Description

Golden, crispy chicken or pork cutlets served over fluffy rice and crunchy cabbage, all drizzled with sweet-savory tonkatsu sauce for a comforting, flavor-packed bowl.

Ingredients

2 boneless, skinless chicken breasts or pork loins
Salt and pepper to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil for frying (canola or sunflower)
2 cups cooked Japanese short-grain rice
1 1/2 cups green cabbage, finely shredded
1/4 cup tonkatsu sauce (store-bought or homemade)
1 tbsp toasted sesame seeds (optional)
2 green onions, thinly sliced (optional)

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Instructions

Prepare rice and cabbage: Cook rice and shred cabbage; keep cabbage crisp by soaking in ice water, then draining.
Season meat: Pat chicken or pork dry, trim, pound to even thickness, and season with salt and pepper.
Breading: Set up dredging station with flour, beaten eggs, and panko. Coat meat in flour, then egg, then panko, pressing firmly for adhesion.
Frying: Heat 1/2 inch oil in skillet over medium-high. Fry cutlets 3–4 minutes per side until golden and cooked through. Drain on rack or paper towels.
Slicing: Let cutlets rest, then slice into strips.
Assembly: In bowls, layer rice, sliced katsu, cabbage, and drizzle tonkatsu sauce over top. Garnish with sesame seeds and green onions if using.

Notes

To make tonkatsu sauce: Mix 2 tbsp ketchup, 1 tbsp Worcestershire, 1 tbsp soy sauce, 1 tsp sugar.
Bake instead of fry by cooking breaded cutlets at 425°F on a wire rack for 20 minutes, flipping halfway.
For vegetarian option, use tofu or eggplant instead of meat.
Leftovers keep best stored separately in airtight containers.