Japanese Katsu Bowls with Tonkatsu Sauce
Crispy, golden cutlets over fluffy white rice, drizzled with a sweet and tangy tonkatsu sauce—this bowl delivers pure Japanese comfort in every bite. Whether you’re team chicken or pork, this crunchy, saucy favorite is easy to make and totally satisfying.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients
2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thick)
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Oil for frying (vegetable or canola)
3 cups cooked white rice (preferably sushi rice)
½ cup tonkatsu sauce (store-bought or homemade)
Fresh parsley or green onions for garnish (optional)
Homemade Tonkatsu Sauce:
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp sugar
Instructions
Prep the Tonkatsu Sauce: Mix ketchup, Worcestershire, soy sauce, and sugar. Set aside.
Bread the Cutlets: Dredge chicken or pork in flour, dip in beaten egg, then coat in panko. Press gently so crumbs stick well.
Fry to Perfection: Heat ½ inch of oil in a skillet over medium heat. Fry cutlets until golden brown and cooked through (about 3–4 mins per side). Drain on paper towels.
Assemble the Bowls: Slice katsu into strips. Place over warm rice in a bowl, drizzle with tonkatsu sauce, and garnish with parsley or green onions.
Serve Immediately: Enjoy while the cutlet is crispy and the sauce warm.
Notes
Crispy, saucy, and seriously crave-worthy—these katsu bowls bring Japanese comfort straight to your kitchen.
Nutrition
- Calories: 600–700
- Fat: 25g
- Carbohydrates: 70g
- Protein: 35g