Description
A delicious Japanese dish featuring crispy cutlets served over rice and drizzled with tangy tonkatsu sauce.
Ingredients
Scale
- 2 boneless pork chops or chicken breasts, pounded thin
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
- 2 cups cooked Japanese short-grain rice
- Optional: shredded cabbage, sesame seeds, green onion
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or sugar
- 1/2 tsp Dijon mustard
- 3 tbsp Japanese mayo (Kewpie preferred)
- 1 tsp rice vinegar
- 1/2 tsp sugar
- Optional: finely chopped pickles or herbs
Instructions
- Pound the pork or chicken to 1/2 inch thick and season with salt and pepper.
- Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Press gently.
- Heat oil to 350°F (175°C) and fry each cutlet for 3–4 minutes per side, until golden and crispy. Drain on a rack.
- Mix ingredients for both tonkatsu and mayo sauces in separate bowls.
- Place warm rice in bowls, slice katsu into strips and lay over rice. Drizzle sauces. Garnish as desired.
Notes
- The cutlets can be made with either pork or chicken based on your preference.
- Adjust the sauce ingredients to taste for a sweeter or tangier flavor.
- Serve with additional vegetables for a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 150mg