Crispy, golden breaded pork cutlets sliced over fluffy steamed rice and drizzled with thick, tangy Tonkatsu sauce—Japanese Katsu Bowls offer the perfect balance of texture and flavor. Each bite is a combination of juicy meat, crunchy coating, and the umami-packed richness of the sauce. It’s a comforting dish that feels both indulgent and homey.
Ideal for a quick weeknight dinner or a hearty lunch, Katsu Bowls are beloved in Japan and across the world for their simplicity and craveable nature. Once you’ve tried making this at home, it might just become a permanent part of your easy dinner rotation.
Ingredients for this Japanese Katsu Bowls with Tonkatsu Sauce
- 2 boneless pork chops (1/2 to 3/4 inch thick)
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 1 egg, beaten
- 3/4 cup panko breadcrumbs
- Oil for frying (vegetable or canola)
- 2 cups cooked Japanese short-grain rice
- 2 tablespoons green onions, finely chopped
For Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or sugar if unavailable)
- 1 teaspoon Dijon mustard
Step 1: Prepare the Pork
Trim any excess fat from the pork chops and use a meat mallet to gently pound them to an even thickness. Season both sides with salt and pepper.
Step 2: Bread the Cutlets
Set up a dredging station with three shallow bowls: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dip each pork chop into the flour, shaking off excess, then into the egg, and finally coat well with panko.
Step 3: Fry to Golden Perfection
In a skillet, heat about 1/2 inch of oil over medium-high heat. When the oil is hot (around 350°F or 175°C), carefully place the breaded pork into the pan. Fry until golden brown and crispy, about 3–4 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain.
Step 4: Make the Tonkatsu Sauce
While the pork is resting, combine all sauce ingredients in a small bowl. Stir until smooth and well blended.
Step 5: Assemble the Bowls
Slice the pork into strips. Scoop steamed rice into bowls, place pork cutlet slices on top, and drizzle with Tonkatsu sauce. Sprinkle with chopped green onions to finish.
Frequently Asked Questions
How can I make this gluten-free?
Use gluten-free panko breadcrumbs, gluten-free soy sauce, and rice flour instead of all-purpose flour.
Can I use chicken instead of pork?
Yes! Chicken breasts or thighs work wonderfully in this recipe and can be prepared the same way.
Is Tonkatsu sauce spicy?
Not particularly. It’s more tangy and savory than spicy, with a hint of sweetness.
What rice is best for Katsu Bowls?
Japanese short-grain rice is the traditional and best choice. It’s sticky and slightly sweet.
Can I bake the cutlets instead of frying?
Yes, though they won’t be as crispy. Bake at 425°F (220°C) for about 20 minutes, flipping halfway.
What other toppings can I add?
Shredded cabbage, pickled ginger, sesame seeds, or a fried egg all make tasty additions.
Japanese Katsu Bowls with Tonkatsu Sauce
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Dinner
Description
Crispy on the outside, juicy in the center, and served over a warm bed of fluffy rice, these Japanese Katsu Bowls with Tonkatsu Sauce are the ultimate comfort food. Perfect for those in search of a quick dinner idea or a satisfying lunch, this easy recipe delivers on flavor and texture. The sweet-savory tang of the Tonkatsu sauce melds beautifully with the golden-fried pork cutlet, making it a go-to meal when you need something fast, delicious, and hearty. This dish fits right into your weekly food ideas list, especially if you’re craving something homey yet exciting.
Ingredients
2 boneless pork chops (1/2 to 3/4 inch thick)
Salt and pepper to taste
1/2 cup all-purpose flour
1 egg, beaten
3/4 cup panko breadcrumbs
Oil for frying (vegetable or canola)
2 cups cooked Japanese short-grain rice
2 tablespoons green onions, finely chopped
Tonkatsu Sauce:
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (or sugar)
1 teaspoon Dijon mustard
Instructions
- Trim and pound pork chops to even thickness. Season with salt and pepper.
- Dredge each in flour, dip in beaten egg, then coat in panko breadcrumbs.
- Heat oil in a skillet and fry pork until golden brown and cooked through, 3-4 mins per side.
- Drain on paper towels.
- In a small bowl, whisk all sauce ingredients until smooth.
- Slice pork, serve over cooked rice, drizzle with Tonkatsu sauce, and top with chopped green onions.