Japanese Katsu Bowls with Tonkatsu Sauce offer a delightful combination of crispy breaded cutlets, fluffy rice, and a tangy-sweet sauce. This dish brings together textures and flavors that are both comforting and satisfying, making it a favorite in many households.
Why You’ll Love This Recipe
I find this recipe irresistible because it delivers a perfect balance of crunch and tenderness. The golden-brown cutlets provide a satisfying crispness, while the Tonkatsu sauce adds a rich, savory depth. It's a dish that's both hearty and flavorful, ideal for a comforting meal at home.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Katsu:
- 2 boneless, skinless chicken breasts or lamb cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ½ cup neutral oil (such as vegetable or canola) for frying
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
For Serving:
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 green onion, sliced
- Sesame seeds for garnish
Directions
- Prepare the Cutlets: If using chicken breasts, slice them in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
- Set Up Breading Station: Arrange three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs.
- Bread the Cutlets: Dredge each cutlet in flour, shaking off excess. Dip into the beaten egg, then press into the panko breadcrumbs to coat evenly.
- Fry the Cutlets: Heat oil in a large skillet over medium heat. Fry the breaded cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Prepare the Tonkatsu Sauce: In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and garlic powder until smooth.
- Assemble the Bowls: Divide the cooked rice between bowls. Top with shredded cabbage and sliced cutlets. Drizzle with Tonkatsu sauce and garnish with sliced green onions and sesame seeds.
Servings and Timing
This recipe yields 2 servings. Preparation time is approximately 15 minutes, with an additional 15 minutes for cooking, totaling around 30 minutes from start to finish.
Variations
- Spice Level: To add a kick, I include a pinch of red pepper flakes in the Tonkatsu sauce.
- Grain Alternatives: Instead of white rice, I occasionally serve the cutlets over brown rice or quinoa for a different texture and flavor.
Storage/Reheating
Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, I reheat them in an oven or air fryer rather than a microwave. The Tonkatsu sauce can be refrigerated separately for up to a week.
FAQs
What is the origin of Tonkatsu sauce?
Tonkatsu sauce is a Japanese condiment inspired by Western Worcestershire sauce. It combines sweet, savory, and tangy flavors, making it a perfect accompaniment to fried dishes.
Can I bake the cutlets instead of frying?
Yes, baking is a healthier alternative. I preheat the oven to 400°F (200°C), place the breaded cutlets on a baking sheet, and bake for about 20 minutes, flipping halfway through.
Is there a vegetarian version of this dish?
Absolutely. I replace the meat with thick slices of eggplant or firm tofu, following the same breading and cooking process.
Can I make the Tonkatsu sauce ahead of time?
Yes, preparing the sauce in advance allows the flavors to meld. I store it in the refrigerator and use it within a week.
What sides pair well with Katsu bowls?
I often serve Katsu bowls with miso soup, pickled vegetables, or a simple cucumber salad to complement the main dish.
Conclusion
Japanese Katsu Bowls with Tonkatsu Sauce are a delightful fusion of textures and flavors that I always enjoy. Whether you're new to Japanese cuisine or a seasoned enthusiast, this dish offers a satisfying meal that's both easy to prepare and deeply flavorful.
Japanese Katsu Bowls with Tonkatsu Sauce
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: Japanese
Description
These Japanese Katsu Bowls with Tonkatsu Sauce feature crispy golden cutlets served over fluffy rice with tangy-sweet Tonkatsu sauce. This easy and satisfying recipe delivers the perfect balance of crunch, flavor, and comfort—ideal for a delicious homemade Japanese meal.
Ingredients
- For the Katsu:
- 2 boneless, skinless chicken breasts or lamb cutlets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- ½ cup neutral oil (vegetable or canola) for frying
- For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- For Serving:
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1 green onion, sliced
- Sesame seeds for garnish
Instructions
- Prepare the Cutlets: Slice chicken breasts horizontally if needed. Season with salt and pepper.
- Set Up Breading Station: Fill three shallow bowls with flour, beaten egg, and panko.
- Bread the Cutlets: Coat each cutlet in flour, dip in egg, then press into panko to coat.
- Fry the Cutlets: Heat oil in skillet over medium heat. Fry 3–4 minutes per side until golden and cooked through. Drain on paper towels.
- Make Tonkatsu Sauce: Mix all sauce ingredients in a bowl until smooth.
- Assemble the Bowls: Divide rice into bowls, top with cabbage, cutlets, sauce, green onion, and sesame seeds.
Notes
- Reheat cutlets in an oven or air fryer to retain crispiness.
- Tonkatsu sauce can be made in advance and stored up to 1 week.
- Add red pepper flakes to the sauce for a spicy kick.
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