Description
Japanese Katsu Bowls with Tonkatsu Sauce are a flavorful and crispy meal featuring breaded and fried chicken or pork cutlets served over fluffy white rice and topped with a rich, tangy tonkatsu sauce. This quick and easy recipe delivers authentic Japanese comfort food that’s perfect for a satisfying weeknight dinner.
Ingredients
Scale
Protein
- 2 boneless chicken breasts or pork loin cutlets
Breading
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs
Other
- 3 cups cooked white rice
- ½ cup tonkatsu sauce
- Vegetable oil for frying (about 1–2 cups, enough for shallow frying)
Instructions
- Prepare the cutlets: Pound the chicken or pork cutlets to about ½-inch thickness and season both sides with salt and pepper evenly to enhance flavor.
- Set up breading station: Arrange three shallow bowls – one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs to create an efficient coating process.
- Bread the cutlets: Dredge each cutlet first in flour, making sure it’s coated lightly; then dip it into the beaten eggs, allowing excess egg to drip off; finally, coat thoroughly in the panko breadcrumbs for a crispy crust.
- Heat and fry: Pour vegetable oil into a large frying pan to reach about ½ inch depth and heat it over medium-high temperature. Fry each cutlet until golden brown and cooked through, approximately 3-4 minutes per side for chicken or 2-3 minutes per side for pork. Remove and drain on paper towels to remove excess oil.
- Assemble the bowls: Divide the cooked white rice among four bowls. Slice the fried cutlets and place on top of the rice, then drizzle generously with tonkatsu sauce before serving.
Notes
- Ensure the oil temperature stays consistent for even frying and to avoid greasy cutlets.
- Pounding the cutlets helps them cook evenly and stay tender.
- Panko breadcrumbs create a lighter, crispier crust compared to regular breadcrumbs.
- Can be served with shredded cabbage or a side salad for a complete meal.
- Use a meat thermometer to ensure chicken reaches 165°F for safe consumption.
