Description
Japanese Katsu Bowls with Tonkatsu Sauce offer a delightful blend of crispy cutlets, fluffy rice, and a savory-sweet sauce that elevates comfort food to new heights. This quick and easy recipe is perfect for busy weeknights or when you’re looking to indulge in a delicious meal without the fuss. The crunchy panko coating perfectly complements the tender meat, while the homemade tonkatsu sauce adds depth of flavor. Customize your bowl with your favorite toppings such as green onions or pickled vegetables, and enjoy a satisfying dish that feels just like dining out.
Ingredients
Scale
- 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 (store-bought or homemade)
- Oil for frying (vegetable or canola)
Instructions
- Pound the chicken or pork to an even thickness of about ½ inch and season with salt and pepper.
- Set up a breading station: one bowl with flour, another with beaten eggs, and a third with panko breadcrumbs.
- Dredge each cutlet in flour, dip in eggs, then press into panko until evenly coated.
- Heat oil in a large frying pan over medium-high heat (350°F/175°C). Fry each cutlet for about 3-4 minutes per side until golden brown.
- Drain on paper towels, then assemble bowls by layering cooked rice, sliced cutlets, and drizzling with tonkatsu sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 660
- Sugar: 6g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 140mg