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
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2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
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Salt and pepper, to taste
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1 cup panko breadcrumbs
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½ cup all-purpose flour
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2 large eggs, beaten
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3 cups cooked white rice (sushi rice preferred)
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½ cup tonkatsu sauce (store-bought or homemade, see below)
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Oil for frying (vegetable or canola)
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Fresh parsley or green onion, for garnish (optional)
Tonkatsu Sauce (Homemade)
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3 tablespoons ketchup
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2 tablespoons Worcestershire sauce
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1 tablespoon soy sauce
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1 teaspoon sugar
Instructions
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Pound the chicken or pork to ½-inch thickness and season both sides with salt and pepper.
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Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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Dredge each cutlet in flour, dip into egg, and coat thoroughly with panko breadcrumbs, pressing gently to help it adhere.
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Heat oil in a large frying pan over medium-high heat until it reaches about 350°F (175°C).
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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.
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To make the homemade tonkatsu sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl.
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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
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For best results, use a thermometer to check oil temperature before frying.
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Leftover tonkatsu sauce keeps in the fridge for up to 1 week.
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Pairs well with shredded cabbage or miso soup for a more traditional meal.