Japanese Katsu Bowls with Tonkatsu Sauce

In the world of Japanese cuisine, katsu dishes have gained immense popularity, celebrated for their crunchy texture and savory flavors. From bustling izakayas to home kitchens, katsu, which translates to "cutlet," has become a beloved staple. The dish typically features breaded and fried meat, served with a tangy sauce, making it a favorite among both locals and visitors. Today, we are excited to share a detailed recipe for Crispy Katsu Bowls with Homemade Tonkatsu Sauce, a dish that perfectly captures the essence of katsu while offering versatility with your choice of protein. Whether you opt for tender pork chops or juicy chicken breasts, this recipe promises a delightful crunch and a burst of flavor that will leave you wanting more.

Japanese Katsu Bowls with Tonkatsu Sauce

Savor the deliciousness of homemade Crispy Katsu Bowls! This recipe features perfectly breaded pork chops, fried to golden perfection and served over a bed of fluffy Japanese rice. The homemade tonkatsu sauce adds a delightful tangy-sweet flavor, making each bite irresistible. Garnished with fresh cabbage and green onions, this dish is not only comforting but also visually stunning. Ideal for a cozy dinner or impressing guests! Dive in and enjoy!

Print Recipe Pin Recipe

Ingredients

2 boneless pork chops (or chicken breasts)

Salt and black pepper, to taste

1 cup all-purpose flour

2 large eggs, beaten

2 cups panko breadcrumbs

Vegetable oil, for frying

2 cups cooked Japanese rice (short-grain)

1 cup shredded cabbage (for garnish)

2 green onions, sliced (for garnish)

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sugar

1 teaspoon Dijon mustard

1 teaspoon garlic powder

1/2 teaspoon ground ginger

Instructions

Prepare the Tonkatsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, garlic powder, and ground ginger. Mix well and set aside.

Prepare the Meat: Season the pork chops (or chicken breasts) with salt and black pepper on both sides.

Breading Process:

- Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.

- Dip each piece of meat first in flour, ensuring it's coated evenly. Shake off any excess.

- Next, dip into the beaten eggs, allowing any excess to drip off.

- Finally, coat the meat in panko breadcrumbs, pressing gently to adhere.

Fry the Meat:

- In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat.

- Once the oil is hot (you can test it by dropping a breadcrumb in; it should sizzle), carefully add the breaded meat.

- Fry the meat for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and place on paper towels to absorb excess oil.

Assemble the Bowls:

- Prepare two bowls by placing a generous serving of cooked Japanese rice at the bottom.

- Slice the fried katsu into thin strips and arrange on top of the rice.

- Add a handful of shredded cabbage beside the katsu.

- Drizzle a generous amount of the homemade tonkatsu sauce over the meat and rice.

- Garnish with sliced green onions.

Serve and Enjoy: Serve the katsu bowls immediately while hot, with extra tonkatsu sauce on the side if desired.

Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2