Japanese Katsu Bowls with Tonkatsu Sauce 🍛✨
These Japanese Katsu Bowls with Tonkatsu Sauce feature crispy, golden chicken cutlets, a homemade tangy-sweet tonkatsu sauce, and fluffy rice—all in one comforting bowl. Perfect for weeknight dinners, meal prep, or anytime you’re craving crunchy, flavorful goodness!
Ingredients
For the Katsu:
- 4 boneless chicken breasts
- 1 cup flour or cornstarch for gluten-free
- 2 eggs whisked with 2 tbsp water
- 2 cups panko breadcrumbs
- Oil for frying vegetable or canola
For the Tonkatsu Sauce:
- ½ cup ketchup
- 3 tbsp soy sauce
- 2 tbsp Worcestershire sauce
- 1 tbsp honey or brown sugar
- 1 tsp grated ginger
For the Bowls:
- Steamed rice short-grain preferred
- Shredded cabbage
- Sesame seeds & green onions for garnish
Instructions
Prep the Cutlets
- Pound the chicken or pork to ½-inch thickness. Pat dry.
Breading Process
- Dredge cutlets in flour, then dip in egg wash, and finally coat with panko. Press gently so the crumbs stick well.
Fry the Katsu
- Heat oil to 350°F (175°C). Fry cutlets for 3-4 minutes per side until golden and crispy. Drain on a wire rack.
Make the Tonkatsu Sauce
- Mix all sauce ingredients in a bowl. Simmer for 5 minutes for deeper flavor.
Assemble the Bowls
- Slice katsu into strips. Serve over rice with shredded cabbage. Drizzle with tonkatsu sauce and garnish with sesame seeds and green onions.
Notes
- Air fryer option: Spray cutlets with oil and air-fry at 400°F for 12 minutes.
- Double-bread for an extra crispy crust.
- Leftovers? Reheat in the oven at 375°F for 10 minutes.
- Want it spicier? Add a dash of sriracha to the tonkatsu sauce!