Go Back
–+ servings
Japanese Katsu Bowls with Tonkatsu Sauce

Delicious Japanese Katsu Bowls with Tonkatsu Sauce at Home

Experience authentic Japanese Katsu Bowls with Tonkatsu Sauce, featuring crispy cutlets and fluffy rice.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cutlets
  • 1 pound Pork or Chicken Cutlets Choose pork for classic katsu or chicken for a lighter option.
  • 1 cup Panko Breadcrumbs Essential for crispiness; can substitute with regular breadcrumbs.
  • 2 large Eggs Beaten; can use flax egg for a vegan option.
For the Tonkatsu Sauce
  • ½ cup Ketchup Adds sweetness and tang.
  • ¼ cup Soy Sauce Brings depth and umami; swap with tamari for gluten-free.
  • 2 tablespoons Mirin or Rice Vinegar For sweetness and acidity; apple cider vinegar is a substitute.
  • 1 tablespoon Sugar Balances the sauce flavors.
For Serving
  • 4 cups Steamed Rice Use brown or cauliflower rice for lighter option.

Equipment

  • Large skillet
  • Medium Bowl
  • Meat Mallet
  • Shallow Bowls
  • Tongs

Method
 

Step‑by‑Step Instructions
  1. Prepare the Tonkatsu Sauce by combining ketchup, soy sauce, mirin, and sugar in a medium bowl. Whisk until smooth.
  2. Flatten the cutlets between plastic wrap to about ½ inch thick using a meat mallet.
  3. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Dredge each cutlet through the station.
  4. Heat vegetable oil in a skillet over medium heat. Fry the cutlets for 3-4 minutes on each side until golden brown.
  5. Transfer cooked cutlets to a paper towel-lined plate to absorb excess oil. Let rest for a few minutes before slicing.
  6. Assemble bowls with steamed rice, sliced katsu, and drizzle with tonkatsu sauce.
  7. Serve immediately, garnished with green onions or sesame seeds if desired.

Nutrition

Serving: 1bowlCalories: 700kcalCarbohydrates: 80gProtein: 45gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 10gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

For best texture, reheat cutlets in the oven at 400°F (200°C) for about 10-12 minutes if stored.

Tried this recipe?

Let us know how it was!