Katsu Bowls with Tonkatsu Sauce

The first time I made katsu bowls with tonkatsu sauce was on a chilly Sunday evening when I needed something warm hearty and deeply satisfying and from the first crunchy bite to the savory-sweet finish I knew I’d be making it again and again. The crispy cutlet layered over fluffy rice with that drizzle of thick sauce just hit every comforting note I was craving.

Now I love making this dish anytime I want to treat myself or impress guests with something that looks fancy but is secretly really simple and fun to put together and every time I serve it there’s always silence at the table – the good kind where everyone’s too busy enjoying their bowl to talk.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Boneless pork cutlets (or chicken) – The protein base that crisps up beautifully
• Salt and pepper – To season the meat before coating
• All-purpose flour – The first step in getting that crispy breading to stick
• Eggs – Help bind the breadcrumbs to the cutlet
• Panko breadcrumbs – The key to a super light and crunchy crust
• Vegetable oil – For frying the cutlets until golden brown
• Cooked Japanese rice – The soft and sticky foundation of the bowl
• Tonkatsu sauce – Sweet tangy and rich it brings the whole bowl together
• Shredded cabbage – Adds crunch freshness and balance
• Soft-boiled egg – A creamy and rich topping
• Green onions and sesame seeds – Optional garnish for a pop of flavor and texture

Tools You’ll Need

• Meat mallet or rolling pin – To pound the pork evenly for faster and even cooking
• Shallow bowls – For dredging the pork in flour egg and breadcrumbs
• Frying pan or deep skillet – To cook the cutlets until golden and crispy
• Tongs – For safely flipping the pork while frying
• Paper towels or wire rack – To drain off excess oil
• Rice cooker or pot – For preparing the perfect sticky rice
• Small saucepan – To warm or mix the tonkatsu sauce if making homemade

Instructions

Step 1:

I start by gently pounding the pork cutlets until they’re about 1/2 inch thick and then season them on both sides with salt and pepper.

Step 2:

Next I dredge each cutlet in flour shake off the excess dip into beaten eggs and coat generously with panko breadcrumbs.

Step 3:

In a large skillet I heat the oil over medium-high and fry the cutlets for about 3–4 minutes per side until they’re crispy and golden.

Step 4:

Once cooked I transfer them to a wire rack or paper towels to drain and rest for a couple of minutes.

Step 5:

I slice the cutlets into strips and get ready to assemble the bowls starting with a scoop of hot rice at the bottom.

Step 6:

I layer the shredded cabbage next then arrange the sliced katsu on top and drizzle everything with plenty of tonkatsu sauce.

Step 7:

To finish I add a halved soft-boiled egg and sprinkle with green onions and sesame seeds for extra flair.

Tips

I always use pork loin or chicken breast depending on what I have and both work beautifully

If I want to skip frying I sometimes air-fry or oven-bake the katsu – it’s not as crispy but still satisfying

The tonkatsu sauce can be store-bought or made at home with ketchup Worcestershire and soy sauce

I like prepping extra cutlets and freezing them breaded and uncooked so I can fry them fresh later

Ways to Serve

With miso soup and pickled veggies for a full Japanese meal

As a bento box lunch with sliced fruit and salad

On top of curry rice for a katsu curry twist

Swapped with chicken or tofu for a different spin

With an extra drizzle of spicy mayo for a fusion-style bowl

Frequently Asked Questions

What’s in a Katsu Bowl with Tonkatsu Sauce?

A katsu bowl with tonkatsu sauce features a crispy breaded pork or chicken cutlet over rice with shredded cabbage a soft-boiled egg and a drizzle of sweet and tangy tonkatsu sauce.

Can I use chicken instead of pork for Katsu Bowls with Tonkatsu Sauce?

Yes chicken breast or thigh works wonderfully and is a popular alternative to pork in katsu bowls with tonkatsu sauce.

Is tonkatsu sauce the same as soy sauce?

No tonkatsu sauce is thicker and sweeter made with fruit purees and spices while soy sauce is salty and thin – they taste completely different.

See You in the Kitchen

I hope you give these katsu bowls with tonkatsu sauce a try! It’s one of those meals that feels special but is easy enough to enjoy on a weeknight – and totally satisfying. Let me know how it turns out for you and don’t forget to save the recipe!

Happy Cooking!

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