If you’ve ever craved a deliciously simple meal, then look no further than Japanese Katsu Bowls with Tonkatsu Sauce . This dish perfectly combines the crispy texture of fried cutlets with the rich, savory flavor of tonkatsu sauce, all nestled on a bed of fluffy rice. Preparing this dish often brings me back to that Saturday evening when my kids took turns trying to flip the cutlets in the frying pan. It was a complete mess, but I wouldn’t trade that memory for the world.
And if you’re like me, you’ll appreciate keeping meals varied yet straightforward. Why not try Crescent Roll Breakfast Recipes to add another easy favorite to your cooking rotation?
Why you’ll love this recipe
This recipe is charmingly simple and utterly satisfying — all while being perfect for a cozy family night in. You’ll enjoy the crispy exterior of the cutlets, complemented by the sweet and tangy bite of tonkatsu sauce . The combination of textures and flavors makes it a hit with everyone, from picky toddlers to the culinary connoisseur in your household!
Ingredients
- 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 3 cups cooked white rice (sushi rice preferred)
- ½ cup tonkatsu sauce (store-bought or homemade*)
- Oil for frying (vegetable or canola)
- Fresh parsley or green onion for garnish (optional)
Tonkatsu Sauce Ingredients (for homemade):
- 3 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tsp sugar
Step-by-step instructions
- Pound chicken to ½-inch thickness and season with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs .
- Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large frying pan over medium-high heat to about 350°F (175°C).
- Fry the cutlets for 3-4 minutes per side (for chicken) or 2-3 minutes per side (for pork) until golden and cooked through. Transfer to a paper towel-lined plate.
- If making homemade tonkatsu sauce , mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
- Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.
Recipe tips & variations
For variation, try using pork loin for a slightly sweeter taste. Cooking for a picky eater? Substitute the tonkatsu sauce with a mild dipping sauce like soy or even some teriyaki. Want more texture? Add a sprinkle of sesame seeds or toasted seaweed on top.
Storage & reheating
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 10 minutes to retain the cutlet’s crispy texture. Avoid the microwave if possible—it can make the coating soggy.
FAQs
What cut of chicken should I use?
I recommend boneless, skinless chicken breasts for ease of preparation. If you’re in the mood for pork, go for a loin cutlet.
Is tonkatsu sauce available ready-made?
Yes, many grocery stores carry ready-made tonkatsu sauce . However, making it at home allows you to adjust the sweetness and tang to your taste.
Can I make this dish ahead of time?
You can prepare the components ahead but keep the fried cutlets separate until serving. This way, they stay crispy!
Recipes you may like
If you love this recipe, you might want to try Breakfast Potatoes , for a crispy morning treat, or discover the cheesy delight of Breakfast Pizza .
Japanese Katsu Bowls with Tonkatsu Sauce
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free option available
Description
Deliciously simple Japanese Katsu Bowls with crispy cutlets and rich tonkatsu sauce.
Ingredients
- 2 boneless chicken breasts or pork loin cutlets (pounded to 1/2-inch thickness)
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 3 cups cooked white rice (sushi rice preferred)
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- Oil for frying (vegetable or canola)
- Fresh parsley or green onion for garnish (optional)
- 3 tbsp ketchup (for homemade tonkatsu sauce)
- 2 tbsp Worcestershire sauce (for homemade tonkatsu sauce)
- 1 tbsp soy sauce (for homemade tonkatsu sauce)
- 1 tsp sugar (for homemade tonkatsu sauce)
Instructions
- Pound chicken to ½-inch thickness and season with salt and pepper.
- Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
- Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large frying pan over medium-high heat to about 350°F (175°C).
- Fry the cutlets for 3-4 minutes per side (for chicken) or 2-3 minutes per side (for pork) until golden and cooked through. Transfer to a paper towel-lined plate.
- If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
- Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.
Notes
- For variation, try using pork loin for a slightly sweeter taste.
- Cooking for a picky eater? Substitute the tonkatsu sauce with a mild dipping sauce like soy or even some teriyaki.
- Want more texture? Add a sprinkle of sesame seeds or toasted seaweed on top.
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes to retain the cutlet’s crispy texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg