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Japanese Katsu Bowls with Tonkatsu Sauce

Crispy Japanese Katsu Bowls with Tonkatsu Sauce Made Easy

Enjoy these delicious Japanese Katsu Bowls featuring crispy cutlets and tangy homemade tonkatsu sauce, 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: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cutlets
  • 4 pieces Pork or Chicken Cutlets pounded to ½ inch thickness
  • 1 cup Panko Breadcrumbs gluten-free options available
  • 2 large Eggs beaten
  • ½ cup All-Purpose Flour can substitute with gluten-free flour
  • to taste Salt and Pepper essential seasonings
For Frying
  • 2 cups Vegetable Oil for frying
For the Rice Base
  • 2 cups White Rice fluffy base for cutlets
For the Tonkatsu Sauce
  • ½ cup Ketchup base for tonkatsu sauce
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Soy Sauce
  • 1 tablespoon Sugar adjust sweetness to taste
For Garnishing
  • to taste Fresh Parsley or Green Onions optional garnishes

Equipment

  • large skillet
  • meat mallet
  • Mixing Bowl
  • shallow bowls
  • paper towels

Method
 

Step‑by‑Step Instructions
  1. Prepare the cutlets by pounding them to an even ½ inch thickness. Season with salt and pepper.
  2. Set up the breading station with shallow bowls of flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet in flour, dip in egg, then coat with breadcrumbs.
  3. Heat vegetable oil in a skillet over medium-high heat. Fry cutlets for 3–4 minutes on each side until golden brown and crispy. Drain on paper towels.
  4. Make the tonkatsu sauce by mixing ketchup, Worcestershire sauce, soy sauce, and sugar until smooth. Adjust to taste.
  5. Assemble the bowls with a base of rice, topped with crispy cutlets, and drizzle with tonkatsu sauce. Garnish with parsley or green onions.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 25gFat: 30gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 2mgCalcium: 50mgIron: 2mg

Notes

Store cutlets and rice separately in airtight containers for up to 3 days. Reheat cutlets in an air fryer for best results.

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