Japanese Katsu Bowls with Tonkatsu (Print-Friendly Version)
Golden-brown, panko-crusted cutlets over rice with tangy tonkatsu sauce - the perfect blend of crunch and umami in every bite.
# What You Need:
→ For the Katsu
01 -
2 boneless pork chops or chicken breasts
02 -
Salt and pepper, to taste
03 -
120g all-purpose flour
04 -
1 large egg, beaten
05 -
100g panko breadcrumbs
06 -
Vegetable oil, for frying
→ For the Tonkatsu Sauce
07 -
60ml ketchup
08 -
2 tbsp Worcestershire sauce
09 -
1 tbsp soy sauce
10 -
1 tbsp mirin (or honey as substitute)
11 -
1 tsp Dijon mustard
12 -
1/2 tsp garlic powder
→ For the Bowl
13 -
400g cooked Japanese short-grain rice
14 -
50g shredded cabbage
15 -
1 green onion, sliced
16 -
Toasted sesame seeds (optional)
# How to Make It:
01 -
Season the pork or chicken with salt and pepper. Dredge in flour, then dip into the beaten egg, and coat thoroughly with panko breadcrumbs, pressing gently to adhere.
02 -
Heat vegetable oil to a depth of about 1.5cm in a heavy-bottomed pan over medium heat. Fry each cutlet for 3-4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel to drain excess oil.
03 -
In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, mustard, and garlic powder until smooth and well combined.
04 -
Place a generous scoop of rice in each serving bowl. Slice the crispy katsu into 2cm strips and arrange on top of the rice. Drizzle with the homemade tonkatsu sauce. Garnish with shredded cabbage, sliced green onions, and a sprinkle of toasted sesame seeds if desired.
# Additional Tips:
01 -
For an authentic experience, serve with Japanese pickles (tsukemono) on the side.
02 -
The cutlets can be prepared in advance and kept warm in a low oven while finishing the other components.