Crispy Japanese Katsu Bowls with Tonkatsu Sauce

Japanese Katsu Bowls with Tonkatsu Sauce topped with shredded cabbage and sesame seeds over white rice

Crispy Japanese Katsu Bowls with Tonkatsu Sauce

Golden panko-breaded pork or chicken cutlets served over fluffy rice with a rich homemade tonkatsu sauce. A satisfying Japanese-inspired dinner ready in just 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 bowls

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 600

Ingredients Equipment Method Notes

Ingredients

4 boneless pork chops or chicken breasts Pounded to half-inch thickness for even cooking
salt and pepper To taste
1 cup all-purpose flour Substitute gluten-free flour blend if needed
1 large egg Beaten well
1 cup panko breadcrumbs Use gluten-free panko if needed
vegetable oil As needed for frying, about a quarter inch in the pan
0.5 cup ketchup
2 tbsp Worcestershire sauce Use gluten-free certified if needed
2 tbsp soy sauce Use tamari for gluten-free
2 tbsp mirin or rice vinegar Mirin preferred for authentic flavor
1 tbsp brown sugar
1 tsp Dijon mustard Optional
4 cups cooked white or brown rice Start cooking rice first so it is ready when the katsu is done
2 cups shredded cabbage or lettuce Bok choy works as a substitute
optional toppings Green onions, sesame seeds, pickled ginger, or a fried egg

Equipment

large skillet
small saucepan
3 shallow mixing bowls
Meat tenderizer or rolling pin
Wire cooling rack
Cooking tongs

Method

Set up a breading station with three shallow bowls: flour in the first, beaten egg in the second, and panko breadcrumbs in the third.
Season pork chops or chicken breasts generously with salt and pepper on both sides.
Dredge each cutlet in flour shaking off the excess, dip fully in the beaten egg, then press firmly into the panko on both sides until fully coated.
Heat about a quarter inch of vegetable oil in a large skillet over medium heat until shimmering. Test readiness with a pinch of panko. If it sizzles immediately, the oil is ready.
Fry each cutlet for 3 to 4 minutes per side without moving it, until deep golden brown and cooked to an internal temperature of 165 degrees F for chicken or 145 degrees F for pork. Work in batches to avoid crowding the pan.
Transfer fried cutlets to a wire rack or paper towels to drain excess oil.
In a small saucepan over low heat, combine ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and Dijon mustard if using. Stir and simmer for 2 to 3 minutes until slightly thickened.
Let the cutlets rest for 2 to 3 minutes then slice into strips against the grain.
Divide rice among four bowls. Top with sliced katsu, drizzle generously with tonkatsu sauce, add shredded cabbage, and finish with any optional toppings. Serve immediately.

Notes

Start your rice before anything else so it is ready when the katsu is done. Store leftover cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat cutlets in a 375 degree F oven for 10 to 12 minutes on a wire rack to restore crispiness. Freeze cooked cutlets individually wrapped for up to 2 months.