Description
Japanese Katsu Bowls with crispy chicken or pork cutlets, fluffy rice, and rich homemade tonkatsu sauce.
Ingredients
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
Oil for frying (vegetable or canola)
Fresh parsley or green onion for garnish
Instructions
1. Pound chicken to ½-inch thickness and season with salt and pepper.
2. Set up three bowls: flour, beaten eggs, and panko.
3. Coat cutlet in flour, dip in egg, then press into panko.
4. Heat oil to 350°F (175°C).
5. Fry 3–4 minutes per side until golden and cooked through.
6. Mix tonkatsu sauce ingredients if making homemade.
7. Assemble bowls with rice, sliced katsu, and drizzle sauce.
8. Garnish and serve immediately.
Notes
Bake at 400°F for 18–20 minutes for a lighter option.
Use sushi rice for authentic texture.
Do not overcrowd the pan while frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 8g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 165mg