Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts; 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ cup vegetable oil (for frying); 2 cups cooked white rice; ¼ cup tonkatsu sauce (store-bought or homemade); 2 tbsp Japanese mayo (optional); Chopped parsley or green onions for garnish

I love the comforting crunch of panko‑coated chicken atop fluffy rice, drizzled with sweet‑tangy tonkatsu sauce—this bowl is a cozy and satisfying weeknight meal. Japanese Katsu Bowls with Tonkatsu Sauce

Why You’ll Love This Recipe

I fell for this dish because it delivers juicy, crispy chicken that pairs perfectly with a rich, umami‑packed sauce. It feels special enough for guests, yet easy enough for a regular dinner. Plus, it’s customizable—I like to add cabbage, spicy mayo, or even tofu for a fun twist.

Ingredients

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

2 boneless, skinless chicken breasts
1 cup all-purpose flour
2 large eggs, beaten
2 cups panko breadcrumbs
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ cup vegetable oil (for frying)
2 cups cooked white rice
¼ cup tonkatsu sauce (store-bought or homemade)
2 tbsp Japanese mayo (optional)
Chopped parsley or green onions for garnish

Directions

Prepare the chicken – I pound the chicken to about ½″ thickness, then season both sides with salt, pepper, and garlic powder.
Dredge the chicken – I set up three bowls: flour, beaten eggs, and panko. I coat each piece in flour, dip in egg, then press into panko until fully coated.
Fry until golden – I heat oil over medium heat and fry each piece for 3–4 minutes per side until crispy and cooked through. I drain them on a wire rack to keep them crisp.
Assemble the bowls – I split warm rice into bowls, slice the katsu, lay it on top, and drizzle with tonkatsu sauce and a touch of Japanese mayo. Then I sprinkle on parsley or green onions for freshness.
Serve immediately – I always enjoy it hot and crunchy for the best experience.

Servings and timing

Servings: 3 bowls
Prep time: ~10 minutes
Cook time: ~10 minutes
Total time: ~20 minutes

Variations

Try tofu or sliced eggplant as a plant-based option.
Add shredded cabbage or pickled ginger for extra texture and brightness.
Mix a little Sriracha with Japanese mayo for a spicy kick.
Make it a sandwich or wrap by tucking the katsu and sauce in a bun or flatbread.

Storage/reheating

I store leftover katsu in an airtight container in the fridge for up to 3 days. To reheat and keep it crispy, I bake at 350 °F for about 10 minutes or use an air fryer until heated through. I reheat the sauce and rice separately for best results.

FAQs

What if I don’t have tonkatsu sauce ready?

I make a quick version by mixing ketchup, soy sauce, Worcestershire sauce, brown sugar, and a splash of rice vinegar. It gets close to the real thing and only takes a minute.

Can I air-fry the chicken instead of deep-frying?

Yes—I air-fry at 375 °F for about 10–12 minutes, flipping halfway through. It still comes out crispy and delicious with much less oil.

How do I make the katsu extra crispy?

I like to double coat the chicken: flour → egg → panko → back in the egg → another layer of panko. Frying at the right temperature (around 350 °F) also helps the coating stay golden and crunchy.

Can this recipe be meal-prepped?

Definitely. I cook the chicken katsu, let it cool, and store it in the fridge. When I want to eat, I just reheat it in the oven or air fryer. I also keep the sauce in a separate container for easy assembly.

What’s a good vegetarian substitute?

Tofu works really well. I press it to remove moisture, slice it thick, and follow the same breading and frying process. It’s crisp on the outside and creamy on the inside.

Conclusion

These Japanese Katsu Bowls with Tonkatsu Sauce are a staple in my kitchen. They’re comforting, flavorful, and easy to throw together with ingredients I usually have on hand. Whether I want something quick after work or a weekend treat, this dish always hits the spot.