Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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; 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); 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)

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!

Ingredients

Scale

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