Description
Savor the flavors of Japan with these delightful Japanese Katsu Bowls featuring tender lamb cutlets coated in crispy panko breadcrumbs, served with a tangy homemade tonkatsu sauce over a bed of fluffy rice and fresh cabbage.
Ingredients
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.
- Dredge each cutlet in flour, shaking off excess.
- Dip the floured cutlets into the beaten egg, ensuring they are fully coated.
- Press the cutlets into the panko breadcrumbs, coating them evenly.
- In a large skillet, heat vegetable oil over medium heat. Fry the cutlets for about 4-5 minutes on each side or until golden brown. Drain on paper towels.
- In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, oyster sauce, Dijon mustard, and honey to create the tonkatsu sauce.
- To serve, slice the fried cutlets and place them over cooked white rice, topped with shredded cabbage, sliced green onion, and a sprinkle of sesame seeds. Drizzle with tonkatsu sauce.
Notes
For extra flavor, consider marinating the lamb cutlets in a soy sauce mixture for a few hours before preparation. Adjust the sweetness of the tonkatsu sauce to your liking.
- 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 cutlets, crispy panko, Asian cuisine