Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy lamb cutlets served over fluffy rice, topped with fresh cabbage and a delicious homemade sauce.
Ingredients
Scale
2 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)
¼ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 teaspoon Dijon mustard
1 teaspoon honey
2 cups cooked white rice
1 cup shredded cabbage
1 green onion
sliced
½ teaspoon sesame seeds
Instructions
- Season the lamb cutlets with salt and black pepper.
- Prepare a breading station with flour on one plate, the beaten egg in a bowl, and panko breadcrumbs on another plate.
- Dredge each lamb cutlet first in the flour, then dip in the beaten egg, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a skillet over medium heat and fry the breaded cutlets until golden brown on both sides, about 3-4 minutes per side.
- While the katsu cooks, mix the tonkatsu sauce ingredients (ketchup, Worcestershire sauce, soy sauce, oyster sauce, Dijon mustard, and honey) in a bowl.
- Once cooked, place the katsu on a cutting board and slice into strips.
- Serve the sliced katsu over cooked white rice, topped with shredded cabbage, sliced green onion, sesame seeds, and a drizzle of tonkatsu sauce.
Notes
For extra crunch, you can double coat the cutlets by repeating the breading step. Serve with extra tonkatsu sauce on the side.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620 kcal
- Sugar: 10 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 135 mg
Keywords: Japanese Katsu Bowls, Tonkatsu Sauce, Lamb Katsu, Japanese Cuisine, Quick Dinner