This Japanese Katsu Bowl comes together in about 30 minutes and is perfect for a quick weeknight meal that your family will love! You can easily switch up the proteins and veggies to suit your taste or use it as a ‘clean out the fridge’ meal to get rid of leftovers and odds and ends. Trust me, this recipe is a game-changer for busy nights when you’re craving something warm and comforting but don’t have hours to spend in the kitchen.
Ingredients You’ll Need
For this delightful Katsu Bowl, you’ll need:
- 2 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup steamed rice
- A couple pinches of salt and pepper
- Oil for frying (about 1/4 cup works nicely)
- Tonkatsu sauce (about 1/4 cup, or more if you love it!)
Let’s Get Cooking!
Step-by-Step Instructions
Prepare the Pork: Season the pork chops generously with a couple pinches of salt and pepper. No one likes bland pork!
Set Up Your Dredging Station: In one bowl, add the flour. In another bowl, beat the egg. In a third bowl, pour in the panko breadcrumbs.
Dredge the Pork: Take each chop and dredge it in the flour, shaking off the excess. Next, dip it into the beaten egg, coating it thoroughly. Finally, roll it in the panko breadcrumbs, pressing gently to make sure the crumbs stick well.
Heat Your Pan: In a large frying pan, heat about 1/4 cup of oil over medium-high heat until it shimmers, like, you know, when you can see that little wavy effect.
Fry the Pork Chops: Carefully place the breaded pork chops in the hot oil. Fry for about 4-5 minutes on each side until they are golden brown and crispy. You want that perfect crunch! (And yes, this is where the aroma really kicks in, your kitchen is going to smell heavenly.)
Drain and Slice: Once cooked, drain the pork chops on paper towels to catch any excess oil. Then, let them rest for a few minutes before slicing them into strips.
Assemble Your Katsu Bowl: Serve the sliced pork over a generous scoop of steaming hot rice. Drizzle with tonkatsu sauce and watch the flavor magic happen!
Why I Love This Recipe
This recipe is honestly my go-to when I need something comforting and quick. I’m a real sucker for that crispy, crunchy texture paired with soft, fluffy rice, it’s like a warm hug in a bowl! And the best part is how versatile it is! You can use whatever you’ve got on hand, don’t have pork? Chicken or even seitan will work beautifully. This simple meal is one I know the whole family will love, and honestly, it’s become a staple in our weekly rotation.
If you loved this Katsu Bowl, be sure to check out my Japanese Pork Curry, my Chicken and Egg Bowl, or my Steamed Japanese Pork Buns!
Why This Recipe Works
Quick & Easy
This Katsu Bowl truly comes together in under 30 minutes! It’s perfect for when you need a meal in a flash without sacrificing flavor or satisfaction.
Minimal Cleanup Required
Since you’re using just one frying pan along with your bowls for dredging, cleanup is a breeze! Yay!
Budget-Friendly
Using everyday ingredients means you won’t break the bank on this meal. Pork chops are often on sale, and the rest are pantry staples.
Customizable
This dish is about as versatile as it gets, tailor it to your family’s preferences. Switch out proteins, add veggies, or even throw in an egg on top for a breakfast twist!
Comfort Food
With tons of flavor, this bowl has all the cozy vibes you want for a weeknight dinner. It’s the kind of meal that brings everyone to the table, hungry and happy.
Serving and Storage Tips
How to Serve This Katsu Bowl
Serve your Katsu over a mound of rice, then drizzle liberally with tonkatsu sauce. Garnish with some sliced green onions or sesame seeds for an extra pop of flavor and texture. Pair with a side of steamed broccoli or a simple salad, and you’re all set for a delightful dinner!
Storage
Leftovers keep in the refrigerator for about 3-4 days in an airtight container. Just make sure to store the pork and rice separately if possible to keep that crunch intact!
Reheating Instructions
To reheat, I recommend popping the pork back in a frying pan over medium heat to crisp it back up. You can reheat the rice in the microwave for a minute or two, and then assemble your bowl again, easy peasy!
Freezer Friendly?
For the best taste, I’d say it’s not ideal for freezing because the texture might change. However, you could freeze uncooked, breaded pork chops and fry them straight from the freezer! Just add extra cooking time.
Have you tried this recipe yet? Let me know how it turns out! Because trust me, you’ll want to make this again and again. Happy cooking! For more Recipes Follow Us in our Pinterest.
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Japanese Katsu Bowl
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Diet: Non-Vegetarian
Description
A satisfying and quick weeknight meal that combines crispy pork with fluffy rice and savory tonkatsu sauce.
Ingredients
- 2 boneless pork chops
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup steamed rice
- A couple pinches of salt and pepper
- Oil for frying (about 1/4 cup)
- Tonkatsu sauce (about 1/4 cup, or more if desired)
Instructions
- Season the pork chops generously with a couple pinches of salt and pepper.
- Set up your dredging station: In one bowl, add the flour. In another bowl, beat the egg. In a third bowl, pour in the panko breadcrumbs.
- Dredge each chop: Coat in flour, dip in the beaten egg, then roll in panko breadcrumbs.
- Heat oil in a frying pan over medium-high until shimmering.
- Fry the breaded pork chops for 4-5 minutes on each side until golden brown and crispy.
- Drain on paper towels and let rest before slicing into strips.
- Assemble the bowl: Serve sliced pork over rice, drizzled with tonkatsu sauce.
Notes
Customize your Katsu Bowl with different proteins or vegetables as desired. Great for using up leftovers!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
