Japanese Katsu Bowls with Tonkatsu Sauce: Crispy & Flavorful Recipe
Delicious Japanese Katsu Bowls featuring crispy cutlets and rich tonkatsu sauce for a flavor-packed meal.
Equipment
- frying pan
- Mixing Bowls
- wire rack
Ingredients
Chicken Cutlets
- 2 pieces boneless skinless chicken breasts, pounded thin
- Salt and pepper to taste
- ½ cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
Bowl Ingredients
- 2 cups cooked Japanese short-grain rice
- Optional: shredded cabbage, sesame seeds, green onion
Tonkatsu Sauce
- 3 tablespoon Ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Soy sauce
- 1 tablespoon Mirin or sugar
- ½ teaspoon Dijon mustard
Japanese Mayo Sauce
- 3 tablespoon Japanese mayo (Kewpie preferred)
- 1 teaspoon Rice vinegar
- ½ teaspoon Sugar
- 1 teaspoon Chopped pickles or herbs (optional)
Instructions
Preparation
- Pound chicken or pork until ½ inch thick. Season with salt and pepper.
- Set up a station with flour, eggs, and panko. Dredge in flour, dip in egg, then coat with panko.
- Heat 1 inch of oil to 350°F. Fry cutlets 3–4 mins per side until golden. Drain on rack or paper towel.
- Whisk together all tonkatsu sauce ingredients. Separately, mix mayo, vinegar, and sugar.
- Scoop rice into bowls. Slice katsu and layer over rice. Drizzle both sauces. Top with optional garnishes.
Notes
Rest fried cutlets on a wire rack—not paper towels—for max crisp. Use short-grain rice for stickiness and authenticity. Kewpie mayo adds extra umami—don’t skip it if you can find it.
Nutrition
Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 130mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 8gVitamin A: 600IUVitamin C: 5mgCalcium: 40mgIron: 2mg
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