Japanese Katsu Bowls with Tonkatsu Sauce
Crispy breaded cutlets served over rice with a tangy Tonkatsu sauce and fresh cabbage make for a delicious and satisfying meal.
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!
Notes
For an extra crispy coating, make sure the panko breadcrumbs are evenly distributed and the oil is hot enough before frying. Adjust the Tonkatsu sauce to your taste by adding more soy sauce or sugar.
Nutrition
Calories: 650kcalCarbohydrates: 70gProtein: 40gFat: 25gSodium: 1200mg
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