Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts, pounded thin; Salt and pepper to taste; ½ cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; Neutral oil (canola or vegetable), for frying; 2 cups cooked Japanese short-grain rice; Optional: shredded cabbage, sesame seeds, green onion; 3 tbsp ketchup; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tbsp mirin or sugar; ½ tsp Dijon mustard

Crispy, golden panko-breaded chicken cutlets served over steaming white rice and drizzled with rich, tangy tonkatsu sauce—this Japanese Katsu Bowl is a comforting and satisfying dish. A delightful mix of crunch, umami, and warmth, it’s perfect for elevating lunch or dinner. Whether I’m craving a quick weeknight meal or planning an indulgent treat, this recipe always satisfies my taste buds. Japanese Katsu Bowls with Tonkatsu Sauce

Why I Love This Recipe

I love this recipe because it combines simplicity with bold flavors. The crispy chicken cutlets are the star of the dish, providing a satisfying crunch with each bite. Paired with fluffy rice, fresh garnishes, and the savory-sweet tonkatsu sauce, this dish achieves the ideal balance of taste and texture. It’s versatile and incredibly satisfying, making it a favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, pounded thin
Salt and pepper to taste
½ cup all-purpose flour
2 eggs, beaten
1 cup panko breadcrumbs
Neutral oil (like canola or vegetable), for frying
2 cups cooked Japanese short-grain rice
Optional: shredded cabbage, sesame seeds, green onion

For the Tonkatsu Sauce:

3 tbsp ketchup
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin or sugar
½ tsp Dijon mustard

Directions

Prepare the Chicken: I start by pounding the chicken breasts to about ½ inch thickness for even cooking. Then, I season both sides with salt and pepper.
Set Up the Breading Station: I set up three shallow bowls—one with flour, another with beaten eggs, and the third with panko breadcrumbs. I dredge each chicken cutlet in flour, dip it into the egg, and then coat it thoroughly with panko, pressing gently to help the breadcrumbs adhere.
Fry the Cutlets: In a large frying pan, I heat about an inch of oil over medium heat. Once the oil reaches 350°F (175°C), I carefully place the breaded chicken cutlets in the pan. I fry them for 3–4 minutes per side until they are golden brown and fully cooked. Then, I transfer them to a wire rack or paper towel-lined plate to drain excess oil.
Prepare the Tonkatsu Sauce: In a small bowl, I whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or sugar), and Dijon mustard until smooth.
Assemble the Bowls: I scoop warm rice into serving bowls, slice the cooked chicken katsu into strips, and lay them neatly over the rice. I drizzle the tonkatsu sauce generously over the top and garnish with shredded cabbage, green onions, or sesame seeds if desired.

Servings and Timing

Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 30–35 minutes

Variations

Vegetarian Option: I sometimes substitute the chicken with tofu or eggplant slices, following the same breading and frying process for a delicious vegetarian version.
Air Fryer Method: For a lighter version, I cook the breaded chicken cutlets in an air fryer at 375°F (190°C) for 12–15 minutes, flipping halfway through.
Spicy Twist: I add a bit of sriracha or chili flakes to the tonkatsu sauce for a spicy kick.

Storage and Reheating

Chicken Cutlets: After letting them cool completely, I store the cutlets in an airtight container lined with paper towels to absorb moisture. They keep well in the refrigerator for up to 3 days. For best texture, I reheat them in an air fryer or oven at 375°F (190°C) for 10–12 minutes until crisp.
Rice: I store cooked rice in a separate airtight container. It stays fresh in the refrigerator for up to 4 days. To reheat, I add a splash of water and microwave it covered.
Sauces: I keep tonkatsu sauce in a sealed container in the fridge for up to 1 week. I stir it well before using.
Assembled Bowls: I avoid storing assembled bowls as the breading can become soggy. Instead, I store each component separately and assemble just before serving.

FAQs

What is tonkatsu sauce made of?

Tonkatsu sauce is a sweet and savory Japanese condiment made from a blend of ketchup, Worcestershire sauce, soy sauce, and sugar. Some variations include mirin, Dijon mustard, or garlic powder for added depth of flavor.

Can I bake the chicken instead of frying?

Yes, I can bake the breaded chicken in a preheated oven at 400°F (200°C) for 20–25 minutes, flipping halfway through, until it’s golden brown and cooked through.

What sides go well with katsu bowls?

I often serve katsu bowls with sides like miso soup, pickled vegetables, or a simple cucumber salad to complement the flavors and add variety to the meal.

Can I make the tonkatsu sauce ahead of time?

Absolutely! I prepare the tonkatsu sauce in advance and store it in the refrigerator in an airtight container for up to a week. This allows the flavors to meld and makes meal preparation quicker.

How do I keep the chicken crispy when reheating?

To maintain the crispiness, I reheat the cutlets in an air fryer or oven at 375°F (190°C) for 10–12 minutes until they are hot and crispy. I avoid microwaving, as it can make the breading soggy.

Conclusion

Japanese Katsu Bowls with Tonkatsu Sauce are a delightful fusion of textures and flavors that bring comfort and satisfaction to any meal. With crispy chicken, fluffy rice, and a rich, tangy sauce, this dish is both simple to prepare and deeply rewarding. Whether I’m cooking for myself or sharing with others, it’s a recipe that always brings joy to the table.