Japanese Katsu Bowls with Tonkatsu Sauce
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Japanese Katsu Bowls with Tonkatsu Sauce
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
Scale
- 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 onion for garnish (optional)
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Instructions
- Pound chicken to ½-inch thickness and season with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large frying pan over medium-high heat to 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 and cooked through. Transfer to a paper towel-lined plate.
- If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
- Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.
