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A vibrant bowl featuring crispy golden-brown breaded cutlets topped with a drizzle of rich tonkatsu sauce, sliced green onions, and shredded cabbage. The bowl is garnished with sesame seeds and served on a rustic wooden table with a side of steamed rice visible beneath the cutlets.

Crispy Japanese Katsu Bowls with Zesty Tonkatsu Sauce: Your New Favorite Dinner!

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Delight in crispy Japanese Katsu Bowls topped with zesty tonkatsu sauce, tender breaded cutlets, and fresh toppings. This easy-to-make weeknight dinner combines crunchy texture, flavorful rice, and tangy sauce offering a satisfying and authentic Japanese-inspired meal.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 4 boneless chicken breasts or pork cutlets (pork katsu)
  • 1 cup panko bread crumbs
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • Salt and pepper to taste
  • Vegetable oil for frying
  • 2 cups cooked jasmine or sushi rice
  • Fresh cabbage, sliced (for garnish)
  • Optional: sliced green onions and sesame seeds for garnish

For the zesty tonkatsu sauce, you will need:

  • 1/2 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 1 tbsp honey or sugar
  • 1 tsp Dijon mustard
  • 1 tsp grated ginger
  • 1 tsp minced garlic

Instructions

  1. Start by tenderizing the chicken breasts or pork cutlets. Season with salt and pepper, then set up your breading station with three shallow bowls: one for flour, one for beaten eggs, and one for panko bread crumbs. Dip each cutlet into flour, then egg, then coat thoroughly with panko. Press panko onto the cutlet for extra crunch.
  2. Heat vegetable oil in a deep skillet or wok over medium-high heat to 350°F (175°C). Carefully add breaded cutlets and fry for 3–4 minutes per side until golden and crispy. Drain on paper towels. For healthier cooking, consider using an air fryer.
  3. In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, grated ginger, and minced garlic. Mix until smooth. Adjust sweetness or tanginess as desired to create the flavorful tonkatsu sauce.
  4. Spread cooked rice in bowls. Slice the crispy katsu into strips and arrange on top of rice. Add sliced cabbage, garnish with green onions and sesame seeds. Drizzle with the prepared tonkatsu sauce to finish.

Notes

  • Use freshly breaded cutlets for maximum crispiness.
  • Aim for oil temperature of 350°F (175°C) while frying for best results.
  • You can prepare the sauce ahead of time and store it in the refrigerator.
  • Leftover katsu can be reheated in an air fryer for crispiness or in the oven.
  • Author: Serena Miller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying, Mixing, Assembling
  • Cuisine: Japanese
  • Diet: Gluten-Free option available

Nutrition

  • Serving Size: 1 bowl
  • Calories: 650 kcal Kcal
  • Sugar: 12 g
  • Sodium: 920 mg
  • Fat: 30 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 20 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 75 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 110 mg

Find it online: https://www.serenarecipes.com/crispy-japanese-katsu-bowls-with-zesty-tonkatsu-sauce-your-new-favorite-dinner/