Japanese Katsu Bowls with Tonkatsu Sauce
Crispy, golden panko-breaded cutlets served over fluffy white rice and drizzled with tangy-sweet tonkatsu sauce create the ultimate Japanese comfort bowl. Fresh vegetables like cucumbers, tomatoes, and carrots add a refreshing crunch, balancing the richness of the fried cutlet. Perfect for an easy dinner, this flavorful bowl is a family favorite that captures the essence of Japanese cuisine. Enjoy it as a quick weeknight meal or an impressive dinner idea.
Equipment
- Skillet
- Tongs
Ingredients
- 2 boneless pork or chicken cutlets
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 1 egg
- 3 cups cooked white rice
- 1/2 cup sliced fresh vegetables (cucumber, carrot, tomato, or cabbage)
- 1/3 cup tonkatsu sauce
- 1 cup neutral oil for frying
- salt and pepper to taste
Instructions
- Pound the pork or chicken cutlets to an even thickness and season with salt and pepper.
- Dredge each cutlet in flour, dip in beaten egg, and coat with panko breadcrumbs.
- Heat oil in a skillet to 350°F and fry cutlets for 3-4 minutes per side until golden and fully cooked. Drain on paper towels.
- Place hot rice into serving bowls, slice the katsu into strips, and lay over rice.
- Drizzle with tonkatsu sauce and garnish with fresh vegetables. Serve immediately.
Notes
Keep the cutlet and rice stored separately to maintain crispiness. Reheat katsu in an oven or air fryer instead of the microwave for the best texture.
Nutrition
Calories: 520kcalCarbohydrates: 55gProtein: 25gFat: 22gSaturated Fat: 4gCholesterol: 95mgSodium: 600mgFiber: 2gSugar: 4gVitamin A: 8IUVitamin C: 10mgCalcium: 20mgIron: 15mg
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