Japanese Katsu Bowls with Homemade Tonkatsu Sauce
Crispy panko-coated cutlets served over fluffy rice with sweet-savory tonkatsu sauce. A simple, satisfying Japanese comfort dish ready in minutes.
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Ingredients
- 2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 3 cups cooked white rice, sushi rice preferred
- ½ cup tonkatsu sauce, store-bought or homemade
- Vegetable or canola oil for frying
- Fresh parsley or green onion for garnish (optional)
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
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