Tonkatsu Rice Bowl
A crispy breaded pork cutlet served over steamed rice with fresh shredded carrots, red onions, and seaweed strips. This homemade version of the Japanese classic is simple enough for a weeknight dinner.
- Total time
- 30 min
- Servings
- 2
- Calories
- 650
- Protein
- 35g
Ingredients
- 2 pork cutlets
- 1 cup panko breadcrumbs
- 1 egg
- ½ cup flour
- 2 cups cooked rice
- 1 carrot
- ½ red onion
- ¼ cup seaweed strips
Instructions
- 1
Pound the 2 pork cutlets to 1/2-inch thickness and season both sides with salt and pepper.
- 2
Set up a breading station: place 1/2 cup flour, 1 beaten egg, and 1 cup panko in three separate shallow bowls.
- 3
Dredge each cutlet in flour, dip in egg, then press into panko until fully coated.
- 4
Heat 1/4 cup oil in a skillet over medium-high. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- 5
Shred the 1 carrot and thinly slice the 1/2 red onion.
- 6
Divide the 2 cups cooked rice between two bowls. Top with the fried cutlets, shredded carrot, red onion, and 1/4 cup seaweed strips.
- 7
Serve immediately, with extra soy sauce or tonkatsu sauce on the side if desired.
Tools you’ll need
- meat mallet or heavy pan
- shallow bowls for breading
- large skillet
- knife and cutting board
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