Japanese Katsu Bowls with Tonkatsu Sauce
Satisfy your cravings with these delightful Japanese Katsu Bowls featuring crispy cutlets topped with a tangy homemade tonkatsu sauce. Perfect for busy weeknights or family gatherings, this dish combines the crunch of panko-crusted beef or chicken with fluffy steamed rice and a medley of fresh garnishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless beef chops or chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 1 large egg, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 1/4 cup ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 2 cups cooked Japanese short-grain rice
- 1/2 cup shredded cabbage
- 1 green onion, sliced
- Toasted sesame seeds (optional)
Instructions
- Season the beef or chicken with salt and pepper. Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat. Fry each cutlet for 3–4 minutes per side until golden brown and cooked through.
- For the tonkatsu sauce, whisk together ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and garlic powder in a bowl.
- To assemble, serve cooked rice in bowls, top with sliced katsu cutlets, drizzle with tonkatsu sauce, and garnish with shredded cabbage and sliced green onions.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 620
- Sugar: 8g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 170mg