Japanese Katsu Bowls with Tonkatsu Sauce
Warm, crispy Katsu bowls drizzled with rich Tonkatsu sauce, combining crunch and softness in every bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 3 cups cooked white rice (sushi rice preferred)
- ½ cup tonkatsu sauce (store-bought or homemade)
- Oil for frying (vegetable or canola)
Instructions
- Prepare the Chicken (or Pork) by pounding the meat to ½ inch thickness and seasoning with salt and pepper.
- Set Up Your Coating Station with flour, beaten eggs, and panko breadcrumbs in separate bowls.
- Bread the Meat by coating it in flour, then egg, and finally panko breadcrumbs.
- Fry the Katsu in hot oil for about 4–5 minutes on each side until golden brown.
- Drain the Katsu on a paper towel-lined plate to keep it crispy.
- Cook the Rice if not pre-cooked, rinsing and cooking according to package instructions.
- Assemble Your Bowls with a scoop of rice, sliced Katsu, and drizzled Tonkatsu sauce, garnished with scallions.
Notes
For a healthy option, the Katsu can be baked instead of fried. Variations include Curry Katsu Bowl and Vegetable Katsu.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 8g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Japanese Katsu, Tonkatsu, comfort food, fried chicken