Pork Katsu Rice Bowl
1 portion This recipe guides you through creating a delicious and crispy Pork Katsu, or Tonkatsu, Bowl. Starting with a tenderized pork loin, you'll create a perfectly seasoned and crunchy crust using a three-step breading process with Panko breadcrumbs. The fried pork is then served over a bed of steamed rice and... Read more ... accompanied by fresh and pickled vegetables, all brought together with a savory and spicy sauce combination. It's a harmonious blend of textures and flavors that is absolutely delicious. Read less x saved ChefLynn Cool Cook June 11, 2025 15 min.30 min.2/5 15 min. 30 min. 2/5 Ingredients: For the Pork Katsu: 1 pork loin - boneless ((8 oz) piece)½ cup of all-purpose flour (adjust if needed)1 TSP of kosher salt (adjust if needed)½ TSP of black pepper - crushed (adjust if needed)⅛ - ¼ TSP of dried garlic powder (adjust if needed)⅛ - ¼ TSP of onion powder (dried) (adjust if needed)1 PC of large egg - beaten1 cup of panko breadcrumbs (adjust if needed)1 cup of cooking oil (any kind) (adjust if needed, Neutral oil for frying (e.g., vegetable or avocado oil)) 1 pork loin - boneless ((8 oz) piece) ½ cup of all-purpose flour (adjust if needed) 1 TSP of kosher salt (adjust if needed) ½ TSP of black pepper - crushed (adjust if needed) ⅛ - ¼ TSP of dried garlic powder (adjust if needed) ⅛ - ¼ TSP of onion powder (dried) (adjust if needed) 1 PC of large egg - beaten 1 cup of panko breadcrumbs (adjust if needed) 1 cup of cooking oil (any kind) (adjust if needed, Neutral oil for frying (e.g., vegetable or avocado oil)) For the Bowl & Garnish: 1 serving of rice - cooked (adjust if needed)¼ cup of carrots - pickled (adjust if needed)1 cucumber (adjust if needed)1 tomato (adjust if needed)1 sprig of cilantro - fresh (adjust if needed)1 Drizzle of Hoisin sauce - Drizzle (adjust if needed)Optionally: 1 Drizzle of sriracha sauce - Drizzle (adjust if needed) 1 serving of rice - cooked (adjust if needed) ¼ cup of carrots - pickled (adjust if needed) 1 cucumber (adjust if needed) 1 tomato (adjust if needed) 1 sprig of cilantro - fresh (adjust if needed) 1 Drizzle of Hoisin sauce - Drizzle (adjust if needed) Optionally: 1 Drizzle of sriracha sauce - Drizzle (adjust if needed) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Plastic Wrap1x Meat Mallet (tendorizer)3x shallow dishes (for breading)1x Plate1x Cooling Rack1x Large Fry Pan or Sauté Pan (Large skillet)1x Tongs1x Serving bowl 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Plastic Wrap 1x Meat Mallet (tendorizer) 3x shallow dishes (for breading) 1x Plate 1x Cooling Rack 1x Large Fry Pan or Sauté Pan (Large skillet) 1x Tongs 1x Serving bowl Directions: 1. Prep the Pork: Let’s start the preparation of the Pork Katsu Rice Bowl by preparing the pork. Wrap the pork loin in plastic wrap. Using a meat mallet, pound the pork out to an even thickness of about ½ to ¾ of an inch. Unwrap the pork and score the fat cap with a knife to prevent it from curling up during frying. If you have a spiked meat tenderizer, poke holes on both sides of the pork cutlet to further tenderize it. Set the prepared pork on a plate to the side. Wrap the pork loin in plastic wrap. Using a meat mallet, pound the pork out to an even thickness of about ½ to ¾ of an inch. Unwrap the pork and score the fat cap with a knife to prevent it from curling up during frying. If you have a spiked meat tenderizer, poke holes on both sides of the pork cutlet to further tenderize it. Set the prepared pork on a plate to the side. 2. Bread the Pork: Set up a standard breading station with three shallow dishes. In the first dish, combine the all-purpose flour, kosher salt, black pepper, granulated garlic, and granulated onion. In the second dish, beat the egg. In the third dish, add the Panko breadcrumbs. Take the pork cutlet and dredge it in the seasoned flour, ensuring it’s fully coated, then shake off any excess. Dip the flour-coated pork into the beaten egg, allowing any excess to drip off. Transfer the pork to the Panko breadcrumbs. Press the breadcrumbs firmly onto all sides of the pork to get a thick, even coating. Place the breaded pork on a wire rack while you heat the oil. Set up a standard breading station with three shallow dishes. In the first dish, combine the all-purpose flour, kosher salt, black pepper, granulated garlic, and granulated onion. In the second dish, beat the egg. In the third dish, add the Panko breadcrumbs. Take the pork cutlet and dredge it in the seasoned flour, ensuring it’s fully coated, then shake off any excess. Dip the flour-coated pork into the beaten egg, allowing any excess to drip off. Transfer the pork to the Panko breadcrumbs. Press the breadcrumbs firmly onto all sides of the pork to get a thick, even coating. Place the breaded pork on a wire rack while you heat the oil. 3. Cook the Pork: Pour enough neutral oil into a large skillet to come up the sides of the pork and heat it over medium heat. Once the oil is hot, carefully lay the breaded pork into the skillet. Fry for 3-4 minutes on the first side, until golden brown and crispy. Flip the pork and cook for another 3-4 minutes on the other side, until cooked through and beautifully golden. Remove the pork from the skillet and place it back on the wire rack to drain. Immediately season with a little more salt. Pour enough neutral oil into a large skillet to come up the sides of the pork and heat it over medium heat. Once the oil is hot, carefully lay the breaded pork into the skillet. Fry for 3-4 minutes on the first side, until golden brown and crispy. Flip the pork and cook for another 3-4 minutes on the other side, until cooked through and beautifully golden. Remove the pork from the skillet and place it back on the wire rack to drain. Immediately season with a little more salt. 4. Assemble the Pork Katsu Rice Bowl: Place a generous portion of fresh steamed rice into a serving bowl. Slice the cooked pork katsu into strips. Arrange the sliced pork over the rice. Add a pile of pickled carrots and a scoop of the cucumber and tomato salad to the bowl. You can drizzle some of the salad’s dressing over the rice for extra flavor. Drizzle the pork with Hoisin sauce and Sriracha (if using). Garnish with fresh cilantro in the center and serve immediately. Place a generous portion of fresh steamed rice into a serving bowl. Slice the cooked pork katsu into strips. Arrange the sliced pork over the rice. Add a pile of pickled carrots and a scoop of the cucumber and tomato salad to the bowl. You can drizzle some of the salad’s dressing over the rice for extra flavor. Drizzle the pork with Hoisin sauce and Sriracha (if using). Garnish with fresh cilantro in the center and serve immediately. About the Author: ChefLynnCool Cook # 3 39 Followers Published Recipes: 23Av. Recipe Evaluation: Location: Florida, USAMember since: 2024-09-08 Published Recipes: 23 Av. Recipe Evaluation: Location: Florida, USA Member since: 2024-09-08 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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