Save Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food, combining crispy, golden cutlets with fluffy rice and a savory-sweet sauce. This simple yet flavorful recipe is perfect for a quick weeknight dinner or an indulgent treat that feels like dining out.
I first made these katsu bowls after craving Japanese takeout at home, and the homemade tonkatsu sauce made the meal extra special. My family requests them often because they taste just like our favorite restaurant, but with a personal touch.
Ingredients
- Boneless chicken breasts or pork loin cutlets: Pounded to ½-inch thickness
- Panko breadcrumbs: 1 cup for coating
- All-purpose flour: ½ cup for dredging
- Large eggs: 2, beaten
- Cooked white rice: 3 cups, sushi rice preferred
- Tonkatsu sauce: ½ cup, store-bought or homemade
- Oil for frying: Vegetable or canola
- Fresh parsley or green onion: For garnish, optional
- Ketchup: 3 tbsp (for homemade sauce)
- Worcestershire sauce: 2 tbsp (for homemade sauce)
- Soy sauce: 1 tbsp (for homemade sauce)
- Sugar: 1 tsp (for homemade sauce)
Instructions
- Pound and season meat:
- Pound chicken or pork to ½-inch thickness and season with salt and pepper.
- Breading station:
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the cutlets:
- Coat each cutlet in flour, dip in egg, and coat in panko, pressing gently.
- Frying:
- Heat oil in frying pan over medium-high heat to about 350°F (175°C). Fry cutlets 3-4 minutes per side for chicken, 2-3 minutes per side for pork, until golden and cooked through.
- Drain:
- Transfer cooked cutlets to paper towel-lined plate.
- Make tonkatsu sauce:
- Mix ketchup, Worcestershire sauce, soy sauce, and sugar. Adjust sweetness as needed.
- Assemble bowls:
- Add cooked rice, sliced cutlets, drizzle with tonkatsu sauce, and garnish with parsley or green onion. Serve immediately.
Save Whenever I make these katsu bowls, my kids love helping with the breading process, and it turns dinner into a fun family project. Sharing a cozy meal together always makes the evening feel a little more special.
Variations
Try switching the protein with tofu or shrimp for a different take. The sauce also works well drizzled over vegetables, making it perfect for a vegetarian bowl option.
Make Ahead
Bread the cutlets ahead of time and refrigerate for a few hours to save time. The sauce can be made up to two days in advance and kept chilled.
Serving Suggestions
Serve katsu bowls with crunchy pickled vegetables or a side of miso soup for a complete meal. A sprinkle of sesame seeds adds extra flavor and texture.
Save With each bite, you get perfect balance of crispy cutlet, sticky rice, and tangy-sweet sauce. Make this recipe once, and it is bound to become a weeknight favorite.
Kitchen Guide
- → What protein options can I use?
You may use boneless chicken breasts or pork loin cutlets, both work well when pounded thin and fried crisp.
- → How do I get the cutlets crisp?
Proper breading and frying in hot oil ensure a crunchy golden exterior—panko breadcrumbs are key.
- → Is homemade tonkatsu sauce better?
Homemade sauce allows you to adjust sweetness and flavor, but store-bought options are convenient and tasty too.
- → Can I use different rice?
Sushi rice is traditional and holds up well, but any fluffy short-grain rice makes a delicious base.
- → What garnishes work best?
Fresh parsley or sliced green onions provide color, freshness, and a subtle flavor lift to the bowl.