Pressure Cooker Adventures with Tonkatsu and Comfort Eats
This comforting Japanese-inspired katsu bowl recipe uses the pressure cooker for a fast, no-fuss method producing crispy cutlets, flavorful rice, and tangy tonkatsu sauce for ultimate comfort food with minimal cleanup.
Equipment
- 1 Mixing bowl For tonkatsu sauce
- 1 Skillet For frying cutlets
- 1 Pressure cooker For warming and steam effect
Ingredients
Main Ingredients
- 2 boneless chicken breasts or pork loin cutlets pounded to ½-inch thickness
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs beaten
- 3 cups cooked white rice sushi rice preferred
- ½ cup tonkatsu sauce store-bought or homemade
- oil for frying vegetable or canola
- fresh parsley or green onions for garnish (optional)
- 3 tablespoon ketchup for homemade sauce
- 2 tablespoon Worcestershire sauce for homemade sauce
- 1 tablespoon soy sauce for homemade sauce
- 1 teaspoon sugar for homemade sauce
Instructions
Instructions
- Mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl to make tonkatsu sauce. Set aside.
- Set up a breading station with flour in one dish, beaten eggs in another, and panko breadcrumbs in a third.
- Heat oil in a skillet over medium heat. Dredge cutlets in flour, dip in eggs, then coat with panko. Fry each side for 3–6 minutes until golden.
- Transfer fried cutlets to a paper towel-lined plate to rest and drain excess oil. Slice into strips.
- Scoop pre-cooked rice into serving bowls.
- Top the rice with sliced katsu. Listen for pressure cooker steam cues to know it's warming.
- Drizzle tonkatsu sauce over katsu and garnish with parsley or green onions if desired.
- Serve immediately while warm and crispy.
Notes
Use pre-cooked day-old rice for best texture. Sauce can be made ahead and refrigerated. Leftovers work well for quick fried rice or can be stored for up to 2 months in the freezer.