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Japanese Katsu Bowls with Tonkatsu Sauce Recipe

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  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese

Description

Japanese Katsu Bowls with Tonkatsu Sauce feature crispy breaded chicken cutlets served over fluffy white rice with a savory-sweet homemade or store-bought tonkatsu sauce. This comforting and easy-to-make dish is perfect for a quick weeknight dinner and delivers restaurant-quality flavors at home.

Ingredients

Chicken Katsu

  • 2 boneless chicken breasts
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • Oil for frying (vegetable or canola)
  • Salt and pepper, to taste

Rice

  • 3 cups cooked white rice (sushi rice preferred)

Tonkatsu Sauce (Homemade)

  • 3 tbsp ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tsp sugar

Garnish (Optional)

  • Fresh parsley or green onion

Instructions

  1. Prepare the Chicken: Pound the chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin for uniform cooking. Season both sides with salt and pepper.
  2. Set Up Breading Station: Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. This will help create an even, crispy coating.
  3. Bread the Chicken: Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to coat thoroughly on all sides.
  4. Heat the Oil: In a large frying pan, heat enough vegetable or canola oil over medium-high heat until it reaches about 350°F (175°C), which is ideal for frying.
  5. Fry the Cutlets: Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes per side, until the crust is golden brown and the chicken is cooked through. Use a thermometer to ensure internal temperature reaches 165°F (74°C). Transfer the cooked cutlets onto a paper towel-lined plate to drain excess oil.
  6. Make the Tonkatsu Sauce (if homemade): In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, and sugar. Stir well until sugar dissolves. Taste and adjust sweetness if preferred.
  7. Assemble the Bowls: Divide the cooked rice among serving bowls. Slice the chicken cutlets into strips and lay them on top of the rice. Drizzle generously with tonkatsu sauce. Garnish with chopped fresh parsley or green onions if desired. Serve immediately for best taste.

Notes

  • You can substitute chicken breasts with pork cutlets for a traditional tonkatsu.
  • Use sushi rice or short-grain rice for the best texture with this recipe.
  • If you prefer, bake the breaded cutlets at 400°F (200°C) for 20-25 minutes as a healthier alternative to frying.
  • Store leftovers separately—keep fried cutlets and rice refrigerated in airtight containers and reheat to maintain texture.
  • Adjust the tonkatsu sauce ingredients to suit your preferred sweetness and tanginess.

Find it online: https://emilysplate.com/japanese-katsu-bowls-with-tonkatsu-sauce-recipe/