Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Indulge in the delicious flavors of Japanese cuisine with these flavorful Katsu Bowls topped with homemade Tonkatsu sauce. Crispy breaded pork or chicken cutlets served over steamed rice and cabbage make for a satisfying meal that’s easy to prepare.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 2-4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Scale
For the Katsu:
- 2 boneless pork chops or chicken breasts, pounded thin
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
For the Bowl:
- Steamed white or brown rice
- Thinly shredded cabbage
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Bread the meat – Pound the pork or chicken to even thickness. Season with salt and pepper. Coat in flour, then egg, then panko.
- Fry until golden – Heat oil in a skillet and fry the cutlets for 3–4 minutes per side, until crisp and cooked through. Drain on a paper towel or wire rack.
- Make the sauce – In a small saucepan, whisk together ketchup, Worcestershire, soy sauce, mirin, sugar, and mustard. Simmer for 2–3 minutes until thickened. Set aside.
- Build your bowls – Spoon warm rice into each bowl. Slice the katsu and arrange on top. Drizzle generously with tonkatsu sauce. Add shredded cabbage and any extras you love.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 780mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 95mg
Keywords: Japanese Katsu Bowls, Tonkatsu Sauce, Japanese cuisine, breaded cutlets, comfort food
