Crispy Japanese Katsu Bowls (Homemade Tonkatsu Sauce)
Crispy pork or chicken cutlets served over rice with shredded cabbage and homemade tonkatsu sauce. A quick and satisfying Japanese comfort bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2–3 servings 1x
Ingredients
2 boneless pork chops or chicken breasts
1½ cups panko breadcrumbs
½ cup flour
2 eggs, beaten
Salt and pepper
Oil for frying
2 cups cooked rice
1 cup shredded cabbage
Optional toppings: scallions, sesame seeds, pickled ginger
Tonkatsu Sauce:
¼ cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp sugar or honey
1 tsp rice vinegar
Optional: garlic powder or ginger
Instructions
-
Mix tonkatsu sauce ingredients. Set aside.
-
Pound cutlets to ½-inch thickness. Season.
-
Dredge in flour, egg, and panko.
-
Fry in ½-inch oil over medium-high heat, 3–4 min per side. Drain.
-
Slice cutlets. Assemble bowls with rice, cabbage, cutlet, sauce, and toppings.
Notes
Bake instead of fry for lighter version. Store extra sauce refrigerated.