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Japanese Katsu Bowls with Lamb and Tonkatsu Sauce

These Japanese Katsu Bowls feature tender lamb cutlets coated in crispy panko breadcrumbs, served over a bed of fluffy rice and refreshing shredded cabbage. Drizzled with a homemade tonkatsu sauce that perfectly balances sweet, savory, and tangy flavors, this dish is a delightful culinary experience that combines textures and tastes harmoniously. It’s an easy-to-make, satisfying meal that brings a touch of Japanese comfort food to your table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Ingredients Method

Ingredients
  

  • For the Katsu:
  • 2 boneless lamb cutlets about 4-6 ounces each
  • 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 such as jasmine or sushi rice
  • 1 cup shredded cabbage green or purple
  • 2 green onions thinly sliced
  • 1 teaspoon sesame seeds

Method
 

  1. Step 1: Prepare the Lamb Cutlets
  2. Begin by seasoning the lamb cutlets generously with salt and black pepper on both sides. This step is crucial for enhancing the natural flavors of the lamb and ensuring that each bite is well-seasoned. Lightly pound the lamb cutlets with a meat mallet or rolling pin to tenderize them and ensure even cooking. This will also help them maintain a uniform thickness, resulting in a more consistent texture when fried.
  3. Step 2: Set Up the Breading Station
  4. Prepare your breading station by arranging three shallow bowls in a row. In the first bowl, place the all-purpose flour. In the second bowl, whisk the egg until it is lightly beaten. In the third bowl, pour the panko breadcrumbs. Make sure each bowl is wide enough to easily accommodate the lamb cutlets. The key to a perfect breading is to ensure each cutlet is evenly coated in each layer.
  5. Step 3: Bread the Lamb Cutlets
  6. Coat each lamb cutlet in the flour, making sure to shake off any excess. The flour acts as a binding agent, helping the egg adhere to the meat. Next, dip the floured cutlet into the beaten egg, ensuring it is fully coated. Allow any excess egg to drip off before moving on to the final step. Finally, press the cutlet firmly into the panko breadcrumbs, ensuring the entire surface is covered. The panko breadcrumbs are essential for achieving that signature crispy texture. Gently press the breadcrumbs onto the cutlet to help them adhere.
  7. Step 4: Fry the Katsu
  8. Heat the vegetable oil in a large skillet over medium heat. The oil should be hot enough to sizzle when a breadcrumb is dropped into it, but not so hot that it burns the panko. Carefully place the breaded lamb cutlets into the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until the cutlets are golden brown and crispy. Use tongs to gently flip the cutlets, and monitor the heat to prevent burning.
  9. Step 5: Drain and Cool the Katsu
  10. Once the katsu is cooked to perfection, carefully remove the cutlets from the skillet using tongs and place them on a plate lined with paper towels. The paper towels will absorb any excess oil, helping the katsu remain crispy. Allow the katsu to cool slightly before slicing and serving.
  11. Step 6: Prepare the Tonkatsu Sauce
  12. While the katsu is frying, prepare the tonkatsu sauce. In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, oyster sauce, Dijon mustard, and honey. Stir until all the ingredients are well combined and the sauce is smooth. Taste and adjust the sweetness or tanginess to your preference by adding a touch more honey or Dijon mustard.
  13. Step 7: Assemble the Katsu Bowls
  14. To assemble the katsu bowls, start with a base of warm white rice in each bowl. Fluff the rice with a fork to prevent clumping. Arrange a generous portion of shredded cabbage on one side of the bowl. The cabbage adds a refreshing crunch and complements the richness of the katsu. Slice the katsu into strips or bite-sized pieces and place it on top of the rice.
  15. Step 8: Drizzle with Sauce and Garnish
  16. Generously drizzle the homemade tonkatsu sauce over the katsu. Be sure to coat each piece, allowing the flavors to meld together. Garnish with thinly sliced green onions and sesame seeds for an extra pop of flavor and visual appeal. Serve immediately and enjoy the delightful combination of textures and tastes.