Japanese Katsu Bowls with Tonkatsu Sauce – Crispy and Flavorful

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A satisfying and delicious dish featuring crispy breaded cutlets served over fluffy rice and drizzled with rich tonkatsu sauce.

Ingredients

For the Katsu:

  • 2 boneless chicken breasts or pork loin cutlets

  • 2 large eggs

  • 1/2 cup all-purpose flour

  • 1 cup panko breadcrumbs

  • Salt & pepper, to taste

  • Oil for frying

For Serving:

  • 3 cups cooked white rice

  • Fresh parsley or green onion, chopped (for garnish)

For the Tonkatsu Sauce:

  • 1/2 cup tonkatsu sauce (store-bought or homemade)

  • 3 tbsp ketchup

  • 2 tbsp Worcestershire sauce

  • 1 tbsp soy sauce

  • 1 tsp sugar

Instructions

1. Prepare the Cutlets

  • Pound the chicken or pork to an even thickness (about ½ inch).

  • Season both sides with salt and pepper.

2. Bread the Cutlets

  • Place flour, beaten eggs, and panko breadcrumbs in three separate bowls.

  • Dredge each cutlet in flour, shaking off excess.

  • Dip into beaten eggs, ensuring full coverage.

  • Coat with panko breadcrumbs, pressing gently for an even layer.

3. Fry the Katsu

  • Heat oil in a pan to 350°F (175°C).

  • Fry each cutlet for 3-4 minutes per side, until golden brown and cooked through.

  • Transfer to a wire rack or paper towels to drain excess oil.

4. Make the Tonkatsu Sauce

  • In a bowl, whisk together tonkatsu sauce, ketchup, Worcestershire sauce, soy sauce, and sugar.

5. Assemble the Katsu Bowl

  • Slice the crispy katsu into strips.

  • Serve over steamed white rice.

  • Drizzle with tonkatsu sauce.

  • Garnish with parsley or green onion.

Tips for the Best Katsu Bowl

  • Extra Crispy Katsu: Use panko breadcrumbs instead of regular breadcrumbs for a lighter, crispier texture.

  • Oil Temperature Matters: Keep the oil at 350°F (175°C) to ensure a golden crust without absorbing too much oil.

  • Tonkatsu Sauce Shortcut: Store-bought tonkatsu sauce works great, but making your own allows for customization.

  • Rice Options: Swap white rice for brown rice, sushi rice, or cauliflower rice for a healthier twist.

Variations & Additions

  • Spicy Katsu: Add chili flakes or sriracha to the tonkatsu sauce for extra heat.

  • Katsu Curry: Serve with Japanese curry sauce for a comforting meal.

  • Vegetarian Option: Swap meat for breaded eggplant or tofu.

  • Cheese Katsu: Stuff the cutlet with mozzarella or cheddar before frying for a cheesy surprise.

Storage & Reheating

  • Refrigerate: Store leftover katsu in an airtight container for up to 3 days.

  • Reheat: To keep the crispiness, reheat in an oven or air fryer at 375°F (190°C) for 5-7 minutes.

Final Thoughts

Japanese Katsu Bowls are a crispy, flavorful, and satisfying meal. Whether you’re making it for a quick dinner or meal prepping for the week, this dish is always a winner.

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