Japanese Katsu Bowls Tonkatsu (Print Version)
Crispy cutlets, fluffy rice, and savory-sweet tonkatsu sauce bring Japanese comfort to your table.
# Ingredients:
01 -
2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)
02 -
1 cup panko breadcrumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs (beaten)
05 -
3 cups cooked white rice (sushi rice preferred)
06 -
½ cup tonkatsu sauce (store-bought or homemade)
07 -
Oil for frying (vegetable or canola)
08 -
Fresh parsley or green onion for garnish (optional)
→ Tonkatsu Sauce Ingredients
09 -
3 tbsp ketchup
10 -
2 tbsp Worcestershire sauce
11 -
1 tbsp soy sauce
12 -
1 tsp sugar
# Steps:
01 -
Pound chicken to ½-inch thickness and season with salt and pepper.
02 -
Set up a breading station with three bowls: one for flour, one for beaten eggs, and one for panko breadcrumbs.
03 -
Coat each cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
04 -
Heat oil in a large frying pan over medium-high heat to about 350°F (175°C). Fry the cutlets for 3-4 minutes per side (for chicken) or 2-3 minutes per side (for pork) until golden and cooked through. Transfer to a paper towel-lined plate.
05 -
If making homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness to taste.
06 -
Assemble bowls by adding cooked rice, sliced cutlets, and a generous drizzle of tonkatsu sauce. Garnish with parsley or green onions, if desired. Serve immediately.