Japanese Katsu Bowls with Tonkatsu Sauce

Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts (or pork chops); 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ cup vegetable oil (for frying); 2 cups cooked white rice; ¼ cup tonkatsu sauce (store-bought or homemade); 2 tbsp Japanese mayo (optional); Chopped parsley or green onions for garnish

Posted on June 29, 2025

Japanese Katsu Bowls topped with savory Tonkatsu Sauce served in a bowl

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Japanese Katsu bowls with tonkatsu sauce are a delicious way to enjoy a taste of Japan right at home. The dish features crispy fried chicken or pork cutlets served over fluffy white rice, topped with a savory tonkatsu sauce that adds a rich, tangy flavor. This recipe captures the essence of comfort food and is perfect for anyone looking to try something new and exciting in the kitchen. The combination of textures, the crunchy exterior of the katsu and the soft rice creates a satisfying meal that is both easy to prepare and delightful to eat. Making these bowls is a fun family activity, where everyone can help assemble their meal. Let’s dive into how to make this delectable dish!

Why Make This Recipe

This recipe for Japanese Katsu bowls is perfect for anyone craving a comforting and hearty meal. It’s quick to prepare, making it ideal for busy weeknights or a special weekend treat. By making katsu at home, you can control the ingredients and achieve that crave-worthy crunch without the need for takeout. Plus, you can customize the dish to suit your tastes, whether you prefer chicken, pork, or even a vegetarian option. It’s a fun and delicious way to bring a taste of Japan into your kitchen.

How to Make Japanese Katsu Bowls

Ingredients

2 boneless, skinless chicken breasts (or pork chops)
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ cup vegetable oil (for frying)
2 cups cooked white rice
¼ cup tonkatsu sauce (store-bought or homemade)
2 tbsp Japanese mayo (optional)
Chopped parsley or green onions for garnish

Special Equipment:

Shallow frying pan
Meat mallet (to pound chicken evenly)
Wire rack (for draining excess oil)

Directions

Prepare the Chicken: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and garlic powder.
Coat the Chicken: Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece in flour, dip into the egg, and then press into panko to fully coat.
Fry to Perfection: Heat oil in a pan over medium heat. Once hot, fry each piece for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.
Assemble the Bowls: Divide the rice between bowls, slice the katsu, and place it on top. Drizzle with tonkatsu sauce and Japanese mayo. Garnish with chopped parsley or green onions.
Serve & Enjoy: Dig in while it’s hot and crispy!

How to Serve Japanese Katsu Bowls

To serve Japanese Katsu bowls, start by placing a generous serving of cooked white rice at the bottom of each bowl. Once the katsu is fried to a golden perfection and has rested briefly, slice it into strips for easy eating. Place the sliced katsu on top of the rice and drizzle with a generous amount of tonkatsu sauce, adding a bit of Japanese mayo if desired. Finally, sprinkle some chopped parsley or green onions on top for a burst of color and freshness. Enjoy the bowls while they are hot for the best experience!

How to Store Japanese Katsu Bowls

If you have leftovers, store them in an airtight container in the refrigerator. For the best taste, it is recommended to separate the katsu from the rice before storing. This helps keep the katsu crispy. The katsu can be reheated in an air fryer or oven to maintain its crunch, while the rice can simply be microwaved. Enjoy the leftovers within 2 to 3 days for the best quality and taste.

Tips to Make Japanese Katsu Bowls

Choose the Right Meat: Boneless chicken breasts or pork chops both work well for katsu. Make sure to pound the meat evenly to ensure it cooks thoroughly and remains juicy.
Use Panko Breadcrumbs: Panko breadcrumbs are lighter and crispier than regular breadcrumbs, giving your katsu a satisfying crunch.
Fry at the Right Temperature: Make sure your oil is hot enough (about 350°F) before adding the meat. If the oil is not hot, the katsu may absorb too much oil and become soggy.
Experiment with sauces: If you like adventure, try adding other sauces like spicy mayo or teriyaki sauce for a unique twist!

Variation

While traditional katsu is made with chicken or pork, you can easily adapt it to suit various diets. Try using tofu or eggplant for a vegetarian version. Just ensure to coat and fry them similarly to keep that delightful crunch while keeping it meat-free.

Conclusion

Japanese Katsu bowls offer a wonderful way to enjoy a comforting and flavorful meal with loved ones. With just a few simple steps, you can prepare this dish at home and impress your family or friends. The combination of crispy katsu, soft rice, and zesty tonkatsu sauce is sure to delight your taste buds. So why not gather your ingredients and give this easy recipe a try today? You might just find a new favorite dish!

FAQs

1. Can I make Katsu bowls with a different type of meat?
Yes! You can use pork or even tofu and eggplant for a vegetarian option.

2. Is tonkatsu sauce hard to find?
No, tonkatsu sauce can be found in most grocery stores or Asian markets. You can also make your own at home!

3. Can I freeze Katsu bowls?
It’s best to freeze the katsu and rice separately. Freeze cooked katsu in an airtight container and reheat in the oven for the best texture.