Ingredients
Scale
- 1 lb pork loin or pork tenderloin, sliced into cutlets
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs (Japanese style bread crumbs)
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked jasmine or sushi rice
- 1 cup shredded cabbage or lettuce
- Optional: sliced cucumbers or cherry tomatoes for garnish
- Homemade or store-bought tonkatsu sauce
For the homemade tonkatsu sauce:
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey or sugar
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
Instructions
- Season the pork cutlets with salt and pepper and pound them to an even thickness.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Coat each cutlet in flour, dip in the egg, and coat with panko.
- Heat vegetable oil in a skillet over medium-high heat and fry the cutlets for 4-5 minutes per side until golden brown. Drain on paper towels.
- In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and apple cider vinegar to make tonkatsu sauce.
- Assemble the rice bowls by placing warm rice at the base, layering with shredded cabbage, sliced pork cutlets, and drizzled with tonkatsu sauce. Garnish if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat pork cutlets in an oven or air fryer for best results.
- Serve with a side of miso soup or steamed vegetables for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
- Diet: Omnivore
Nutrition
- Serving Size: 1 bowl
- Calories: 550 Kcal
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg