Golden, crispy cutlets paired with fluffy Japanese rice, tangy tonkatsu sauce, and creamy Japanese mayo — this katsu bowl is comfort food at its best.
Whether made with pork or chicken, each bite is a perfect balance of crunch, savory depth, and a touch of sweetness. Add optional garnishes like shredded cabbage or green onion, and you’ve got a bowl that feels both indulgent and fresh.
This dish is a staple of Japanese home-style cooking, often enjoyed as an easy weeknight dinner or a hearty lunch that keeps you full and satisfied.
The beauty lies in its simplicity: lightly breaded cutlets fried until crisp, laid over warm rice, and finished with bold sauces that make every bite pop with flavor.
My Opinion
I loved making this katsu bowl because it gave me that restaurant-style flavor right in my own kitchen. The process was straightforward — just a quick breading station, a shallow fry, and a couple of easy sauces — yet the result looked and tasted like something I’d happily order at a Japanese café.
The crispy breading stayed intact, and the tonkatsu sauce added such a tangy, savory-sweet kick that paired perfectly with the creamy mayo drizzle.
The real surprise was how versatile this recipe turned out to be. I tried it once with pork chops and once with chicken, and both versions were equally delicious.
It’s the kind of meal that feels special enough to serve to friends but is still simple enough for a weekday dinner. Honestly, this recipe has become one of my go-to’s when I want something satisfying, flavorful, and comforting.
Why You’ll Love This Recipe
- ✅ Crispy, juicy cutlets with perfect crunch every time.
- ✅ Two bold sauces that balance tangy, sweet, and creamy flavors.
- ✅ Flexible protein choice — pork, chicken, or even tofu.
- ✅ Comforting and filling, yet customizable with fresh toppings.
- ✅ Ready in just 30 minutes, ideal for weeknights.
Tools You’ll Need
- Meat mallet (for pounding the cutlets)
- Three shallow bowls (for breading station)
- Large skillet or frying pan
- Cooking thermometer (to monitor oil temperature)
- Tongs or slotted spoon (for frying)
- Wire rack or paper towel-lined plate (for draining cutlets)
- Mixing bowls (for sauces)
Ingredients
For the Cutlets
- 2 boneless pork chops or chicken breasts, pounded thin
- Salt and pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil for frying (canola or vegetable)
For the Bowls
- 2 cups cooked Japanese short-grain rice
- Optional: shredded cabbage, sesame seeds, sliced green onions
For the Tonkatsu Sauce
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin (or 1 tbsp sugar as substitute)
- ½ tsp Dijon mustard
For the Japanese Mayo Sauce
- 3 tbsp Japanese mayo (Kewpie preferred)
- 1 tsp rice vinegar
- ½ tsp sugar
- Optional: finely chopped pickles or herbs for texture
Instructions
- Prepare the Cutlets
Pound the pork or chicken until about ½ inch thick. Season both sides generously with salt and pepper. Pounding ensures tender meat that cooks evenly. - Set Up the Breading Station
Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Coat each cutlet in flour (shake off excess), dip in beaten egg, then press firmly into the panko so the breadcrumbs stick well. - Fry the Cutlets
Heat about 1 inch of neutral oil in a skillet over medium heat until it reaches 350°F (175°C). Gently place the breaded cutlets into the hot oil. Fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil. - Make the Sauces
- Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin (or sugar), and mustard until smooth.
- Mayo Sauce: In another bowl, mix Japanese mayo, rice vinegar, and sugar. Add optional herbs or pickles for extra flavor.
- Assemble the Bowls
Scoop hot rice into serving bowls. Slice the cutlets into strips and arrange them neatly over the rice. Drizzle with tonkatsu sauce and mayo sauce. Finish with shredded cabbage, sesame seeds, or green onions if desired. Serve immediately for maximum crispness.
Variations
- Baked Version: Bake breaded cutlets at 425°F (220°C) for 20–25 minutes, flipping halfway.
- Vegetarian Option: Substitute tofu, eggplant slices, or portobello mushrooms for the meat.
- Spicy Twist: Add chili paste or sriracha to the mayo sauce for heat.
- Cheesy Katsu: Insert a slice of cheese between the meat before breading for a melty surprise.
Storage Instructions
- Katsu Cutlets: Cool completely, store in an airtight container lined with paper towels. Refrigerate up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 10–12 minutes.
- Rice: Store separately in an airtight container, refrigerate up to 4 days. Reheat with a splash of water in the microwave.
- Sauces: Keep in sealed containers in the fridge for up to 1 week. Stir before using.
- Assembled Bowls: Not recommended for storage, as breading becomes soggy. Assemble fresh.
Nutrition Estimate (per serving, with chicken cutlet and sauces)
- Calories: ~680 kcal
- Protein: 28 g
- Carbohydrates: 65 g
- Fat: 35 g
- Saturated Fat: 7 g
- Cholesterol: 135 mg
- Sodium: 950 mg
- Fiber: 2 g
- Sugar: 7 g
(Values may vary based on protein choice and toppings.)
Frequently Asked Questions
Can I use chicken instead of pork?
Yes, chicken breast or thigh works perfectly as long as it’s pounded thin.
What sides go well with this bowl?
Shredded cabbage salad, miso soup, or quick pickled veggies are all great pairings.
Can I freeze the cutlets?
Yes. You can freeze breaded but uncooked cutlets or already fried ones. Reheat from frozen in the oven or air fryer.
Is tonkatsu sauce the same as teriyaki?
No. Tonkatsu is tangier and thicker with Worcestershire undertones, while teriyaki is sweeter and soy-forward.
How do I keep the cutlets crispy?
Drain them on a wire rack instead of paper towels, and serve right away.
Conclusion
These Japanese Katsu Bowls with Tonkatsu Sauce are the perfect blend of crispy, savory, and satisfying. With just 30 minutes of effort, you’ll have a dish that rivals takeout — golden cutlets over fluffy rice, topped with bold, flavorful sauces.
It’s versatile, family-friendly, and guaranteed to become a weeknight favorite.
Category: Dinner, Comfort Food, Japanese Cuisine
Japanese Katsu Bowls with Tonkatsu Sauce
Ingredients
Equipment
Method
- Prepare the Cutlets
- Pound the pork or chicken until about ½ inch thick. Season both sides generously with salt and pepper. Pounding ensures tender meat that cooks evenly.
- Set Up the Breading Station
- Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Coat each cutlet in flour (shake off excess), dip in beaten egg, then press firmly into the panko so the breadcrumbs stick well.
- Fry the Cutlets
- Heat about 1 inch of neutral oil in a skillet over medium heat until it reaches 350°F (175°C). Gently place the breaded cutlets into the hot oil. Fry for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- Make the Sauces
- Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin (or sugar), and mustard until smooth.
- Mayo Sauce: In another bowl, mix Japanese mayo, rice vinegar, and sugar. Add optional herbs or pickles for extra flavor.
- Assemble the Bowls
- Scoop hot rice into serving bowls. Slice the cutlets into strips and arrange them neatly over the rice. Drizzle with tonkatsu sauce and mayo sauce. Finish with shredded cabbage, sesame seeds, or green onions if desired. Serve immediately for maximum crispness.
Notes
Hey there! I’m Steffan, the food lover and creator behind Biteblis.com. Thank you for stopping by! I hope you’ll explore, get inspired, and find something delicious to cook up at home. My mission is simple: to spread joy through food, one tasty bite at a time. For more info, visit About Us.