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Japanese Katsu Bowls with Tonkatsu Sauce

Savory Japanese Katsu Bowls with Tonkatsu Sauce Made Easy

Enjoy the delicious flavors of Japanese Katsu Bowls with Tonkatsu Sauce, a delightful comfort food that’s perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 720
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cutlets
  • 2 pieces Boneless Pork Chops/Chicken Breasts Consider using chicken thighs for juiciness.
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 cup All-Purpose Flour
  • 2 pieces Eggs Beaten.
  • 1 cup Panko Breadcrumbs Opt for Japanese-style for best texture.
  • 1 cup Neutral Oil (Canola or Vegetable) For frying.
For Serving
  • 2 cups Cooked Japanese Short-Grain Rice
  • 1 cup Shredded Cabbage Optional garnish.
  • 2 tablespoons Sesame Seeds Optional garnish.
  • 2 tablespoons Green Onions Finely chopped, optional garnish.
For the Tonkatsu Sauce
  • 1/4 cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sugar
  • 1 tablespoon Dijon Mustard
For the Japanese Mayo Sauce
  • 1/4 cup Japanese Mayo (Kewpie)
  • 1 tablespoon Rice Vinegar
  • 1 teaspoon Sugar

Equipment

  • frying pan
  • Shallow bowls
  • Wire rack

Method
 

Preparation
  1. Start by pounding the boneless pork chops or chicken breasts to a uniform thickness of about 1/2 inch; season both sides with salt and pepper.
  2. Create a breading station: one bowl with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each cutlet in flour, dip in eggs, and coat with panko.
  3. Heat oil in a large frying pan over medium-high heat. Fry cutlets for 3-4 minutes per side until golden brown and internal temperature reaches 165°F. Drain on a wire rack.
  4. Whisk together ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard for tonkatsu sauce; combine Japanese mayo, rice vinegar, and sugar for mayo drizzle.
  5. Scoop rice into each bowl, slice the cutlets, and arrange them over the rice. Drizzle tonkatsu sauce and mayo sauce over cutlets.
  6. Garnish with shredded cabbage, sesame seeds, and green onions if desired.

Nutrition

Serving: 1bowlCalories: 720kcalCarbohydrates: 68gProtein: 30gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 500IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Notes

Ensure the oil is preheated to maintain the crispiness of the cutlets. Assemble bowls just before serving.

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