Kastu Rice Bowl with Gunma Prefecture-Style Sauce

Kastu Rice Bowl with Gunma Prefecture-Style Sauce

Have you had this type of katsu rice bowl that uses a sauce? I heard that this originated in Gunma prefecture.

Ingredients: 2 servings

Pork loin cutlets
2 small
Plain cooked rice
1 rice cooker cup's worth (180 ml uncooked)
1/4 small
○Japanese Worcestershire-style sauce
50 ml
50 ml
○Soy sauce
1 tablespoon
2 tablespoons
1 tablespoon
1 tablespoon
Finely julienned leek (the white part only)
to taste
Toasted sesame seeds
to tatse


1. Julienne the cabbage finely and soak in cold water.
2. I prepared finely julienned Japanese leek (white part only).
3. Combine ○ ingredients.
4. Bring the mixture to a boil.
5. I bought these pork loin cutlets at a deli counter. Warm them lightly in a microwave. You can use pork fillet cutlets too.
6. Cut into bite sizes.
7. Coat the pork cutlet with the sauce!
8. Place the drained cabbage onto the cooked rice in a bowl...
9. Place the pork cutlet on top! This is how we normally have it in Gunma!
10. I garnished with finely julienned Japanese leek, chopped green onion and toasted sesame seeds on top for a nice finish!
11. If you don't have Japanese-Style Worcestershire sauce, take a look at this recipe. "Gunma Katsu Rice Bowl with Worcestshire-Style Sauce" (Recipe ID: 2301582)

Story Behind this Recipe

This is a dish I've been making for a long time.