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Crispy Japanese Katsu Bowls

Crispy Japanese Katsu Bowls with Homemade Tonkatsu Sauce Recipe Card

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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Katsu:
  • 1 lb chicken breasts or pork cutlets
  • Salt and black pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ½ tsp garlic powder optional
  • ½ tsp paprika optional
  • Oil for frying vegetable or canola
For the Tonkatsu Sauce:
  • ¼ cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tsp sugar
  • ½ tsp Dijon mustard optional
For Serving:
  • 4 cups cooked Japanese short-grain rice
  • Steamed broccoli shredded cabbage, or sliced cucumbers
  • Sesame seeds optional
  • Green onions chopped (optional)

Method
 

Prepare Cutlets:
  1. Pound chicken or pork to an even thickness (~½ inch). Season with salt, pepper, garlic powder, and paprika.
Breading:
  1. Dredge cutlets in flour, dip in beaten eggs, and coat with panko breadcrumbs. Press breadcrumbs lightly to adhere.
Cook Cutlets:
  1. Heat ½ inch oil in a skillet over medium heat. Fry cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to paper towels to drain excess oil. Slice into strips.
Make Tonkatsu Sauce:
  1. In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard. Heat over low heat, stirring, until sugar dissolves and sauce thickens slightly (about 3–5 minutes).
Assemble Bowls:
  1. Divide rice among 4 bowls. Top with sliced katsu, steamed vegetables, and drizzle generously with tonkatsu sauce. Sprinkle sesame seeds and green onions if desired.
Serve:
  1. Serve immediately while cutlets are crispy.

Notes

Use a thermometer to keep oil around 350°F for perfectly crispy katsu.
Panko breadcrumbs give extra crunch — don’t substitute with regular breadcrumbs if you want authentic texture.
Homemade tonkatsu sauce can be made ahead and stored in the fridge for up to 1 week.
For a lighter version, bake breaded cutlets at 425°F for 20–25 minutes instead of frying.