Description

There’s something magical about the satisfying crunch of perfectly fried katsu paired with fluffy steamed rice and a drizzle of sweet-tangy tonkatsu sauce. This Japanese Katsu Bowls with Tonkatsu Sauce recipe brings together crispy panko-crusted cutlets,

Ingredients

Scale

For the Katsu:

4 boneless pork chops or chicken breasts (about 6 oz each), pounded to ½-inch thickness
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 teaspoon salt
½ teaspoon black pepper
Vegetable oil for deep frying (about 4 cups)

For the Tonkatsu Sauce:

⅓ cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon Dijon mustard
1 clove garlic, minced

For the Bowls:

4 cups cooked Japanese short-grain rice
1 cucumber, thinly sliced
2 carrots, julienned
4 cups shredded cabbage
2 green onions, sliced
Sesame seeds for garnish

Instructions

1. Create Your Flavor-Packed Tonkatsu Sauce

Whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, and minced garlic in a small bowl until smooth. The sauce should have a glossy, pourable consistency with a beautiful reddish-brown color. Taste and adjust sweetness or tanginess to your preference – some people love extra Worcestershire for that deeper umami punch.

2. Set Up Your Breading Station Like a Pro

Arrange three shallow dishes in assembly-line fashion: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko breadcrumbs in the third. This setup prevents messy cross-contamination and ensures even coating. Pat your meat completely dry with paper towels – moisture is the enemy of crispy coating.

3. Coat Each Cutlet for Maximum Crunch

Dredge each piece first in seasoned flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off. Finally, press firmly into panko breadcrumbs, ensuring complete coverage on both sides. The key is gentle pressure – you want the crumbs to adhere without compacting. Let breaded cutlets rest on a wire rack for 10 minutes to help the coating stick.

4. Heat Oil to the Perfect Frying Temperature

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 340°F. Use enough oil so cutlets can float freely – usually about 3 inches deep. Test the temperature by dropping a few panko crumbs into the oil; they should sizzle immediately and turn golden within 30 seconds. Maintaining proper temperature prevents greasy, soggy katsu.

5. Fry to Golden Perfection

Carefully lower cutlets into hot oil using tongs, frying no more than two pieces at once to avoid temperature drops. Fry for 3-4 minutes on the first side until deep golden brown, then flip and fry another 3-4 minutes. The internal temperature should reach 145°F for pork or 165°F for chicken. Listen for that steady, vigorous sizzling – silence means the oil isn’t hot enough.

6. Drain and Rest for Optimal Texture

Transfer fried katsu to a wire rack set over paper towels, allowing excess oil to drain while keeping the bottom crispy. Let rest for 3-5 minutes before slicing – this prevents the juices from running out and keeps the meat tender. Slice into ½-inch strips using a sharp knife with a gentle sawing motion to preserve the crispy coating.

7. Build Beautiful, Balanced Bowls

Place a generous mound of warm rice in each bowl, creating a slight well in the center. Arrange sliced katsu over the rice, then artfully add fresh vegetables around the bowl – cucumber slices, julienned carrots, and crisp cabbage create wonderful color contrast and textural variety. Drizzle generously with tonkatsu sauce and sprinkle with sliced green onions and sesame seeds.

Nutrition

Calories: 650-750
Protein: 35-40 grams