Ingredients
Scale
- 2 boneless beef chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 2 cups cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1 green onion, sliced
- Toasted sesame seeds (optional)
Instructions
- Season the beef or chicken with salt and pepper.
- Dredge each piece in flour, ensuring it's fully coated.
- Dip into the beaten egg, allowing excess egg to drip off.
- Coat with panko breadcrumbs evenly on all sides.
- Heat about 1/2 inch of vegetable oil in a frying pan over medium heat.
- Fry each cutlet for about 3–4 minutes per side until they are golden brown and cooked through.
- Transfer to a wire rack or paper towel to drain excess oil.
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and garlic powder until smooth.
- Place a generous scoop of rice in a bowl as the base.
- Slice the crispy katsu into strips and arrange them on top of the rice.
- Drizzle with homemade tonkatsu sauce generously over the katsu.
- Garnish with shredded cabbage, sliced green onions, and toasted sesame seeds if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 640
- Sugar: 9g
- Sodium: 1020mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 180mg