Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food, combining crispy, golden cutlets with fluffy rice and a savory-sweet sauce. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an indulgent treat that feels like dining out.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 3 servings
Ingredients
- 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
- Salt and pepper, to taste
- 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, see below)
- Oil for frying (vegetable or canola)
- Fresh parsley or green onion, for garnish (optional)
Tonkatsu Sauce (Homemade)
- 3 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
Instructions
- Pound the chicken or pork to ½-inch thickness and season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip into egg, and coat thoroughly with panko breadcrumbs, pressing gently to help it adhere.
- Heat oil in a large frying pan over medium-high heat until it reaches about 350°F (175°C).
- Fry the cutlets for 3–4 minutes per side for chicken or 2–3 minutes per side for pork, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- To make the homemade tonkatsu sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust to taste.
- Assemble the bowls by placing cooked rice at the bottom, slicing the cutlets and arranging them on top, then drizzling generously with tonkatsu sauce. Garnish with parsley or green onions if desired.
Notes
- Pounding the meat evenly helps ensure even cooking and a tender texture.
- Panko breadcrumbs are essential for achieving the signature crispiness—don’t substitute with regular breadcrumbs.
- Tonkatsu sauce can be stored in the refrigerator for up to a week.
- Serve with shredded cabbage or a side salad for a complete meal.
Japanese Katsu Bowls with Tonkatsu Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food, combining crispy, golden cutlets with fluffy rice and a savory-sweet sauce. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an indulgent treat that feels like dining out.
Ingredients
-
2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
-
Salt and pepper, to taste
-
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, see below)
-
Oil for frying (vegetable or canola)
-
Fresh parsley or green onion, for garnish (optional)
Tonkatsu Sauce (Homemade)
-
3 tablespoons ketchup
-
2 tablespoons Worcestershire sauce
-
1 tablespoon soy sauce
-
1 teaspoon sugar
Instructions
-
Pound the chicken or pork to ½-inch thickness and season both sides with salt and pepper.
-
Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
-
Dredge each cutlet in flour, dip into egg, and coat thoroughly with panko breadcrumbs, pressing gently to help it adhere.
-
Heat oil in a large frying pan over medium-high heat until it reaches about 350°F (175°C).
-
Fry the cutlets for 3–4 minutes per side for chicken or 2–3 minutes per side for pork, until golden brown and cooked through. Transfer to a paper towel-lined plate.
-
To make the homemade tonkatsu sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl.
-
Assemble bowls by placing cooked rice at the bottom, adding sliced cutlets, drizzling with sauce, and garnishing with parsley or green onions. Serve immediately.
Notes
-
For best results, use a thermometer to check oil temperature before frying.
-
Leftover tonkatsu sauce keeps in the fridge for up to 1 week.
-
Pairs well with shredded cabbage or miso soup for a more traditional meal.