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Japanese Katsu Bowls with Tonkotsu Sauce Recipe

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4.3 from 37 reviews

  • Author: Sara
  • Total Time: 40 minutes
  • Yield: 4 servings

Description

Crispy breaded chicken served over fluffy rice with fresh vegetables and rich tonkatsu sauce creates a flavorful and satisfying Japanese katsu bowl perfect for a delicious dinner.

Ingredients

Chicken Katsu

  • 2 boneless chicken breasts
  • Salt and black pepper to taste
  • ½ cup flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • Oil for frying

Bowls

  • 2 cups cooked rice
  • Shredded cabbage
  • Sliced cucumber
  • Green onions for garnish

Tonkatsu Sauce

  • ¼ cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp brown sugar

Instructions

  1. Prepare Chicken: Pound the chicken breasts to an even thickness for uniform cooking, then season both sides with salt and black pepper.
  2. Coat Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
  3. Heat Oil: Pour enough oil into a skillet to cover the bottom, and heat over medium heat until hot but not smoking.
  4. Fry Chicken: Fry the breaded chicken breasts for about 4–5 minutes on each side or until they are golden brown and cooked through, ensuring juicy and crispy cutlets.
  5. Make Tonkatsu Sauce: In a small bowl, combine ketchup, Worcestershire sauce, soy sauce, and brown sugar; stir well until smooth and the sugar has dissolved.
  6. Slice Chicken: Remove the cooked chicken from the skillet, let it rest briefly, then slice into strips suitable for serving.
  7. Assemble Bowls: Distribute cooked rice evenly into bowls, top with shredded cabbage, sliced cucumber, and arrange sliced chicken atop.
  8. Finish & Serve: Drizzle the prepared tonkatsu sauce over the assembled bowls and garnish with sliced green onions for freshness and color.

Notes

  • Serve with pickled ginger for an authentic Japanese flavor boost.
  • For a traditional variation, substitute chicken breasts with pork cutlets.
  • Using panko breadcrumbs ensures the crispiest, lightest texture on the fried cutlets.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Frying
  • Cuisine: Japanese

Find it online: https://sarasplate.com/japanese-katsu-bowls-with-tonkotsu-sauce-recipe/