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Japanese Katsu Bowls with Tonkatsu Sauce

Golden, crispy cutlets paired with fluffy Japanese rice, tangy tonkatsu sauce, and creamy Japanese mayo — this katsu bowl is comfort food at its best.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 3
Course: Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

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

Equipment

  • 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)

Method
 

  1. Prepare the Cutlets
  2. 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.
  3. Set Up the Breading Station
  4. 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.
  5. Fry the Cutlets
  6. 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.
  7. Make the Sauces
  8. Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin (or sugar), and mustard until smooth.
  9. Mayo Sauce: In another bowl, mix Japanese mayo, rice vinegar, and sugar. Add optional herbs or pickles for extra flavor.
  10. Assemble the Bowls
  11. 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

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.