Description
Japanese Katsu Bowls are a crispy-meets-comfort dream: golden-fried cutlets ( chicken) served over steamed rice, topped with a tangy-sweet Tonkatsu sauce, and finished with fresh veggies or slaw. It’s a beloved Japanese comfort food that’s easy to make at home.
Ingredients
Scale
For the Katsu (cutlets):
- 4 chicken breasts (pounded to 1/2-inch thick)
- Salt & pepper
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil (like vegetable or canola) for frying
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or rice vinegar + 1/2 tsp sugar)
- 1 tsp Dijon mustard or a pinch of garlic powder (optional)
For the Bowls:
- 2 cups steamed white rice (short-grain preferred)
- 1 cup shredded cabbage or lettuce
- Sliced green onions (optional)
- Pickled ginger or daikon (optional)
Instructions
1. Prepare the Tonkatsu Sauce
- Whisk together all sauce ingredients in a small bowl until smooth.
- Taste and adjust — more ketchup for sweetness, more soy for saltiness.
2. Make the Katsu
- Season meat with salt and pepper.
- Dredge in flour, dip in beaten egg, then coat in panko, pressing gently to adhere.
- Heat about 1/4 inch oil in a large skillet over medium-high heat.
- Fry cutlets 2–3 minutes per side, until golden brown and cooked through (internal temp: 165°F/74°C for chicken, 145°F/63°C for pork).
- Transfer to paper towels and rest 5 minutes before slicing.
3. Assemble the Bowls
- Add rice to the bottom of each bowl.
- Top with sliced katsu, cabbage, and a drizzle of Tonkatsu sauce.
- Garnish with green onions, sesame seeds, or pickled ginger if desired.
Notes
- Swap white rice for brown rice or cauliflower rice.
- Use tofu for a vegetarian katsu.
- Add a soft-boiled egg or avocado slices for a richer bowl.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 140 mg