Japanese Katsu Bowls with Tonkatsu Sauce
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
- 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
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.
