Description
A delicious Japanese dish featuring breaded and fried pork served over rice with a tangy tonkatsu sauce.
Ingredients
Scale
- 2 boneless pork loin chops (about 1 lb)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 large egg
- 1 cup short-grain white rice
- 1/4 cup tonkatsu sauce
- 1/4 cup vegetable oil (for frying)
- 2 green onions (chopped)
- 1 tbsp sesame seeds
Instructions
- Rinse the rice under cold water until clear. Cook according to package instructions.
- Pound the pork chops between plastic wrap until about half an inch thick.
- Set up three shallow dishes: one with flour, one with beaten egg, and one with panko breadcrumbs.
- Dredge each chop in flour, dip in egg, then coat evenly with panko.
- Heat oil in a skillet over medium heat. Fry each chop for 4-5 minutes per side until golden brown; drain on paper towels.
- Assemble bowls: spoon rice into bowls, slice katsu on top, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.
Notes
- For extra crunch, you can double coat the pork chops.
- Serve with pickled ginger on the side for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 750
- Sugar: 3g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 90g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg