Go Back

Japanese Katsu Bowls

Delicious Japanese Katsu Bowls feature crispy breaded pork cutlets served over steamed rice with a tangy tonkatsu sauce, combining crunchy, savory, and slightly sweet flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 4 pieces Pork cutlets Pounded to an even thickness
  • 1 cup Panko breadcrumbs
  • 1/2 cup Flour
  • 2 large Eggs Beaten
  • 1/2 cup Tonkatsu sauce For drizzling and serving
  • 4 cups Cooked rice Fluffy and hot
  • 1 teaspoon Salt For seasoning the cutlets
  • Oil as needed Oil for frying Canola or vegetable oil recommended

Method
 

Preparation
  1. Season the pork cutlets with salt.
  2. Set up a breading station with flour, beaten egg, and panko breadcrumbs.
Breading and Frying
  1. Dredge each pork cutlet in flour, dip in egg, and coat in panko breadcrumbs.
  2. Heat oil in a frying pan and fry the breaded pork cutlets until golden brown and crispy.
  3. Drain fried cutlets on paper towels to remove excess oil.
Serving
  1. Slice the rested cutlets into strips and arrange them over a bowl of hot steamed rice.
  2. Drizzle with tonkatsu sauce and add optional toppings like shredded cabbage, sliced scallions, a soft-boiled egg, or pickled vegetables.

Notes

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Keep rice separate if possible to preserve texture. Reheat cutlets in a 350°F (175°C) oven or an air fryer for best results.