Name: Japanese Katsu Bowls with Tonkatsu Sauce Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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); Oil for frying (vegetable or canola); Fresh parsley or green onion for garnish (optional); 3 tbsp ketchup; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tsp sugar

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Introduction

Japanese Katsu Bowls are a delicious and satisfying meal featuring crispy breaded chicken or pork cutlets served over fluffy rice with a tangy tonkatsu sauce. This dish combines comforting textures and flavors for an easy weeknight dinner or special treat.

A black bowl filled with three main layers, the bottom layer is white steamed rice with visible grains, the middle layer is sliced golden-brown crispy fried chicken with juicy, white inside pieces, topped with a glossy dark brown sauce drizzled unevenly. On one side of the chicken, there is a creamy orange sauce with smooth texture, sprinkled with black sesame seeds and small green herbs. A pair of black chopsticks is holding one piece of chicken from the top right. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (vegetable or canola)
Fresh parsley or green onion for garnish (optional)
3 tbsp ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp sugar

Instructions

Step 1: Pound the chicken or pork cutlets to ½-inch thickness and season both sides with salt and pepper.
Step 2: Prepare a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
Step 3: Coat each cutlet first in flour, then dip into the beaten eggs, and finally press into the panko breadcrumbs until fully coated.
Step 4: Heat oil in a large frying pan over medium-high heat until it reaches about 350°F (175°C).
Step 5: Fry the cutlets for 3-4 minutes per side if using chicken, or 2-3 minutes per side for pork, until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Step 6: To make homemade tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
Step 7: Assemble your bowls by placing cooked rice at the base. Slice the cutlets and arrange them on top, then drizzle generously with tonkatsu sauce. Garnish with parsley or green onions if desired. Serve immediately.

Tips & Variations

For extra crunch, double coat the cutlets by repeating the egg and panko step before frying.
Substitute chicken or pork with firm tofu for a vegetarian version, adjusting frying time accordingly.
Serve with steamed vegetables or a side salad to add freshness and balance to the meal.
Use sushi rice or short-grain rice for an authentic texture in the bowls.

Storage

Store leftover cutlets and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat cutlets in a toaster oven or skillet to keep the breading crispy. Rice can be reheated in the microwave covered with a damp paper towel to retain moisture. Tonkatsu sauce can be stored in the fridge for up to a week.

How to Serve

A bowl with a base layer of white sticky rice, topped with crispy golden-brown fried chicken cut into pieces. The chicken is covered with two sauces: a light orange creamy sauce and a dark brown glossy sauce drizzled in lines. Fresh green herbs are sprinkled over the sauces for color. A pair of black chopsticks held by a woman's hand is picking up a piece of chicken, showing its white, tender inside and crunchy outside. The bowl is white, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well and tend to stay juicier, but adjust the cooking time slightly as they may take longer to cook through.

Is it necessary to pound the cutlets?

Pounding the cutlets to an even thickness ensures they cook evenly and stay tender. It also helps the breading stick better.