Japanese Katsu Bowls with Tonkatsu Sauce Recipe
These Japanese Katsu Bowls feature crispy breaded chicken or pork cutlets served over fluffy white rice, topped with fresh shredded cabbage, green onions, and a flavorful homemade tonkatsu sauce. This easy-to-make dish combines a crunchy texture with savory and slightly sweet flavors, perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Cutlets
- 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)
Assembly
- 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
- Season the cutlets: Lightly season both sides of the boneless chicken breasts or pork cutlets with salt and pepper to enhance flavor.
- Prepare dredging stations: Set out three shallow dishes – one with flour, one with beaten eggs, and one with panko breadcrumbs for the breading process.
- Bread the cutlets: Dredge each cutlet first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs, pressing gently to adhere the crumbs.
- Heat oil and fry: Pour about 1/2 inch vegetable oil into a large skillet and heat over medium-high. Once hot, carefully add the breaded cutlets and fry for 3-4 minutes on each side until golden brown and fully cooked. Remove and drain on paper towels.
- Make tonkatsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and sugar until smooth and well combined.
- Assemble the bowls: Slice the fried cutlets into strips. Place the cooked white rice in serving bowls, top with sliced cutlets, followed by shredded cabbage, green onions, and a sprinkle of sesame seeds.
- Serve with sauce: Drizzle the homemade tonkatsu sauce over the assembled bowls just before serving for the best flavor.
Notes
- For extra crunch, use fresh panko breadcrumbs rather than pre-packaged.
- Chicken or pork both work well for the cutlets; choose based on preference.
- Use medium heat when frying to ensure the cutlets cook through without burning the crust.
- Mirin can be substituted with a mixture of sugar and sake if unavailable.
- Leftover cutlets can be refrigerated and enjoyed cold or reheated gently in a pan.
Keywords: Japanese katsu bowl, chicken katsu, pork katsu, tonkatsu sauce, fried cutlets, panko breadcrumbs, easy Japanese recipe
