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Tonkatsu, a portmanteau of “ton” (pig) and “katsu” (cutlet), has its roots in the late 19th century, during the Meiji era in Japan. It was inspired by Western culinary practices, particularly the introduction of breaded and fried meats, which were gaining popularity in Europe. The dish evolved as Japanese cooks adapted these techniques to local ingredients, leading to the creation of what we now know as Tonkatsu. Initially, Tonkatsu was reserved for special occasions and was primarily made with beef or lamb. However, over time, pork became the preferred choice due to its affordability and flavor, solidifying its place in Japanese cuisine.

Japanese Katsu Bowls with Tonkatsu Sauce

Enjoy a delicious and satisfying meal with these Crispy Tonkatsu Bowls! This recipe features perfectly cooked jasmine rice topped with succulent, breaded pork loin chops that are golden brown and crispy. A fresh slaw made of cabbage and carrots adds crunch and flavor, all drizzled with savory tonkatsu sauce. Garnish with green onions, pickled ginger, and sesame seeds for that extra touch. Perfect for a comforting dinner!
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Ingredients
  

1 cup jasmine rice

4 boneless pork loin chops (1/2 inch thick)

Salt and pepper, to taste

1 cup all-purpose flour

2 large eggs

1 ½ cups panko bread crumbs

Vegetable oil, for frying

2 cups shredded green cabbage

1 medium carrot, julienned

¼ cup sliced green onions

½ cup tonkatsu sauce

Pickled ginger, for garnish (optional)

Sesame seeds, for garnish

Instructions
 

Cook the Rice: Rinse the jasmine rice under cold water until the water runs clear. Combine rice with 1 ½ cups of water in a pot, bring to a boil, then reduce heat to low and cover, cooking for 15 minutes. Remove from heat and let it sit for 10 minutes.

    Prep the Pork: While the rice is cooking, pat the pork chops dry with paper towels and season both sides liberally with salt and pepper.

      Bread the Pork: Set up a breading station with three shallow dishes: place flour in the first, beaten eggs in the second, and panko bread crumbs in the third. Dip each pork chop in flour, shaking off excess, then dip into the eggs, and finally coat thoroughly with panko breadcrumbs.

        Fry the Pork: In a large skillet, heat about ½ inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Remove and place on paper towels to drain excess oil.

          Prepare the Slaw: In a mixing bowl, combine shredded cabbage, julienned carrot, and 2 tablespoons of tonkatsu sauce. Toss well to combine.

            Assemble the Bowls: Fluff the cooked rice with a fork and divide it among bowls. Slice the fried pork cutlets and arrange them on top of the rice. Add a generous heap of the slaw.

              Serve: Drizzle additional tonkatsu sauce over the pork and slaw. Garnish with sliced green onions, pickled ginger, and a sprinkle of sesame seeds.

                Prep Time: 20 minutes | Total Time: 1 hour | Servings: 4