Japanese Katsu Bowls with Tonkatsu Sauce

As a baker, I love experimenting with flavors and textures, but when it comes to savory dishes, Japanese Katsu Bowls are one of my absolute favorites. These bowls combine crispy, golden fried chicken or pork cutlets with savory tonkatsu sauce, creating a perfect balance of flavors and textures. It’s one of those dishes that you can make for a comforting dinner or even to impress your guests at a special meal. What I love about this recipe is that it’s easy to make and can be customized with your favorite vegetables or toppings. Let’s dive into how to create the perfect Japanese Katsu Bowl with homemade Tonkatsu sauce that’s sure to satisfy your taste buds!

Ingredients:

For the Katsu:

• 4 boneless chicken breasts or pork cutlets (your choice)

• 1 cup all-purpose flour

• 2 large eggs

• 2 cups panko breadcrumbs (Japanese breadcrumbs for a crunchier texture)

• Salt and pepper to taste

• Vegetable oil for frying

For the Tonkatsu Sauce:

• 1/4 cup ketchup

• 1/4 cup Worcestershire sauce

• 1 tablespoon soy sauce

• 1 tablespoon mirin (or substitute with a bit of honey and rice vinegar)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon ground ginger (optional)

For the Rice and Garnish:

• 2 cups cooked white rice (Jasmine or short-grain rice works best)

• 1 tablespoon sesame seeds (for garnish)

• Thinly sliced green onions (for garnish)

• Pickled vegetables (optional)

How to Make Japanese Katsu Bowls:

1. Prepare the Ingredients:

   • First, prepare your Tonkatsu sauce. In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and ground ginger. Set it aside.

2. Prepare the Katsu:

   • Season the chicken or pork cutlets with salt and pepper.

   • Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.

   • Dredge each cutlet in the flour, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs. Press down gently to ensure the breadcrumbs stick.

3. Fry the Katsu:

   • In a large frying pan, heat vegetable oil over medium heat (about 1 inch of oil).

   • Carefully place the breaded cutlets in the hot oil and fry for about 4-5 minutes per side, or until golden brown and crispy. Be sure not to overcrowd the pan; you may need to fry in batches.

   • Once done, remove the cutlets from the oil and drain them on a paper towel-lined plate.

4. Assemble the Bowls:

   • Place a generous scoop of cooked rice at the bottom of each bowl.

   • Slice the crispy katsu cutlets into strips and arrange them on top of the rice.

   • Drizzle with the homemade Tonkatsu sauce, and garnish with sesame seeds, sliced green onions, and optional pickled vegetables.

How Long to Bake… How to Store Leftovers… Tips for Perfect Katsu Bowls:

How Long to Bake the Katsu: Although frying is the traditional method for making katsu, you can opt to bake the cutlets for a healthier version. To bake, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and place the breaded cutlets on it. Bake for about 20-25 minutes, flipping halfway through, until the cutlets are golden brown and crispy. Keep an eye on them towards the end to avoid overcooking. Baking will give you a slightly different texture but still yield delicious results.

How to Store Leftovers: If you happen to have any leftover katsu, it can be stored in the refrigerator for up to 2 days. To store, place the cutlets in an airtight container and refrigerate. For the rice, store it separately in another airtight container. When ready to eat, reheat the katsu in a hot skillet for a few minutes on each side to bring back some of its crispiness. The rice can be reheated in the microwave or on the stovetop with a splash of water to prevent it from drying out. If you’re storing the Tonkatsu sauce, keep it in a small jar or container in the fridge for up to a week.

Tips for Perfect Katsu Bowls:

1. Use Panko Breadcrumbs: Panko breadcrumbs are key to getting the crispy, light texture of katsu. They are larger and airier than regular breadcrumbs, which helps create that perfect crunch.

2. Fry in Hot Oil: Make sure your oil is hot enough (around 350°F or 175°C) before frying. If the oil is too cool, the breadcrumbs will absorb more oil, making the katsu greasy instead of crispy. If the oil is too hot, the cutlets may burn before cooking through.

3. Rest Before Serving: After frying, allow the katsu to rest for a few minutes before slicing. This helps retain the juices inside, making each bite tender and flavorful.

4. Customize Your Toppings: While the classic katsu bowl is delicious on its own, you can make it your own by adding extra toppings like shredded cabbage, sautéed spinach, or even a fried egg on top for extra richness.

Japanese Katsu Bowls with Tonkatsu Sauce

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• Author: Lena Meeli
• Total Time: 30 minutes
• Yield: 4 servings 1x

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Description

These Japanese Katsu Bowls with Tonkatsu Sauce are a delicious, comforting meal that’s perfect for any occasion. Crispy, golden fried chicken or pork is served over a bed of rice and topped with homemade tonkatsu sauce, creating a dish that’s both satisfying and flavorful. Whether you’re preparing dinner for the family or hosting friends, this recipe will surely impress. Let’s get started!

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Ingredients

Scale 1x2x3x

• 4 boneless chicken breasts or pork cutlets (your choice)

• 1 cup all-purpose flour

• 2 large eggs

• 2 cups panko breadcrumbs (Japanese breadcrumbs for a crunchier texture)

• Salt and pepper to taste

• Vegetable oil for frying

For the Tonkatsu Sauce:

• 1/4 cup ketchup

• 1/4 cup Worcestershire sauce

• 1 tablespoon soy sauce

• 1 tablespoon mirin (or substitute with a bit of honey and rice vinegar)

• 1 teaspoon Dijon mustard

• 1/2 teaspoon ground ginger (optional)

For the Rice and Garnish:

• 2 cups cooked white rice (Jasmine or short-grain rice works best)

• 1 tablespoon sesame seeds (for garnish)

• Thinly sliced green onions (for garnish)

• Pickled vegetables (optional)

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Instructions

• Prepare the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, Dijon mustard, and ground ginger. Set aside.

• Prepare the Katsu: Season chicken or pork with salt and pepper. Set up a breading station with flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet in flour, dip in egg, and coat with panko breadcrumbs.

• Fry the Katsu: Heat vegetable oil in a large pan over medium heat. Fry the breaded cutlets for about 4-5 minutes on each side until golden and crispy. Drain on a paper towel-lined plate.

• Assemble the Bowls: Place cooked rice in each bowl. Slice the fried katsu into strips and arrange on top of the rice. Drizzle with Tonkatsu sauce and garnish with sesame seeds, green onions, and optional pickled vegetables.

Notes

• For a crunchy topping, sprinkle chopped walnuts or almonds before frying.

• Leftover katsu can be stored in the fridge for up to 2 days. Reheat in a skillet for a crispy result.

• You can substitute mirin with honey and rice vinegar if needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes

Frequently Asked Questions:

1. Can I use a different protein instead of chicken or pork for katsu? Absolutely! While chicken and pork are the traditional choices for katsu, you can also use beef or even tofu for a vegetarian version. If you’re using beef or tofu, make sure to adjust the cooking time accordingly. Tofu should be pressed to remove excess moisture before breading, while beef may need a shorter frying time.

2. Can I make the Tonkatsu sauce ahead of time? Yes, the Tonkatsu sauce can be made ahead and stored in the refrigerator for up to a week. It actually gets better with time as the flavors have a chance to meld together. Just be sure to give it a good stir before using it.

3. What if I don’t have mirin? If you don’t have mirin, you can substitute it with a mixture of honey and rice vinegar. Use 1 tablespoon of honey and 1 tablespoon of rice vinegar for every tablespoon of mirin in the sauce. This will help replicate the sweetness and tang that mirin provides.

4. How can I make the katsu gluten-free? You can easily make a gluten-free version of katsu by substituting the all-purpose flour and panko breadcrumbs with gluten-free alternatives. Look for gluten-free flour and panko breadcrumbs at your local grocery store or health food store. The process will be the same; just follow the recipe using these substitutes.