Japanese Katsu Bowls with Tonkatsu Sauce Dipping Sauce 🇯🇵
Ingredients:
For the Katsu:
1 pound boneless, skinless pork loin, cut into 1-inch thick slices
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
1 large egg, beaten
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
For the Rice:
1 cup cooked rice
For the Tonkatsu Sauce:
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
1 tablespoon honey
1 teaspoon grated ginger
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes (optional)
Instructions:
Prepare the Katsu: Whisk together flour, salt, and pepper in a shallow dish. In a separate bowl, whisk together egg and milk.
Coat the Pork: Dredge the pork in the flour mixture, then dip in the egg mixture, and finally coat in the panko bread crumbs.
Cook the Katsu: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the pork cutlets for 3-4 minutes per side, or until golden brown and cooked through.
Make the Tonkatsu Sauce: In a small bowl, whisk together soy sauce, Worcestershire sauce, honey, ginger, garlic powder, and red pepper flakes (if using).
Assemble the Bowls: Divide the cooked rice among bowls. Top with the Katsu cutlets and drizzle generously with the Tonkatsu Sauce.
Tips:
You can use any type of pork cutlet for this recipe, such as boneless, skinless pork chops.
For a spicier sauce, add more red pepper flakes.
Serve the bowls with your favorite side dishes, such as pickled vegetables, miso soup, or a side salad.