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Japanese Katsu Bowls with Tonkatsu Sauce

Delicious Japanese Katsu Bowls with Tonkatsu Sauce Made Easy

Enjoy the delicious flavors of Japanese Katsu Bowls with Tonkatsu Sauce, featuring crispy cutlets over rice.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 4 pieces Pork Loin Chops Can substitute chicken or tofu.
  • 1 cup All-Purpose Flour Use gluten-free flour for gluten-free option.
  • 1 large Egg Flax egg works for vegan substitute.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs may yield different texture.
  • to taste Salt
  • to taste Pepper
For the Rice
  • 2 cups Japanese Short-Grain Rice Sushi rice or Calrose works best.
  • 2 tablespoons Rice Vinegar Optional for added acidity.
For the Tonkatsu Sauce
  • ½ cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 1 tablespoon Oyster Sauce Skip for vegetarian version.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free option.
  • 1 tablespoon Sugar Adjust to taste.
Optional Toppings
  • ¼ cup Japanese Mayo
  • 2 tablespoons Green Onion Thinly sliced.
  • 2 tablespoons Sesame Seeds
  • to taste Pickled Ginger
  • 1 cup Shredded Cabbage

Equipment

  • large skillet
  • Meat Mallet
  • shallow bowls
  • Paper Towels
  • Small Saucepan

Method
 

Preparation
  1. Start by drying the pork loin chops with a paper towel, then pound them to a uniform ¼-inch thickness using a meat mallet.
  2. Create a breading station with three shallow bowls: one for flour, another for beaten egg, and the last for panko breadcrumbs.
  3. Dredge each seasoned pork chop in flour, then dip into the beaten egg, and coat with panko breadcrumbs.
  4. In a large skillet, heat enough oil to reach about ½ inch in depth over medium-high heat.
  5. Carefully place the breaded cutlets into the hot oil and fry for 2–3 minutes on each side until golden and crispy.
  6. While the katsu is frying, rinse the rice under cold water and cook according to package instructions.
  7. In a small saucepan, combine ketchup, Worcestershire sauce, oyster sauce, soy sauce, and sugar, then heat until sugar is dissolved.
  8. Scoop cooked rice into bowls, place crispy katsu on top, and drizzle with tonkatsu sauce.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 2mg

Notes

For best results, ensure oil temperature is kept between 340–350°F (170–175°C) while frying. Fried katsu can be stored in the fridge for up to 3 days, and tonkatsu sauce lasts up to a week in the refrigerator.

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