Delicious Japanese Katsu Bowl with crispy breaded chicken over rice

Japanese Katsu Bowls

ByOlivia Carter
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why make this recipe

Japanese Katsu Bowls with Tonkatsu Sauce are a delicious and satisfying meal. This dish is easy to make and packed with flavor. The crispy cutlets pair perfectly with creamy Tonkatsu sauce, making it a hit for family dinners or weeknight meals. Plus, it’s a complete meal when served over rice, bringing a taste of Japan right to your kitchen.

how to make Japanese Katsu Bowls with Tonkatsu Sauce

Ingredients:

  • 4 chicken cutlets or pork loin slices
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Neutral oil for frying (canola or vegetable)
  • 3 cups cooked white rice
  • 1/2 cup Tonkatsu sauce
  • Chopped parsley or green onions (optional)

Directions:

  1. Season the meat with salt and pepper. If the meat is thick, pound it to an even thickness.
  2. Set up three bowls: one with flour, one with beaten eggs, and another with panko.
  3. Dredge the meat in the flour, dip it in the egg, and then coat it with panko.
  4. Heat oil over medium-high heat. Fry the cutlets for 3–4 minutes per side until they are golden brown.
  5. Drain the cooked cutlets on a wire rack or paper towels.
  6. Fill bowls with cooked rice and top with sliced Katsu.
  7. Drizzle Tonkatsu sauce generously over the cutlets.
  8. Garnish with chopped herbs if desired.
  9. Serve hot and enjoy!

how to serve Japanese Katsu Bowls with Tonkatsu Sauce

Serve the Katsu Bowls hot. Place a generous amount of sliced Katsu over a bed of rice in each bowl. Drizzle a good amount of Tonkatsu sauce on top. You can also add some chopped parsley or green onions for extra color and flavor. It’s a comforting and filling meal that everyone will love.

how to store Japanese Katsu Bowls with Tonkatsu Sauce

If you have leftovers, store the Katsu and rice separately in airtight containers. Place the cutlets in the fridge for up to 3 days. Reheat the Katsu in an oven or on a skillet to maintain the crispiness. The rice can be reheated in the microwave. The Tonkatsu sauce can also be kept in the fridge for future use.

tips to make Japanese Katsu Bowls with Tonkatsu Sauce

  • Make sure the oil is hot enough before frying to ensure a crispy texture.
  • Use a meat thermometer to check that the chicken or pork is cooked through (165°F or 75°C).
  • For extra crunch, double-coat the cutlets by dipping them in egg and panko twice.
  • Experiment with different proteins or even vegetables for a vegetarian option!

variation

You can switch out chicken or pork for tofu or eggplant for a vegetarian twist. Different types of rice, like sushi rice or brown rice, can also be used according to your preference.

FAQs

What is Tonkatsu sauce?
Tonkatsu sauce is a rich, thick sauce made from fruits and vegetables, often with a sweet and tangy flavor. It complements fried meat dishes well.

Can I make this dish ahead of time?
Yes, you can prepare the cutlets and rice ahead, then store them separately. Fry the cutlets just before serving for the best texture.

What can I serve with Katsu Bowls?
You can serve Katsu Bowls with a side of pickled vegetables, miso soup, or a simple salad for a well-rounded meal.

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Japanese Katsu Bowls with Tonkatsu Sauce

  • Author: admin
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Diet: Non-Vegetarian
Print Recipe

Description

Crispy cutlets served over rice, drizzled with rich Tonkatsu sauce, making for a satisfying and flavorful meal.

Ingredients

  • 4 chicken cutlets or pork loin slices
  • Salt and pepper to taste
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 1 1/2 cups panko breadcrumbs
  • Neutral oil for frying (canola or vegetable)
  • 3 cups cooked white rice
  • 1/2 cup Tonkatsu sauce
  • Chopped parsley or green onions (optional)

Instructions

  1. Season the meat with salt and pepper. If the meat is thick, pound it to an even thickness.
  2. Set up three bowls: one with flour, one with beaten eggs, and another with panko.
  3. Dredge the meat in the flour, dip it in the egg, and then coat it with panko.
  4. Heat oil over medium-high heat. Fry the cutlets for 3–4 minutes per side until they are golden brown.
  5. Drain the cooked cutlets on a wire rack or paper towels.
  6. Fill bowls with cooked rice and top with sliced Katsu.
  7. Drizzle Tonkatsu sauce generously over the cutlets.
  8. Garnish with chopped herbs if desired. Serve hot and enjoy!

Notes

Ensure the oil is hot enough before frying for a crispy texture. For extra crunch, double-coat the cutlets. Experiment with different proteins or vegetables for a vegetarian option.

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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