Save Japanese Katsu Bowls with Tonkatsu Sauce are a comforting fusion of crispy, golden cutlets and fluffy rice, finished with a savory-sweet sauce. This dish brings a taste of Japan home in just 30 minutes, making it perfect for busy nights or treating yourself to a restaurant-style meal.
I remember the first time I made these bowls after returning from a trip to Tokyo. The simple breading technique brought back memories of small family-run eateries serving katsu just like this, and now it is a staple in our home.
Ingredients
- Boneless chicken breasts or pork loin cutlets: 2, pounded to ½-inch thickness
- Panko breadcrumbs: 1 cup
- All-purpose flour: ½ cup
- Large eggs: 2, beaten
- Cooked white rice (sushi rice preferred): 3 cups
- Tonkatsu sauce (store-bought or homemade): ½ cup
- Oil for frying (vegetable or canola): as needed
- Fresh parsley or green onion for garnish (optional): as desired
- Ketchup: 3 tbsp (for homemade tonkatsu sauce)
- Worcestershire sauce: 2 tbsp (for homemade tonkatsu sauce)
- Soy sauce: 1 tbsp (for homemade tonkatsu sauce)
- Sugar: 1 tsp (for homemade tonkatsu sauce)
Instructions
- Prepare the cutlets:
- Pound chicken or pork to ½-inch thickness. Season with salt and pepper.
- Breading station:
- Place flour, beaten eggs, and panko breadcrumbs in three separate bowls.
- Bread the cutlets:
- Coat each cutlet first in flour, then dip in egg, and finally coat with panko, pressing gently.
- Fry the cutlets:
- Heat oil in a large pan over medium-high heat to about 350°F (175°C). Fry 3-4 minutes per side for chicken, or 2-3 minutes per side for pork, until golden and cooked through. Drain on paper towels.
- Tonkatsu sauce:
- (If homemade) Mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness if needed.
- Assemble the bowls:
- Place cooked rice in bowls, top with sliced cutlets, and drizzle generously with tonkatsu sauce. Garnish with parsley or green onions. Serve immediately.
Save We love gathering around the table with these bowls. Watching everyone build their own version with sauce and garnishes makes dinner feel like a special occasion.
What to Serve With Katsu Bowls
Katsu bowls pair well with miso soup, a fresh cabbage slaw, or pickled vegetables for a complete meal.
Storing & Reheating
Store leftover cutlets and rice in airtight containers for up to 2 days. Reheat cutlets in an oven to maintain crispiness, and lightly microwave rice before serving.
Make-Ahead Tips
You can bread the cutlets ahead of time and refrigerate for several hours. Homemade tonkatsu sauce keeps well in the fridge for up to a week.
Save With each bite of these katsu bowls, you'll enjoy irresistible crunch and flavors. Give yourself the joy of Japanese comfort food right at home.
Kitchen Help
- → What meat is best for katsu bowls?
Both chicken breasts and pork loin cutlets work well. Pound to ½-inch thickness for optimal frying results.
- → Can I use store-bought tonkatsu sauce?
Yes, store-bought tonkatsu sauce offers authentic flavor. Homemade sauce is an easy alternative using basic pantry staples.
- → How do I achieve crispy cutlets?
Coat cutlets in flour, egg, and panko breadcrumbs, pressing gently. Fry in hot oil until golden brown and crunchy.
- → Which rice should I serve with katsu?
Sushi rice is preferred for its sticky texture, but other white rice varieties work well as a base.
- → How do I garnish katsu bowls?
Top bowls with freshly chopped parsley or green onion for color and a hint of freshness before serving.
- → Is tonkatsu sauce spicy?
Tonkatsu sauce is savory-sweet with a tangy kick, but not spicy. Adjust sweetness by balancing sugar to taste.