Japanese Katsu Bowls with Tonkatsu Sauce
Japanese Katsu Bowls with Tonkatsu Sauce are a delightful fusion of crispy and savory flavors, making them a perfect weeknight meal. With tender, panko-breaded chicken or beef cutlets fried to golden perfection and served over fluffy rice, this dish is elevated by a homemade tonkatsu sauce that balances sweetness and tang. Topped with fresh shredded cabbage and optional garnishes, these bowls are not only satisfying but also customizable to suit your tastes. Enjoy the warmth and comfort of this quick and easy recipe that rivals any takeout option!
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless beef chops or chicken breasts (pounded thin)
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg (beaten)
- 1 cup panko breadcrumbs
- Vegetable oil (for frying)
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard (optional)
- Cooked white or brown rice
- Shredded cabbage or lettuce
Instructions
- Season the meat with salt and pepper. Dredge in flour, dip in beaten egg, and coat in panko breadcrumbs.
- Heat oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden brown.
- For the sauce, combine ketchup, Worcestershire sauce, soy sauce, rice vinegar, brown sugar, and mustard in a saucepan; simmer for 2–3 minutes until thickened.
- Slice cooked cutlets into strips. Serve over rice topped with sliced katsu, drizzled with sauce and fresh cabbage.
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 12g
- Sodium: 820mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 61g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 165mg