Japanese Katsu Bowls (Print Version)
Crispy golden cutlets over fluffy rice drizzled with savory-sweet tonkatsu sauce - comfort food ready in just 30 minutes.
# Ingredients:
→ Cutlet Base
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
02 -
Salt and pepper to taste
→ Breading Station
03 -
1 cup panko breadcrumbs
04 -
½ cup all-purpose flour
05 -
2 large eggs, beaten
→ Bowl Components
06 -
3 cups cooked white rice (sushi rice preferred)
07 -
Oil for frying (vegetable or canola)
08 -
Fresh parsley or green onion for garnish (optional)
→ Homemade Tonkatsu Sauce
09 -
3 tbsp ketchup
10 -
2 tbsp Worcestershire sauce
11 -
1 tbsp soy sauce
12 -
1 tsp sugar
# Steps:
01 -
Season pounded chicken or pork cutlets with salt and pepper on both sides.
02 -
Arrange three bowls in sequence: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Coat each cutlet first in flour, then dip in beaten egg, and finally press into panko breadcrumbs until evenly coated.
04 -
Heat frying oil in a large pan over medium-high heat until it reaches approximately 350°F (175°C).
05 -
Fry cutlets for 3-4 minutes per side for chicken or 2-3 minutes per side for pork until golden brown and cooked through. Transfer to paper towel-lined plate to drain excess oil.
06 -
If making homemade tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness according to preference.
07 -
Place a portion of cooked rice in each bowl, top with sliced katsu cutlets, and drizzle generously with tonkatsu sauce. Garnish with chopped parsley or green onions if desired.
# Notes:
01 -
For best results, use a meat mallet to ensure even thickness when pounding cutlets.
02 -
Store-bought tonkatsu sauce can be substituted for the homemade version.
03 -
For an authentic experience, serve with shredded cabbage on the side.