Japanese Katsu Bowls with Tonkatsu Sauce
Indulge in the delightful crunch and umami flavor of Japanese Katsu Bowls with Tonkatsu Sauce. This satisfying dish features crispy, panko-breaded beef or chicken cutlets, served over a bed of fluffy Japanese short-grain rice and drizzled with a rich, homemade tonkatsu sauce. Perfect for busy weeknights or family gatherings, this recipe is not only quick to prepare but also customizable to fit any taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless beef chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey (as a substitute for mirin)
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 2 cups cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1 green onion, sliced
Instructions
- Season beef or chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat. Fry each cutlet for about 3–4 minutes on each side until golden brown. Drain on a wire rack.
- In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and garlic powder to make the tonkatsu sauce.
- Serve warm rice topped with sliced katsu and drizzled with tonkatsu sauce. Garnish with shredded cabbage and green onions.
Nutrition
- Serving Size: 1 serving
- Calories: 630
- Sugar: 10g
- Sodium: 840mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 210mg