Description
Japanese Katsu Bowls with Tonkatsu Sauce is a delicious and customizable dish featuring crispy breaded meat, warm rice, and a savory sauce.
Ingredients
Scale
- 2 boneless pork chops or chicken breasts, pounded thin
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
- Steamed white or brown rice
- Thinly shredded cabbage
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Pound the pork or chicken to even thickness. Season with salt and pepper. Coat in flour, then egg, then panko.
- Heat oil in a skillet and fry the cutlets for 3–4 minutes per side, until crisp and cooked through. Drain on a paper towel or wire rack.
- In a small saucepan, whisk together ketchup, Worcestershire, soy sauce, mirin, sugar, and mustard. Simmer for 2–3 minutes until thickened. Set aside.
- Spoon warm rice into each bowl. Slice the katsu and arrange on top. Drizzle generously with tonkatsu sauce. Add shredded cabbage and any extras you love.
Notes
- Try tofu or eggplant for a vegetarian option.
- Bake or air-fry the cutlets for a lighter version.
- Add heat with sriracha, chili oil, or wasabi mayo.
- Swap the rice for cauliflower rice or soba noodles.
- Top with a jammy egg for an extra savory twist.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 10g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 150mg