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–+ servings
Japanese Katsu Bowls

Savory Japanese Katsu Bowls That Beat Takeout Any Day

Indulge in Japanese Katsu Bowls featuring crispy cutlets and homemade tonkatsu sauce for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 4 pieces Pork or Chicken Cutlets Boneless cuts for tenderness
  • 1 cup Panko Breadcrumbs Substitute regular breadcrumbs if preferred
  • 1 large Egg Can substitute with a flax egg for plant-based option
  • 1/2 cup Flour All-purpose flour for best results
  • 1/4 cup Vegetable Oil For frying
For the Tonkatsu Sauce
  • 1/4 cup Soy Sauce Opt for low-sodium for healthier version
  • 1/4 cup Ketchup Sweet and tangy base for sauce
  • 1 tablespoon Worcestershire Sauce Check for gluten-free options if needed
  • 1 tablespoon Mirin or Honey Sweetener for the sauce
For Serving
  • 4 cups Steamed Rice Short or medium-grain rice pairs beautifully

Equipment

  • large skillet
  • Medium bowl
  • Plate

Method
 

Preparation Steps
  1. Start by seasoning your pork or chicken cutlets with salt and pepper on both sides.
  2. Set up a breading station: dredge each piece in all-purpose flour, dip into a beaten egg, and roll in panko breadcrumbs.
  3. Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat until shimmering.
  4. Fry the breaded cutlets for about 4-5 minutes on each side until golden-brown and crispy.
  5. Transfer cooked katsu to a plate lined with paper towels to drain excess oil.
  6. In a medium bowl, whisk together soy sauce, ketchup, Worcestershire sauce, and mirin or honey for the tonkatsu sauce.
  7. Plate bowls with steamed rice, slice katsu, and drench with tonkatsu sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 1200mgPotassium: 500mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 3mg

Notes

For a healthier option, consider baking the cutlets. Allow katsu to rest before slicing to retain moisture. The tonkatsu sauce can be made in advance and stored for up to a week.

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