Japanese Katsu Bowls with Tonkatsu Sauce
Crispy pork or chicken cutlets served over warm rice with fresh cabbage and homemade tangy-sweet tonkatsu sauce — a Japanese comfort food favorite you can easily make at home!
Ingredients
For the Katsu Cutlets:
- 2 boneless pork chops or chicken breasts pounded thin
- Salt and pepper
- ½ cup all-purpose flour
- 1 large egg beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Tonkatsu Sauce:
- ¼ cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or rice vinegar
- 1 tbsp brown sugar
- 1 tsp Dijon mustard optional
For the Bowls:
- Cooked white or brown rice
- Shredded cabbage or lettuce
- Optional toppings: green onions sesame seeds, pickled ginger, or fried egg
Instructions
- Season pork or chicken with salt and pepper. Dredge in flour, dip in egg, and coat in panko breadcrumbs.
- Heat oil in a skillet and fry cutlets until golden and crispy.
- In a saucepan, combine ketchup, Worcestershire, soy sauce, mirin, brown sugar, and mustard. Simmer until thickened.
- Slice the fried cutlets and arrange them over rice in bowls. Drizzle with tonkatsu sauce and garnish with shredded cabbage and toppings.
- Serve and enjoy!
Notes
- Pork vs. Chicken: Both work beautifully; chicken is a lighter option, while pork is more traditional.
- Shortcut Sauce: Store-bought tonkatsu sauce can be substituted if needed.
- Rice Tip: Japanese short-grain rice gives the best texture for authentic flavor.