Description

Japanese Katsu Bowls with Tonkatsu Sauce are crispy panko-breaded cutlets served over a fluffy bed of steamed rice, topped with a sweet-savory homemade tonkatsu sauce and fresh garnishes. This comforting, restaurant-quality meal comes together easily at home, bringing together perfect crunch and rich flavors in every bite.

Ingredients

Units Scale

For the Katsu

2 boneless pork chops or chicken breasts
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying

For the Tonkatsu Sauce

1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (or honey)
2 teaspoons sugar
1 teaspoon Dijon mustard

For the Bowls

2 cups steamed white rice (such as short-grain sushi rice or jasmine)
1 cup shredded cabbage
2 green onions, thinly sliced
Toasted sesame seeds, for garnish

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Instructions

Prepare the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or honey), sugar, and Dijon mustard until smooth and well combined. Set aside for the flavors to meld.
Prep the Pork or Chicken: Place the pork chops or chicken breasts between sheets of plastic wrap and pound to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
Bread the Cutlets: Set up three shallow bowls: one with flour, one with the beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour (shaking off excess), dip in egg, then coat thoroughly in panko, pressing gently so the crumbs adhere well.
Fry the Katsu: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot (about 350°F/175°C), add breaded cutlets. Fry 3-4 minutes per side until golden brown and cooked through. Drain on a paper towel-lined plate and let rest 2 minutes.
Slice and Assemble: Slice the crispy cutlets into strips. In serving bowls, add a scoop of steamed rice, then top with sliced katsu. Drizzle over plenty of tonkatsu sauce and finish with shredded cabbage, green onions, and a sprinkle of sesame seeds. Serve immediately!

Notes

You can use pork or chicken for this recipe; chicken thighs also work well for extra juiciness.
Panko breadcrumbs are essential for the signature crunch—avoid substituting with regular breadcrumbs.
For added veggies, try topping with pickled ginger, cucumber, or sliced avocado.
The tonkatsu sauce can be made ahead and refrigerated for up to 1 week.
Serve with miso soup or a simple cucumber salad to round out the meal.

Nutrition

Serving Size: 1 bowl
Calories: 645
Sugar: 12g
Sodium: 970mg
Fat: 21g
Saturated Fat: 5g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 78g
Fiber: 3g
Protein: 34g
Cholesterol: 155mg