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Japanese Katsu Bowls with Tonkatsu Sauce

These Japanese Katsu Bowls with Tonkatsu Sauce are your go-to for crispy, comforting flavor without the fuss. Crunchy panko-breaded chicken or pork is pan-fried to golden perfection, sliced over fluffy rice, and drizzled with a bold, sweet-savory homemade tonkatsu sauce. Finished with shredded cabbage and fresh toppings, this satisfying Japanese-inspired dinner is easier than takeout—and way more rewarding!
Prep Time20 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time55 minutes
Course: Dinner, Main Course
Cuisine: Japanese-Inspired
Keyword: Japanese Katsu Bowls with Tonkatsu Sauce
Calories: 540kcal

Ingredients

For the Katsu Cutlets:

  • 2 boneless 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

For the Tonkatsu Sauce:

  • 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

For the Bowls:

  • 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

  • You can substitute tofu or eggplant for a vegetarian version—just follow the same breading and frying steps.
  • For a lighter option, air-fry or bake the katsu at 400°F until crispy.
  • Make the tonkatsu sauce ahead of time—it keeps in the fridge for up to a week.
  • Don’t skip the shredded cabbage! It adds crunch and freshness to balance the rich sauce.
  • Want a spicy twist? Add sriracha or chili paste to the sauce.