Description
Crispy and savory, these Japanese Katsu Bowls with Tonkatsu Sauce feature golden breaded pork or chicken cutlets served over fluffy white rice and topped with rich, tangy Tonkatsu sauce. Perfect for a comforting homemade dinner, this recipe is easy, family-friendly, and packed with bold flavor. Includes optional toppings like shredded cabbage, pickled ginger, and soft-boiled eggs. A must-try Japanese rice bowl!
Ingredients
2 boneless pork cutlets or chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
1/2 cup neutral oil (vegetable or canola)
3 cups cooked white rice
1/2 cup Tonkatsu sauce
1 cup shredded cabbage (optional)
1/4 cup pickled ginger or daikon (optional)
2 soft-boiled eggs (optional)
Instructions
1. Pound the pork or chicken to about 1/2 inch thickness and season both sides with salt and pepper.
2. Prepare three bowls for breading: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge the meat in flour, dip in eggs, then coat fully in panko.
3. Heat oil in a skillet over medium-high. Fry cutlets for 3–4 minutes per side until golden and cooked through. Let rest on paper towels or a wire rack.
4. Slice cutlets into strips and drizzle with warm Tonkatsu sauce.
5. Serve over steamed rice. Add toppings like cabbage, pickles, or soft-boiled eggs if desired.
Notes
Make sure the oil is hot before frying to get the crispiest crust.
For a vegetarian option, use extra-firm tofu instead of meat.
Tonkatsu sauce can be found in most Asian markets or made at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 890mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 130mg