Ingredients
Scale
- 4 boneless pork loin chops
- 1 cup panko breadcrumbs
- 2 eggs, beaten
- 1 cup all-purpose flour
- Salt and pepper to taste
- Vegetable oil for frying
- 2 cups cooked jasmine rice
- 1 cup shredded cabbage
- 2 green onions, chopped
- For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp Dijon mustard
- 1 tsp honey or sugar
Instructions
- Season pork chops with salt and pepper. Prepare three shallow bowls with flour, beaten eggs, and panko breadcrumbs.
- Dredge each chop in flour, dip in egg, then coat thoroughly with panko breadcrumbs.
- Heat vegetable oil over medium-high heat. Fry breaded pork until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Meanwhile, mix ketchup, Worcestershire, soy sauce, mustard, and honey to make the tonkatsu sauce.
- Assemble bowls with rice at the base, topped with sliced katsu, shredded cabbage, and green onions. Drizzle with tonkatsu sauce and serve immediately.
Notes
- Use pork loin chops for tender, flavorful katsu.
- Adjust sauce ingredients for sweetness or tanginess.
- Serve with sliced lemon or pickles for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Frying, Assembly
- Cuisine: Japanese
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl (including rice and toppings)
- Calories: 620 kcal Kcal
- Sugar: 12g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0.2g
- Carbohydrates: 77g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg