Description

Discover the comfort of Japanese cuisine with these Japanese Katsu Bowls, featuring golden, crispy breaded cutlets served over fluffy steamed rice, topped with savory homemade Tonkatsu sauce, crisp shredded cabbage, and a sprinkle of green onions. A perfect blend of textures and flavors, this easy-to-follow recipe brings a beloved Japanese classic right to your kitchen table.

Ingredients

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For the Chicken or Pork Katsu

2 boneless, skinless chicken breasts OR 2 boneless pork chops
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying (about 1 cup)

For the Tonkatsu Sauce

1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon mirin (or substitute with a touch of honey)
1 tablespoon sugar
1/2 teaspoon Dijon mustard

For Serving

4 cups cooked Japanese short-grain rice
2 cups finely shredded green cabbage
2 green onions, thinly sliced
Sesame seeds (optional, for garnish)

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Instructions

Prepare the Meat – Pat the chicken breasts or pork chops dry. If using chicken breasts, slice in half horizontally to create cutlets. Pound each piece to about 1/2-inch thickness for even cooking. Season both sides with salt and pepper.
Bread the Cutlets – Set up a breading station with three shallow bowls: one with the flour, one with the beaten eggs, and one with panko breadcrumbs. Coat each cutlet first in flour, then dip into the egg, and finally, generously press into the panko to adhere.
Fry the Katsu – Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. When the oil shimmers, carefully add the breaded cutlets. Fry for 3-4 minutes per side, until deeply golden and cooked through. Work in batches if needed. Transfer to a paper towel-lined plate to drain extra oil.
Make the Tonkatsu Sauce – In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and Dijon mustard until smooth. Taste and adjust seasoning if needed. Set aside.
Assemble the Bowls – Divide the cooked rice among serving bowls. Slice the katsu into strips, and arrange over the rice. Top each bowl with a generous handful of shredded cabbage, a drizzle of Tonkatsu sauce, sliced green onions, and a sprinkle of sesame seeds if using. Serve warm and enjoy!

Notes

For extra crispiness, let the breaded cutlets rest 10 minutes before frying.
Pork or chicken both work beautifully, or try with tofu for a vegetarian option.
You can make the Tonkatsu sauce ahead; store in the fridge up to 1 week.
Japanese short-grain rice provides traditional texture, but use any steamed rice you prefer.

Nutrition

Serving Size: 1 bowl
Calories: 675
Sugar: 11g
Sodium: 870mg
Fat: 23g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 80g
Fiber: 3g
Protein: 32g
Cholesterol: 145mg