice between two bowls.
  10. Slice the katsu into strips and arrange them on top of the rice.
  11. Drizzle generously with the katsu sauce.
  12. Garnish with thinly sliced green onions and sesame seeds. Serve immediately. Optional toppings include shredded cabbage for added crunch.

Notes

For extra crispy katsu, double-bread the pork cutlets. Ensure the oil temperature remains consistent during frying to prevent soggy or burnt katsu. Serve immediately for the best texture. Katsu sauce can be stored in an airtight container in the refrigerator for up to 3 days. For a spicy kick, add a dash of chili flakes to the katsu sauce or a sprinkle of cayenne pepper to the panko breadcrumbs.