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.
