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Ingredients
Scale
- 2 boneless pork 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 mirin (or honey as a substitute)
- 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 meat with salt and pepper.
- Dredge the seasoned meat in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a frying pan.
- Fry the katsu for 3-4 minutes per side until golden brown.
- Drain excess oil on a wire rack or paper towel.
- Whisk sauce ingredients in a bowl until smooth.
- Scoop rice into bowls, slice katsu, and arrange on top.
- Drizzle sauce over katsu and garnish with cabbage, green onions, and sesame seeds.
Notes
Ensure the oil is hot enough for a crispy texture.
Fry in batches to avoid overcrowding the pan.
Substitute chicken or pork with eggplant or tofu for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Calories: 550
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 60
- Fiber: 2
- Protein: 25
- Cholesterol: 75