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Japanese Katsu Bowls with Tonkatsu Sauce

Irresistibly Juicy Japanese Katsu Bowls with Tonkatsu Sauce

Delight in Japanese Katsu Bowls with Tonkatsu Sauce, featuring crispy panko cutlets over rice for a comforting meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Comfort Foods
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cutlets
  • 4 pieces Pork or Chicken Cutlets pounded to ½ inch thickness
  • 1 cup Flour can use gluten-free flour
  • 2 large Eggs beaten
  • 2 cups Panko Breadcrumbs can use gluten-free panko
  • 1 cup Oil for Frying vegetable oil with high smoke point
For the Tonkatsu Sauce
  • ½ cup Ketchup
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Soy Sauce low-sodium options work well
  • 1 tablespoon Sugar adjust to taste
For Serving
  • 4 cups Steamed White Rice
  • ½ cup Fresh Parsley or Green Onions optional garnish

Equipment

  • large skillet
  • shallow bowls

Method
 

Preparation
  1. Start by pounding your chicken or pork to a ½ inch thickness, then season each side with salt and pepper for enhanced flavor.
  2. Arrange three shallow bowls filled with flour, beaten eggs, and panko breadcrumbs to create your breading assembly line.
  3. Dredge each cutlet in flour, then dip it into the beaten eggs, and press into the panko breadcrumbs.
  4. In a large skillet, heat vegetable oil over medium heat until it reaches 350°F (175°C).
  5. Carefully add the breaded cutlets to the pan, cooking for 3-4 minutes on each side until golden brown and crispy.
  6. In a bowl, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar, adjusting to taste.
  7. Place a serving of rice in each bowl, slice the cutlets and layer them on top, drizzling with tonkatsu sauce and garnishing as desired.
  8. Serve hot and enjoy!

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 30mgIron: 10mg

Notes

For extra-crispy cutlets, consider a double frying method. Store any leftovers in an airtight container for up to 3 days.

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