Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Indulge in the delicious flavors of Japanese Katsu Bowls with Tonkatsu Sauce. Crispy cutlets paired with savory tonkatsu sauce over a bed of rice and fresh toppings make for a satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Pan-Frying
- Cuisine: Japanese
- Diet: None
Ingredients
Scale
For the Katsu Cutlets:
- 2 boneless pork chops or chicken breasts pounded thin
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
For the Bowls:
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Prepare the cutlets: Season the pork or chicken with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly in panko breadcrumbs.
- Pan-fry: Heat a generous amount of oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and crispy. Transfer to a wire rack or paper towel–lined plate.
- Make the tonkatsu sauce: In a small saucepan, combine ketchup, Worcestershire, soy sauce, mirin, brown sugar, and mustard. Simmer over low heat for 2–3 minutes, stirring until thickened. Set aside.
- Assemble the bowls: Slice cutlets into strips. Divide cooked rice into bowls, top with sliced katsu, drizzle with sauce, and finish with shredded cabbage and toppings of choice.
- Serve hot and enjoy every crispy, saucy bite!
Nutrition
- Serving Size: 1 bowl
- Calories: 540 kcal
- Sugar: 8g
- Sodium: 920mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
Keywords: Japanese Katsu, Katsu Bowl Recipe, Tonkatsu Sauce, Crispy Cutlets
