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Japanese Katsu Bowl

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Recreate the warmth of a Japanese izakaya with this delicious Katsu bowl featuring crispy cutlets and tangy tonkatsu sauce.

Ingredients

Scale
  • 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
  • 1 cup panko breadcrumbs
  • ½ cup all-purpose flour
  • 2 large eggs (beaten)
  • 3 cups cooked white rice (sushi rice preferred)
  • ½ cup tonkatsu sauce (store-bought or homemade)
  • Oil for frying
  • Fresh parsley or green onion for garnish (optional)

Instructions

  1. Pound the cutlets to even thickness and season with salt and pepper.
  2. Arrange your breading station with bowls for flour, beaten eggs, and panko breadcrumbs.
  3. Coat each cutlet in flour, dip in beaten eggs, and then press into panko breadcrumbs.
  4. Heat oil in a frying pan until it reaches 350°F (175°C).
  5. Fry the coated cutlets until golden brown—about 3-4 minutes per side for chicken and 2-3 minutes per side for pork.
  6. Drain cutlets on paper towels to remove excess oil.
  7. Assemble your Katsu bowls with rice, sliced cutlets, tonkatsu sauce, and garnish.

Notes

Ensure that the oil is hot enough for best results. Leftovers can be kept in an airtight container for up to 3 days.

Nutrition

Find it online: https://tashirecipez.com/katsu-bowls-with-tonkatsu-sauce-japanese-style/

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