Irresistible Japanese Katsu Bowls with Tonkatsu Sauce Recipe

A quick and flavorful Japanese Katsu Bowl featuring crispy pork and tangy Tonkatsu sauce, perfect for a cozy dinner.

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Prep Time 20

Cook Time 20

Total Time 40

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Katsu

4 pieces Pork Cutlets thinly sliced pork loin or tenderloin
1 cup Panko Breadcrumbs Japanese breadcrumbs for crunch
1/2 cup All-Purpose Flour for dusting
1 large Egg for binding
2 cups Oil vegetable or canola oil for frying

For the Tonkatsu Sauce

1/2 cup Tonkatsu Sauce sweet and tangy sauce
2 tablespoons Soy Sauce adds depth and umami
1 tablespoon Worcestershire Sauce enhances savory notes
2 tablespoons Ketchup for sweetness

For Serving

4 cups Cooked Rice short-grain rice pairs well
2 cups Vegetables cabbage, carrots, edamame

Equipment

Deep skillet or frying pan
Shallow dishes for breading
Meat mallet or rolling pin

Method

Preparation

Pound the pork to about 1/2 inch thickness using a meat mallet. Season with salt and pepper.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
Dredge each cutlet in flour, dip in egg, and coat with panko, pressing gently.
Heat oil to 350°F (175°C) and fry the cutlets for 3-4 minutes on each side until golden-brown.
Prepare the tonkatsu sauce by whisking together ketchup, Worcestershire sauce, soy sauce, and a pinch of sugar.
Assemble the bowls by placing rice as a base, layering cutlets, and drizzling sauces.
Garnish with shredded cabbage, sesame seeds, and green onions as desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 3gSugar: 6gVitamin A: 10IUVitamin C: 20mgCalcium: 5mgIron: 15mg

Notes

For the best results, pound meat evenly, and serve fresh to ensure crispiness.

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