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–+ servings
Japanese Katsu Bowls

Crispy Japanese Katsu Bowls You Can Make at Home

Enjoy delicious Japanese Katsu Bowls with crispy cutlets and flavorful tonkatsu sauce, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cutlets
  • 4 pieces Pork or Chicken Cutlets Use tofu for a vegetarian option.
  • 1 cup Panko Breadcrumbs
  • 1/2 cup Flour Substitute with gluten-free flour if needed.
  • 2 large Eggs Beat until pale yellow.
For the Rice
  • 2 cups Rice Jasmine or white rice is preferred.
For the Sauce
  • 1/2 cup Tonkatsu Sauce Store-bought or homemade.
Seasoning
  • to taste Salt
  • to taste Pepper

Equipment

  • Frying pan
  • Shallow dishes
  • Small saucepan

Method
 

Step‑by‑Step Instructions for Japanese Katsu Bowls
  1. Season the cutlets with salt and pepper. Set up a breading station with flour, eggs, and panko breadcrumbs.
  2. Dredge the cutlet in flour, dip in beaten eggs, then coat with panko breadcrumbs.
  3. Heat oil in a frying pan over medium heat. Fry the cutlets for 3-4 minutes on each side until golden brown.
  4. Prepare the rice by rinsing it and cooking according to package instructions.
  5. For homemade tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a saucepan and heat until thick.
  6. Assemble the bowl with rice at the bottom, topped with cutlets and drizzled with tonkatsu sauce.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 160mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 3mg

Notes

Store leftover cutlets and rice separately to maintain texture. Freeze uncooked cutlets for longer storage.

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