Name: Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless chicken breasts or pork cutlets, pounded to 1/2 inch thick; Salt and pepper, to taste; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; Vegetable oil, for frying (about 1/2 inch depth); 2 cups cooked white rice; 2 cups shredded cabbage; 2 green onions, thinly sliced; 1 tablespoon sesame seeds; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon mirin (sweet rice wine); 1 teaspoon Dijon mustard; 1 teaspoon sugar

Jump to Recipe

Introduction

Japanese Katsu Bowls are a comforting and flavorful meal featuring crispy breaded chicken or pork cutlets served over fluffy rice. Topped with fresh cabbage and a tangy tonkatsu sauce, this dish makes for a satisfying and easy-to-make dinner.

A bowl with three visible layers is shown. The bottom layer is white rice with a soft texture. The middle layer has golden-brown breaded and fried cutlets, sliced into strips, evenly placed on top of the rice, with a shiny dark sauce drizzled over them. The top layer includes small green herbs sprinkled over the cutlets for color contrast. On one side of the bowl, shredded orange carrots and chopped light green cabbage add freshness. A pair of black chopsticks is held by a woman's hand, resting on the side of the bowl. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless chicken breasts or pork cutlets, pounded to 1/2 inch thick
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
Vegetable oil, for frying
2 cups cooked white rice
2 cups shredded cabbage
2 green onions, thinly sliced
1 tablespoon sesame seeds

Tonkatsu Sauce:

1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (sweet rice wine)
1 teaspoon Dijon mustard
1 teaspoon sugar

Instructions

Step 1: Season the chicken or pork cutlets with salt and pepper on both sides.
Step 2: Place the flour, beaten eggs, and panko breadcrumbs in three separate shallow dishes.
Step 3: Dredge each cutlet first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs. Press down gently to ensure the breadcrumbs adhere.
Step 4: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. When the oil is hot, carefully add the breaded cutlets.
Step 5: Fry the cutlets for 3–4 minutes on each side or until they are golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 6: To prepare the tonkatsu sauce, mix together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar in a small bowl until smooth.
Step 7: Slice the fried cutlets into strips and place them on top of cooked rice in each serving bowl.
Step 8: Top with shredded cabbage, then sprinkle with green onions and sesame seeds.
Step 9: Drizzle with tonkatsu sauce before serving.

Tips & Variations

For extra crispiness, double-coat the cutlets by repeating the egg and panko steps before frying.
Substitute chicken with pork cutlets or even tofu for a vegetarian option.
Use a thermometer to keep oil around 350°F (175°C) for best frying results without burning.
Serve with pickled ginger or a side of miso soup for an authentic Japanese meal experience.

Storage

Store leftover cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the cutlets in a toaster oven or skillet to keep them crispy. Avoid microwaving as it can make the breading soggy. Rice and cabbage can be reheated gently or served cold.

How to Serve

The image shows a white bowl filled with a base layer of plain white rice. On top of the rice, there are five thick slices of crispy, golden-brown breaded chicken cutlet arranged neatly in a row. The chicken pieces are covered with a dark brown sauce that looks shiny and rich, slightly dripping over the sides. Small green chopped scallions are sprinkled on top of the chicken, adding a fresh contrast to the dish. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for katsu?

Yes, pork loin or tenderloin are traditional options, but chicken breasts work well too. You can also experiment with turkey or firm tofu for a vegetarian twist.

What if I don’t have mirin for the sauce?

If mirin isn’t available, you can substitute it with a mix of 1 tablespoon white wine or rice vinegar plus 1 teaspoon sugar to maintain the sweet and tangy balance in the tonkatsu sauce.