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Japanese Katsu Bowl with Tonkatsu Sauce served in a traditional dish

Japanese Katsu Bowls with Tonkatsu Sauce

A delightfully crispy and savory dish featuring panko-coated chicken or pork served over fluffy rice, drizzled with tangy tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 2 pieces boneless, skinless chicken breasts (or pork chops) Pork chops can be used as an alternative to chicken.
  • 1 cup all-purpose flour For dredging.
  • 2 large eggs, beaten For coating.
  • 2 cups panko breadcrumbs Provides the crispy coating.
  • 1 tsp salt For seasoning.
  • ½ tsp black pepper For seasoning.
  • ½ tsp garlic powder For seasoning.
  • ½ cup vegetable oil For frying.
For Serving
  • 2 cups cooked white rice Base for the katsu.
  • ¼ cup tonkatsu sauce Store-bought or homemade.
  • 2 tbsp Japanese mayo Optional topping.
  • to taste Chopped parsley or green onions For garnish.

Method
 

Preparation
  1. Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and garlic powder.
Coating
  1. Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece in flour, dip into the egg, and then press into panko to fully coat.
Frying
  1. Heat oil in a pan over medium heat. Once hot, fry each piece for 3-4 minutes per side until golden brown and cooked through.
  2. Drain on a wire rack.
Assembly
  1. Divide the rice between bowls, slice the katsu, and place it on top.
  2. Drizzle with tonkatsu sauce and Japanese mayo.
  3. Garnish with chopped parsley or green onions.
Serve
  1. Dig in while it’s hot and crispy!

Notes

If storing leftovers, place cooled chicken and rice in separate airtight containers. Reheat in a frying pan and microwave respectively.