Japanese Katsu Bowls with Tonkatsu Sauce

Why You’ll Love This Recipe

• Crispy Perfection: The panko-breaded cutlets offer a satisfying crunch with every bite.

• Flavorful Sauce: Tonkatsu sauce provides a perfect balance of sweet and savory notes.

• Versatile Protein Options: Choose between chicken or turkey to suit your preference.

• Complete Meal: Served over fluffy rice, it’s a filling and wholesome dish.

• Customizable Toppings: Enhance with garnishes like fresh parsley or green onions for added freshness and color.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken breasts or turkey cutlets (pounded to ½-inch thickness)

• Panko breadcrumbs

• Flour

• Eggs

• Cooked white rice (preferably short-grain or sushi rice)

• Tonkatsu sauce (store-bought or homemade with ketchup, Worcestershire, soy sauce, and sugar)

• Neutral oil for frying (vegetable or canola oil)

• Optional garnish: parsley or green onions

Directions

1. Prepare the Cutlets
   Pound chicken or turkey to an even ½-inch thickness. Season with salt and pepper on both sides.

2. Set Up the Breading Station
   Arrange three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

3. Bread the Cutlets
   Dredge each cutlet in flour, dip into beaten eggs, and coat with panko, pressing gently to help the crumbs adhere.

4. Fry the Cutlets
   Heat oil in a large skillet over medium-high heat. Fry the cutlets for 3–4 minutes per side until golden and cooked through. Drain on a paper towel-lined plate.

5. Prepare the Tonkatsu Sauce
   In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar to taste.

6. Assemble the Bowls
   Add a scoop of rice to each bowl. Slice cutlets into strips and place on top. Drizzle with tonkatsu sauce and garnish with parsley or green onions.

Servings and Timing

• Servings: 3

• Prep Time: 15 minutes

• Cook Time: 15 minutes

• Total Time: 30 minutes

Variations

• Protein Alternatives: Try tofu or eggplant instead of meat for a vegetarian option.

• Spicy Version: Add sriracha or chili flakes to the sauce for heat.

• Extra Toppings: Add shredded cabbage, a fried egg, or pickled veggies for more flavor and texture.

Storage/Reheating

• Storage: Store cutlets and rice separately in airtight containers for up to 2 days.

• Reheating: Reheat cutlets in a 350°F oven for 10 minutes. Microwave rice until warm.

FAQs

What is tonkatsu sauce made of?

Tonkatsu sauce is typically made from ketchup, Worcestershire sauce, soy sauce, and sugar.

Can I bake the cutlets instead of frying?

Yes, bake at 400°F for 20–25 minutes, flipping halfway through.

Is this dish gluten-free?

Use gluten-free panko and tamari instead of soy sauce to make it gluten-free.

Can I prep the cutlets in advance?

Yes, you can bread and refrigerate them up to 4 hours before frying.

What’s the best rice for katsu bowls?

Short-grain or sushi rice is ideal for its sticky texture.

How do I get my cutlets crispy?

Make sure the oil is hot enough (around 350°F) and avoid overcrowding the pan.

Can I use store-bought sauce?

Yes, store-bought tonkatsu sauce is widely available and convenient.

What oil is best for frying?

Neutral oils like vegetable or canola are best for frying.

Can I make it spicy?

Add sriracha or chili flakes to the tonkatsu sauce for heat.

Can I use an air fryer?

Yes, air fry at 400°F for 10–12 minutes, flipping halfway through, until golden.

Conclusion

Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food—a crispy, juicy cutlet paired with fluffy rice and a tangy-sweet sauce that brings everything together. Whether you’re preparing a quick dinner or looking for a dish that’s both simple and satisfying, these katsu bowls will become a go-to favorite. With easy variations and endless customization, this recipe is as flexible as it is delicious.

Japanese Katsu Bowls with Tonkatsu Sauce

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These Japanese Katsu Bowls with Tonkatsu Sauce feature crispy panko-breaded chicken or turkey cutlets served over fluffy white rice and drizzled with sweet and savory homemade tonkatsu sauce. This classic Japanese comfort food is quick, customizable, and packed with flavor, making it perfect for weeknight dinners or satisfying cravings

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 3 servings
• Category: Main Course, Rice Bowl
• Method: Pan-Fried
• Cuisine: Japanese

Ingredients

Boneless chicken breasts or turkey cutlets (pounded to ½-inch thickness)

Salt and pepper

All-purpose flour

Eggs (beaten)

Panko breadcrumbs

Neutral oil (vegetable or canola oil)

Cooked white rice (preferably short-grain or sushi rice)

Tonkatsu Sauce (Homemade or Store-Bought):

Ketchup

Worcestershire sauce

Soy sauce

Sugar

Optional Garnish:

Chopped parsley or sliced green onions

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Instructions

• Prepare the Cutlets:

  • Season pounded chicken or turkey with salt and pepper.

• Set Up Breading Station:

  • In three shallow bowls, add flour, beaten eggs, and panko breadcrumbs.

• Bread the Cutlets:

  • Dredge each cutlet in flour, dip in egg, and coat with panko. Press gently to adhere.

• Fry the Cutlets:

  • Heat oil in a skillet over medium-high heat. Fry each cutlet 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.

• Make the Tonkatsu Sauce:

  • In a small bowl, mix ketchup, Worcestershire sauce, soy sauce, and sugar to taste.

• Assemble the Bowls:

  • Spoon rice into bowls. Slice cutlets and place on top. Drizzle with tonkatsu sauce and garnish with parsley or green onions.

Notes

Baked Option: Bake cutlets at 400°F for 20–25 minutes, flipping halfway.

Spicy Option: Add sriracha or chili flakes to the sauce.

Vegetarian: Use tofu or eggplant instead of meat.