Description
Craving a quick dinner that satisfies like a restaurant meal? These Japanese Katsu Bowls with Tonkatsu Sauce bring crispy perfection and bold flavor right into your kitchen. Whether you’re planning easy dinner ideas, looking for a hearty lunch bowl, or seeking something new for your weekly food ideas, this katsu bowl checks every box. The combination of crunchy breaded cutlet, creamy Japanese mayo, and tangy tonkatsu sauce over steaming rice makes this an irresistible comfort dish.
Perfect for weeknights or meal prep, this easy recipe balances savory richness with a satisfying crunch. Use pork or chicken cutlets and customize with toppings like cabbage or green onion for extra freshness. It’s simple, fast, and will leave everyone at the table asking for seconds.
Ingredients
For the Cutlets:
2 boneless pork chops or chicken breasts, pounded thin
Salt and pepper to taste
1/2 cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Neutral oil for frying (canola or vegetable)
For the Bowl:
2 cups cooked Japanese short-grain rice
Optional: shredded cabbage, sesame seeds, green onion
Tonkatsu Sauce:
3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin or sugar
1/2 tsp Dijon mustard
Japanese Mayo Sauce:
3 tbsp Japanese mayo (Kewpie preferred)
1 tsp rice vinegar
1/2 tsp sugar
Optional: finely chopped pickles or herbs
Instructions
- Prepare the Protein: Pound the pork or chicken to 1/2 inch thick and season with salt and pepper.
- Bread the Cutlets: Dredge in flour, dip in beaten egg, and coat with panko breadcrumbs. Press gently.
- Fry: Heat oil to 350°F (175°C) and fry each cutlet 3–4 minutes per side, until golden and crispy. Drain on a rack.
- Make Sauces: Mix ingredients for both tonkatsu and mayo sauces in separate bowls.
- Assemble: Place warm rice in bowls, slice katsu into strips and lay over rice. Drizzle sauces. Garnish as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner