Japanese Katsu Bowls with Tonkatsu Sauce
Delicious Japanese Katsu Bowls featuring crispy lamb cutlets and homemade Tonkatsu sauce.
Equipment
- Skillet
- Shallow bowls
- whisk
- Paper Towel
Ingredients
For the Katsu
- 2 pieces boneless lamb cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- ¼ cup vegetable oil for frying
For the Tonkatsu Sauce
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
For Serving
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 piece green onion sliced
- ½ teaspoon sesame seeds
Instructions
Preparation
- Season the lamb cutlets with salt and black pepper on both sides.
- Set up a breading station with three shallow bowls: one for flour, one for beaten egg, and one for panko breadcrumbs. Coat each cutlet first in flour, then in egg, and finally in panko.
- Heat vegetable oil in a skillet over medium heat.
- Fry the breaded lamb cutlets for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, oyster sauce, Dijon mustard, and honey to make the Tonkatsu sauce.
- To assemble, start with white rice, add shredded cabbage, top with sliced katsu, drizzle with sauce, and garnish with green onions and sesame seeds.
Notes
For a lighter version, bake the katsu instead of frying. Substitute white rice with brown rice or quinoa for a healthier option.
Nutrition
Serving: 1bowlCalories: 750kcalCarbohydrates: 80gProtein: 35gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 10gCholesterol: 130mgSodium: 1200mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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