Japanese Katsu Bowls With Tonkatsu Sauce Recipe

I’m sharing my Japanese Pork Katsu bowl with homemade tonkatsu sauce and a no-fuss meal-prep plan if you’ve ever wondered What Should I Eat Tonight.

I can never resist a bowl of crunchy katsu over steaming Japanese short-grain rice. I make this on weeknights when I want something bold but simple, and the panko breadcrumbs give that insane crunch that makes every bite worth it.

If you’re wondering What Should I Eat Tonight this is the answer, and it borrows the best bits of Japanese Pork Katsu while staying fast enough for a busy evening. I always end up making extra so I can reheat it the next day, and somehow it tastes almost as good, if not better.

Trust me, you’ll be hooked.

Ingredients

• Short grain rice gives sticky, comforting carbs, fuels the bowl and soaks up sauce.
• Lean protein like chicken or pork makes it filling, keeps you full longer.
• Crispy panko adds crunch with lighter, less greasy breading than regular crumbs.
• Shredded cabbage adds fiber, freshness and a cool contrast to fried cutlets.
• Tonkatsu sauce mixes ketchup and Worcestershire for sweet, tangy, umami rich flavor.
• Egg and flour help panko stick, adding protein and structure to the crust.
• Neutral oil for frying gives golden crispness, but use moderately for health.
• Scallions and sesame seeds add sharpness and a nutty, aromatic finish.
• Kewpie mayo and pickled ginger bring creamy, tangy contrast and extra richness.

Ingredient Quantities

• 2 cups Japanese short-grain rice
• 2 1/2 cups water
• 1 to 1 1/4 lb boneless chicken breasts or pork loin cutlets (about 4 pieces)
• 1 cup all purpose flour
• 2 large eggs
• 2 cups panko breadcrumbs
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 to 1 1/2 cups vegetable or canola oil
• 1/3 cup ketchup
• 1/3 cup Worcestershire sauce
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp granulated sugar
• 1 tsp Dijon mustard
• 1 small garlic clove
• 1 tsp fresh ginger (or 1/4 tsp ground ginger)
• 4 cups shredded green cabbage
• 2 scallions
• 1 tbsp toasted sesame seeds (optional)
• 4 lemon wedges (optional)
• 2 tbsp Japanese mayonnaise like Kewpie (optional)
• pickled red ginger, for serving (optional)

How to Make this

1. Rinse 2 cups Japanese short grain rice under cold water until the water runs clear, drain, then combine with 2 1/2 cups water in a pot. Let sit 20–30 minutes if you have time, bring to a boil, reduce to low, cover and simmer 15 minutes, then turn off heat and let rest 10 minutes while you finish everything else.

2. Prep the meat: trim 1 to 1 1/4 lb boneless chicken breasts or pork loin cutlets, lay between plastic wrap and gently pound to about 1/2 inch thick so they cook evenly. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

3. Make a breading station: put 1 cup all purpose flour in one shallow dish, beat 2 large eggs in another (add a tablespoon of water if you want it looser), and put 2 cups panko breadcrumbs in a third. Dredge each cutlet in flour (shake off excess), dip in beaten egg, then press firmly into panko so it really sticks. Dont be shy, press the crumbs on.

4. Heat 1 to 1 1/2 cups vegetable or canola oil in a large skillet over medium heat to about 350°F if you have a thermometer. If not, test with a wooden chopstick; steady bubbles should form around it. Fry cutlets in batches so they dont crowd the pan, about 3–4 minutes per side until deep golden and cooked through (165°F for chicken, 145°F for pork then rest). Transfer to a wire rack or paper towel to drain, but rack is better to keep crisp.

5. While the katsu cooks make the tonkatsu sauce: combine 1/3 cup ketchup, 1/3 cup Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp granulated sugar, 1 tsp Dijon mustard, 1 small garlic clove minced or grated, and 1 tsp fresh grated ginger (or 1/4 tsp ground ginger) in a small saucepan. Simmer gently 2–3 minutes until sugar dissolves and flavors meld, taste and tweak a bit if you want it sweeter or tangier.

6. Slice the rested katsu into strips. Fluff the cooked rice with a fork or rice paddle and divide among bowls. Pile shredded green cabbage (about 4 cups total for the recipe) alongside or on top of the rice for crunch.

7. Arrange sliced katsu over the rice and cabbage, drizzle with the warm tonkatsu sauce, and if you like, add 2 tbsp Japanese mayonnaise (Kewpie) either drizzled or served on the side. Scatter sliced scallions and 1 tbsp toasted sesame seeds over everything.

8. Serve with lemon wedges and pickled red ginger on the side for extra brightness and contrast. Dont skip the lemon if you want the fat cut by some acidity.

9. Handy tips and hacks: press panko firmly when breading so it wont fall off while frying, rest the cutlets 3–5 minutes before slicing so they stay juicy, use a wire rack to keep them crisp, and reheat leftovers in an oven or air fryer at 375°F for 8–10 minutes to re-crisp. The sauce keeps in the fridge up to a week so make it ahead for easy weeknight bowls.

Equipment Needed

1. Medium pot with tight-fitting lid
2. Fine-mesh sieve or large bowl for rinsing rice
3. Cutting board and sharp chef’s knife
4. Plastic wrap and meat mallet or rolling pin
5. Three shallow dishes or bowls for flour, egg, and panko
6. Large heavy skillet (10–12 inch) and a pair of tongs
7. Wire rack with a baking sheet (for draining and keeping crisp)
8. Instant-read thermometer (optional) or wooden chopstick for oil test
9. Small saucepan and whisk for the tonkatsu sauce
10. Rice paddle or fork plus measuring cups and spoons

FAQ

Japanese Katsu Bowls With Tonkatsu Sauce Recipe Substitutions and Variations

• Japanese short grain rice: swap for sushi rice or medium grain rice, they behave almost the same. For nuttier texture try brown rice but it wont be as sticky. Low carb option is cauliflower rice, just warm it up and soak up the sauce.
• Panko breadcrumbs: use regular breadcrumbs but add a teaspoon of oil to help browning, or crush cornflakes for an extra crunch, or try crushed plain potato chips for salty crispiness. Tempura batter also works if you like a lighter coat.
• Worcestershire sauce: make a quick stand in with 2 parts soy sauce, 1 part ketchup, a splash of rice vinegar and a pinch of sugar, or use oyster sauce for more umami. Flavor will shift but still tasty.
• Japanese mayonnaise like Kewpie: mix regular mayonnaise with a teaspoon of rice vinegar and a pinch of sugar to get that tangy sweet vibe, or thin plain mayo with a little Greek yogurt for creaminess and less fat.

Pro Tips

– Press the panko on like you mean it and then chill the breaded cutlets for 10–15 minutes so the crumbs set, otherwise they’ll bounce off in the oil. Dont skip patting the meat dry first, wet surface = crumbs that wont stick.

– Keep the oil temp steady and dont crowd the pan, crowding drops the heat and makes soggy breading. If you dont have a thermometer use a chopstick or wooden spoon, steady little bubbles mean you’re good.

– Let the cutlets rest a few minutes after frying before you slice them, it keeps the juices inside and the slices wont fall apart, slice against the grain if possible for the best texture.

– Make the sauce ahead, it keeps in the fridge about a week and actually tastes better after a bit of sitting. For leftovers re-crisp in the oven or air fryer instead of the microwave, and brighten each plate with a squeeze of lemon or a little Kewpie mayo if you like.

Japanese Katsu Bowls With Tonkatsu Sauce Recipe

Recipe by Hiro Ren

0.0 from 0 votes

I’m sharing my Japanese Pork Katsu bowl with homemade tonkatsu sauce and a no-fuss meal-prep plan if you’ve ever wondered What Should I Eat Tonight.

Pin

Servings

4

servings

Calories

940

kcal

Equipment: 1. Medium pot with tight-fitting lid
2. Fine-mesh sieve or large bowl for rinsing rice
3. Cutting board and sharp chef’s knife
4. Plastic wrap and meat mallet or rolling pin
5. Three shallow dishes or bowls for flour, egg, and panko
6. Large heavy skillet (10–12 inch) and a pair of tongs
7. Wire rack with a baking sheet (for draining and keeping crisp)
8. Instant-read thermometer (optional) or wooden chopstick for oil test
9. Small saucepan and whisk for the tonkatsu sauce
10. Rice paddle or fork plus measuring cups and spoons

Ingredients

• 2 cups Japanese short-grain rice

• 2 1/2 cups water

• 1 to 1 1/4 lb boneless chicken breasts or pork loin cutlets (about 4 pieces)

• 1 cup all purpose flour

• 2 large eggs

• 2 cups panko breadcrumbs

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 to 1 1/2 cups vegetable or canola oil

• 1/3 cup ketchup

• 1/3 cup Worcestershire sauce

• 2 tbsp soy sauce

• 1 tbsp mirin

• 1 tbsp granulated sugar

• 1 tsp Dijon mustard

• 1 small garlic clove

• 1 tsp fresh ginger (or 1/4 tsp ground ginger)

• 4 cups shredded green cabbage

• 2 scallions

• 1 tbsp toasted sesame seeds (optional)

• 4 lemon wedges (optional)

• 2 tbsp Japanese mayonnaise like Kewpie (optional)

• pickled red ginger, for serving (optional)

Directions

• Rinse 2 cups Japanese short grain rice under cold water until the water runs clear, drain, then combine with 2 1/2 cups water in a pot. Let sit 20–30 minutes if you have time, bring to a boil, reduce to low, cover and simmer 15 minutes, then turn off heat and let rest 10 minutes while you finish everything else.
• Prep the meat: trim 1 to 1 1/4 lb boneless chicken breasts or pork loin cutlets, lay between plastic wrap and gently pound to about 1/2 inch thick so they cook evenly. Season both sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
• Make a breading station: put 1 cup all purpose flour in one shallow dish, beat 2 large eggs in another (add a tablespoon of water if you want it looser), and put 2 cups panko breadcrumbs in a third. Dredge each cutlet in flour (shake off excess), dip in beaten egg, then press firmly into panko so it really sticks. Dont be shy, press the crumbs on.
• Heat 1 to 1 1/2 cups vegetable or canola oil in a large skillet over medium heat to about 350°F if you have a thermometer. If not, test with a wooden chopstick; steady bubbles should form around it. Fry cutlets in batches so they dont crowd the pan, about 3–4 minutes per side until deep golden and cooked through (165°F for chicken, 145°F for pork then rest). Transfer to a wire rack or paper towel to drain, but rack is better to keep crisp.
• While the katsu cooks make the tonkatsu sauce: combine 1/3 cup ketchup, 1/3 cup Worcestershire sauce, 2 tbsp soy sauce, 1 tbsp mirin, 1 tbsp granulated sugar, 1 tsp Dijon mustard, 1 small garlic clove minced or grated, and 1 tsp fresh grated ginger (or 1/4 tsp ground ginger) in a small saucepan. Simmer gently 2–3 minutes until sugar dissolves and flavors meld, taste and tweak a bit if you want it sweeter or tangier.
• Slice the rested katsu into strips. Fluff the cooked rice with a fork or rice paddle and divide among bowls. Pile shredded green cabbage (about 4 cups total for the recipe) alongside or on top of the rice for crunch.
• Arrange sliced katsu over the rice and cabbage, drizzle with the warm tonkatsu sauce, and if you like, add 2 tbsp Japanese mayonnaise (Kewpie) either drizzled or served on the side. Scatter sliced scallions and 1 tbsp toasted sesame seeds over everything.
• Serve with lemon wedges and pickled red ginger on the side for extra brightness and contrast. Dont skip the lemon if you want the fat cut by some acidity.
• Handy tips and hacks: press panko firmly when breading so it wont fall off while frying, rest the cutlets 3–5 minutes before slicing so they stay juicy, use a wire rack to keep them crisp, and reheat leftovers in an oven or air fryer at 375°F for 8–10 minutes to re-crisp. The sauce keeps in the fridge up to a week so make it ahead for easy weeknight bowls.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 550g
• Total number of serves: 4
• Calories: 940kcal
• Fat: 30g
• Saturated Fat: 5g
• Trans Fat: 0.2g
• Polyunsaturated: 8g
• Monounsaturated: 12g
• Cholesterol: 150mg
• Sodium: 1100mg
• Potassium: 600mg
• Carbohydrates: 98g
• Fiber: 4g
• Sugar: 11g
• Protein: 40g
• Vitamin A: 400IU
• Vitamin C: 30mg
• Calcium: 50mg
• Iron: 2.5mg