Japanese Katsu Bowls with Tonkatsu Sauce
Easy and delicious Japanese Katsu Bowls featuring crispy cutlets and savory tonkatsu sauce, perfect for a quick dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
- Diet: Gluten-Free (if gluten-free breadcrumbs are used)
Ingredients
Scale
- 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
- 1 cup panko breadcrumbs
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 3 cups cooked white rice (sushi rice preferred)
- ½ cup tonkatsu sauce (store-bought or homemade)
- Oil for frying
- Fresh parsley or green onion for garnish (optional)
Instructions
- Pound the cutlets to an even thickness of about ½ inch, and season them with salt and pepper.
- Set up a breading station with bowls of flour, beaten eggs, and panko breadcrumbs.
- Coat each cutlet in flour, dip in eggs, then press into panko breadcrumbs.
- Heat oil in a frying pan to about 350°F (175°C).
- Fry the coated cutlets until golden brown—about 3-4 minutes per side for chicken, 2-3 minutes for pork.
- Drain the cutlets on paper towels and assemble your bowl with rice, sliced cutlets, and tonkatsu sauce. Garnish if desired.
Notes
Serve with pickled vegetables or a light salad. Store leftovers in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 200mg