Description
These Japanese Katsu Bowls with Tonkatsu Sauce deliver the perfect combination of crispy, golden-fried cutlets and sweet-tangy sauce that will transport your taste buds straight to Japan. Featuring juicy pork (or chicken) encased in a light, crunchy panko coating, drizzled with homemade tonkatsu sauce, and served over fluffy short-grain rice with fresh cabbage – this dish balances textures and flavors for an irresistible meal that’s surprisingly simple to make at home!
Ingredients
Scale
For the Katsu:
- 4 boneless pork chops (about 1/2″ thick) or chicken cutlets
- Kosher salt and freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko breadcrumbs
- Vegetable oil, for frying
For the Tonkatsu Sauce:
- ½ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or a splash of rice vinegar + sugar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
For the Bowls:
- 4 cups steamed Japanese short-grain rice
- 2 cups shredded cabbage (or coleslaw mix)
- 2 scallions, thinly sliced
- Pickled ginger (optional)
- Toasted sesame seeds, for garnish
Instructions
- Season Your Protein:
- Season pork chops or chicken cutlets with salt and black pepper on both sides.
- Set Up Your Breading Station:
- Arrange three shallow dishes: flour in the first, beaten eggs in the second, and panko breadcrumbs in the third.
- Working with one cutlet at a time, dredge in flour and shake off excess.
- Dip into beaten egg, allowing excess to drip off.
- Press firmly into panko breadcrumbs, ensuring the entire surface is evenly coated with the crispy crumbs.
- Set breaded cutlets on a plate or wire rack.
- Fry to Golden Perfection:
- Heat about ½” of vegetable oil in a heavy skillet or Dutch oven over medium-high heat to approximately 350°F.
- Carefully lay breaded cutlets into the hot oil, avoiding overcrowding (work in batches if necessary).
- Fry for 3-4 minutes per side until deeply golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain excess oil.
- Make the Tonkatsu Sauce:
- While the katsu rests, combine ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar and sugar), Dijon mustard, and honey in a small bowl.
- Whisk until completely smooth and glossy. Adjust sweetness or tanginess to taste.
- Assemble Your Bowls:
- Divide warm steamed rice among four bowls.
- Slice each katsu cutlet into strips (about ¾-inch wide) and arrange over the rice.
- Place a portion of shredded cabbage alongside the katsu.
- Drizzle the tonkatsu sauce generously over the sliced katsu.
- Garnish with sliced scallions, toasted sesame seeds, and pickled ginger if using.
- Serve immediately while the katsu is still crispy.
Notes
- For extra-crispy katsu, let the breaded cutlets rest on a wire rack for 5-10 minutes before frying to help the coating adhere better.
- The oil temperature is crucial – too hot and the coating burns before the meat cooks; too cool and the katsu absorbs excess oil. Use a thermometer if possible.
- Traditional Japanese presentation includes very thinly sliced cabbage – use a mandoline if you have one.
- For a lighter version, katsu can be baked instead of fried: place breaded cutlets on a wire rack over a baking sheet, spray with oil, and bake at 400°F for about 20 minutes, turning halfway.
- The tonkatsu sauce can be made up to a week ahead and stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 685
- Sugar: 8g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 140mg
Keywords: Japanese Katsu Bowls, Tonkatsu Sauce, Crispy Pork Cutlet, Chicken Katsu, Panko Breading, Japanese Rice Bowl, Katsu Don, Homemade Tonkatsu