Hey there, fellow food lovers! Today, I’m super excited to share with you a recipe that’s not only delicious but also quick and easy to make—perfect for those busy weeknights when you want something flavorful without the fuss. Say hello to Japanese Katsu Bowls with Tonkatsu Sauce! This dish is a game-changer for anyone looking for quick family dinners that are both satisfying and tasty. Plus, it’s a great way to mix things up if you’re tired of the same old easy pasta recipes. So, let’s dive in and get cooking!
Why You’ll Love This Recipe
- Crispy, juicy cutlets that are a breeze to make
- A homemade Tonkatsu Sauce that’s sweet, tangy, and utterly addictive
- Customizable toppings to suit everyone’s tastes
- Ready in about 30 minutes—perfect for weeknight dinner ideas
Ingredients
Here’s what you’ll need to make this delicious recipe. Don’t worry, most of these are probably already in your pantry!
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 Bowls:
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions, sesame seeds, pickled ginger, fried egg
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s break this down step by step. It’s easier than you think, and you’ll be enjoying your Katsu Bowl in no time!
Prepare the Cutlets
Start by seasoning the pork or chicken with salt and pepper. Don’t be shy—this is where a lot of the flavor comes from!
Dredge each piece in flour, making sure to coat it evenly. Then, dip it in the beaten egg, and finally, coat it thoroughly in panko breadcrumbs. The panko breadcrumbs are key here for that light, crispy texture. If you’re looking for more easy pasta recipes, this breadcrumb technique is a great trick to have up your sleeve!
Pan-Fry
Heat a generous amount of oil in a skillet over medium heat. When the oil is hot, place the cutlets in the pan. Fry each side for 3–4 minutes until golden and crispy. Don’t overcrowd the pan—cook them one at a time if needed. Once cooked, transfer the cutlets to a wire rack or a paper towel–lined plate to drain any excess oil.
Make the Tonkatsu Sauce
In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin, brown sugar, and mustard. Simmer over low heat for 2–3 minutes, stirring occasionally, until the sauce has thickened slightly. Set it aside—it’s ready to drizzle!
Assemble the Bowls
Slice the cutlets into strips. Divide the cooked rice into bowls, top with the sliced katsu, and drizzle generously with the Tonkatsu Sauce. Finish it off with shredded cabbage and your choice of toppings. I love adding green onions and sesame seeds for a bit of color and crunch!
Pro Tips for Making the Recipe
Here are a few tips to make your Katsu Bowls even better:
- Use the right oil: Vegetable oil is great for frying because it has a high smoke point. It ensures your cutlets get nice and crispy without burning.
- Don’t skip the resting time: After frying, let the cutlets rest for a few minutes to retain their juiciness.
- Customize to your taste: Love spicy food? Add a dash of hot sauce to the Tonkatsu Sauce. Want it sweeter? Add a bit more brown sugar. Make it your own!
How to Serve
Serving is part of the fun! Here’s how I like to present my Katsu Bowls:
- Start with a base of fluffy rice. You can use white or brown rice—whatever you prefer!
- Add a generous portion of the crispy cutlets on top of the rice.
- Drizzle the Tonkatsu Sauce over the cutlets. Don’t be shy—it’s the star of the show!
- Add shredded cabbage or lettuce for some freshness and crunch.
- Top with your favorite toppings. I love adding green onions, sesame seeds, and a sprinkle of pickled ginger for that authentic Japanese flavor.
Make Ahead and Storage
One of the best things about this recipe is that you can prepare parts of it ahead of time:
- Breadcrumbs mixture: Prepare the breadcrumb coating and store it in an airtight container for up to 3 days.
- Tonkatsu Sauce: Make the sauce ahead of time and store it in the fridge for up to a week. Reheat it gently before using.
- Cooked cutlets: If you want to cook the cutlets ahead of time, let them cool completely and store them in the fridge for up to 2 days. Reheat them in the oven at 350°F (175°C) for a few minutes to crisp them up again.
And there you have it—a delicious, easy, and quick meal that’s perfect for any night of the week. Whether you’re looking for quick family dinners or easy pasta recipes, this Katsu Bowl is sure to become a favorite. Don’t forget to pair it with some homemade cheesy breadsticks or fresh vegetable tortilla roll-ups for a complete meal. Happy cooking, and I’ll see you in the next recipe!
Japanese Katsu Bowls with Tonkatsu Sauce
Ingredients
- 2 boneless pork chops or chicken breasts 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
- 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
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings green onions, sesame seeds, pickled ginger, fried egg
Instructions
- Prepare the cutlets: Season the pork or chicken with salt and pepper. Dredge each piece in flour, dip in beaten egg, and coat thoroughly in panko breadcrumbs.
- Pan-fry: Heat a generous amount of oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden and crispy. Transfer to a wire rack or paper towel–lined plate.
- Make the tonkatsu sauce: In a small saucepan, combine ketchup, Worcestershire, soy sauce, mirin, brown sugar, and mustard. Simmer over low heat for 2–3 minutes, stirring until thickened. Set aside.
- Assemble the bowls: Slice cutlets into strips. Divide cooked rice into bowls, top with sliced katsu, drizzle with sauce, and finish with shredded cabbage and toppings of choice.
- Serve hot and enjoy every crispy, saucy bite!