Japanese Katsu Bowls

Japanese Katsu Bowls are a comforting dish featuring crispy panko-fried cutlets served over rice, paired with a tangy homemade tonkatsu sauce and often accompanied by fresh cabbage slaw.

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Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Japanese

Calories: 650

Ingredients Method Notes

Ingredients

For the Katsu

4 pieces pork cutlets (tonkatsu) Use either lean fillet (hire) or richer loin (rosu).
1 cup all-purpose flour For dredging the cutlets.
2 large eggs Beaten, for coating.
2 cups panko breadcrumbs Light and airy for best crunch.
4 cups short-grain Japanese rice Cooked, as a base for serving.

For the Tonkatsu Sauce

1/4 cup ketchup Base for the sauce.
2 tablespoons Worcestershire sauce Provides tangy depth.
1 tablespoon soy sauce or oyster sauce For added umami.
1 teaspoon vinegar or lemon juice To balance the richness.

For Serving

4 cups shredded cabbage Acts as a palate cleanser.
4 cups miso soup Traditional accompaniment.
1 cup pickles (tsukemono) For a sour crunch.

Method

Preparation

Cook the rice according to package instructions.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
Dredge each pork cutlet in flour, dip in the egg, and coat with panko, pressing firmly.

Frying

Heat oil in a deep pan to 350°F (175°C).
Fry the coated cutlets until golden and crispy, about 3-4 minutes per side.
Remove and drain on paper towels.

Sauce Making

In a small bowl, mix together ketchup, Worcestershire sauce, soy sauce, and vinegar or lemon juice.
Let the sauce sit for at least 30 minutes to meld the flavors.

Assembly

Serve the fried cutlets over cooked rice.
Drizzle with tonkatsu sauce and serve with shredded cabbage, miso soup, and pickles.

Notes

For a lighter version, substitute pork with chicken cutlets or even firm white fish. Leftovers can be stored in the fridge for up to 3 days.