The Ultimate Guide to Japanese Katsu Bowls with Tonkatsu Sauce
Crispy, golden cutlets paired with fluffy rice and savory-sweet tonkatsu sauce—this Japanese Katsu Bowl is the ultimate comfort food. Easy to make at home, it’s perfect for a quick weeknight dinner or a special treat that tastes like you’re dining out.
Ingredients
For the Cutlets:
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2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
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1 cup panko breadcrumbs
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½ cup all-purpose flour
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2 large eggs, beaten
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Oil for frying (vegetable or canola)
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Salt and pepper, to taste
For Serving:
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3 cups cooked white rice (sushi rice preferred)
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Fresh parsley or green onions, for garnish (optional)
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½ cup tonkatsu sauce (store-bought or homemade, see below)
Homemade Tonkatsu Sauce:
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3 tbsp ketchup
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2 tbsp Worcestershire sauce
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1 tbsp soy sauce
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1 tsp sugar
Instructions
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Prepare Cutlets: Pound chicken or pork to ½-inch thickness. Season with salt and pepper.
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Breading Station: Set up three bowls: flour, beaten eggs, and panko breadcrumbs. Coat each cutlet in flour, then egg, then panko, pressing gently to adhere.
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Fry Cutlets: Heat oil in a frying pan over medium-high heat to ~350°F (175°C). Fry chicken 3–4 minutes per side, pork 2–3 minutes per side, until golden and cooked through. Drain on paper towels.
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Make Tonkatsu Sauce (Optional): Mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
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Assemble Bowls: Divide rice among bowls. Slice cutlets and place on top. Drizzle with tonkatsu sauce and garnish with parsley or green onions. Serve immediately.
Notes
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Cutlets: Pound evenly for consistent cooking. Chicken should reach 165°F internally; pork 145°F.
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Crispier Bread: Double-dip in egg and panko for an extra crunchy crust.
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Sauce Storage: Homemade tonkatsu sauce can be made ahead and stored in the fridge for up to 1 week.