Crispy Japanese Katsu Bowls Recipe
This Crispy Japanese Katsu Bowls Recipe brings the authentic flavors of Japan to your table with golden, crunchy panko-crusted cutlets served over fluffy steamed rice, drizzled with savory-sweet tonkatsu sauce, and topped with crisp cabbage. A perfect harmony of textures and flavors that’s both comforting and restaurant-worthy.
Ingredients
For the Katsu (choose pork, chicken, or tofu):
- 4 boneless pork loin chops or chicken breasts 5–6 oz each or 14–16 oz firm tofu, pressed
- Salt and black pepper to taste
- ½ cup all-purpose flour
- 2 large eggs beaten with 1 tbsp water
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the Bowls:
- 3 cups uncooked short-grain Japanese rice
- 4 –5 cups shredded green cabbage
- 1 small carrot shredded (optional)
- 2 scallions sliced
- 4 eggs soft-boiled or fried (optional)
- Sesame seeds for garnish
- Pickled ginger or Japanese pickles optional
For the Homemade Tonkatsu Sauce:
- ½ cup ketchup
- 3 tbsp Worcestershire sauce
- 2 tbsp soy sauce
- 2 tbsp mirin or rice vinegar
- 1½ tbsp brown sugar
- 1 tsp Dijon mustard optional
- Pinch garlic and onion powder
Instructions
- Cook the rice: Rinse rice until water runs clear. Cook using a rice cooker or stovetop, then keep warm.
- Prepare protein: Pound pork or chicken cutlets to ½-inch thickness. Season both sides with salt and pepper. For tofu, slice and pat dry.
- Set up dredging station: Prepare three shallow bowls — one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat cutlets: Dredge each cutlet in flour, then dip into egg, and finally press into panko until fully coated. Let rest for 10 minutes.
- Heat oil: In a deep skillet, heat oil to 165–175°C (330–350°F).
- Fry: Cook cutlets 3–4 minutes per side until golden brown and crisp. Drain on a wire rack.
- Make the sauce: Whisk all sauce ingredients in a small saucepan. Simmer 2–3 minutes, then cool.
- Assemble bowls: Scoop rice into bowls, top with shredded cabbage, sliced katsu, and drizzle tonkatsu sauce. Garnish with scallions, sesame seeds, and a soft-boiled egg if desired.
Notes
- Tip: Always drain fried katsu on a wire rack, not paper towels, to keep it crispy.
- Storage: Store leftovers in airtight containers. Reheat in a 180°C (350°F) oven for 6–8 minutes to restore crispiness.
- Variations: Try tofu or fish for a lighter version. Add a spicy mayo drizzle for extra flavor.
- Make-ahead: Bread the cutlets up to 6 hours ahead and refrigerate until frying.