Description
A crispy and juicy pork katsu served over rice with fresh vegetables and drizzled with homemade tonkatsu sauce.
Ingredients
Scale
- 4 boneless pork cutlets
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- Fresh vegetables (cabbage, carrots, cucumbers)
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- Vegetable oil for frying
- Cooked rice for serving
Instructions
- Prepare the Tonkatsu Sauce: In a mixing bowl, combine ketchup, Worcestershire sauce, soy sauce, and sugar. Whisk until smooth and set aside.
- Prepare the Pork Cutlets: Use a meat mallet to pound the cutlets to 1/2 inch thickness. Season both sides with salt and pepper.
- Coat the Pork: Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each pork piece in flour, dip in egg, then coat with panko.
- Fry the Katsu: Heat vegetable oil in a skillet over medium heat. Fry katsu for 4-5 minutes per side until golden brown.
- Slice and Assemble: Transfer cooked katsu to paper towels, slice, and layer in bowls with rice and vegetables. Drizzle with tonkatsu sauce.
Notes
Alternatives include using chicken cutlets or air frying for a healthier option. Make the tonkatsu sauce ahead for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg