Katsu Tonkatsu Bowl (Printable Version)
Golden cutlets resting on rice with crisp cabbage and a thick Tonkatsu sauce for a filling dish.
# Ingredients You'll Need:
→ Protein
01 -
2 skinless chicken breasts or lamb cutlets, boneless
→ Seasoning
02 -
1/2 teaspoon salt
03 -
1/4 teaspoon black pepper
→ Breading
04 -
1 large beaten egg
05 -
125 ml plain flour
06 -
240 ml panko breadcrumbs
→ Frying Oil
07 -
120 ml neutral oil like vegetable or canola for frying
→ Tonkatsu Sauce
08 -
60 ml ketchup
09 -
15 ml honey
10 -
30 ml Worcestershire sauce
11 -
15 ml soy sauce
12 -
5 ml Dijon mustard
13 -
1/2 teaspoon garlic powder
→ Accompaniments
14 -
1 green onion sliced
15 -
480 ml cooked white rice
16 -
240 ml shredded cabbage
17 -
Sesame seeds to top
# Detailed Preparation Steps:
01 -
Put everything out so you can grab it easily. If you picked chicken breasts, slice them horizontally to make thinner pieces. Sprinkle salt and pepper on lamb cutlets.
02 -
Use three shallow dishes for flour, beaten egg, and panko. First, dip each cutlet in flour and shake off extra. Then dunk it in egg, and finally cover with breadcrumbs evenly.
03 -
Warm up oil in a big frying pan on medium heat. Fry cutlets about 3 or 4 minutes on each side until they turn golden and crunchy. Move them to a plate lined with paper towels to soak up extra oil.
04 -
In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, honey, mustard, and garlic powder. Stir it till smooth and combined.
05 -
Split the cooked rice into bowls. Add shredded cabbage on top and place the fried cutlets over that. Pour Tonkatsu sauce over everything, then sprinkle sliced green onions and sesame seeds.
06 -
Dig in right away to enjoy the crunchy cutlets and flavorful sauce.
# Helpful Tips:
01 -
If you want a lighter version, bake the breaded cutlets instead of frying. You can change the amount of Tonkatsu sauce to fit your taste.