Japanese Katsu Bowls Tonkatsu (Printable Version)
Golden katsu cutlets served with fluffy rice and sweet-savory tonkatsu sauce for a comforting Japanese bowl.
# What You'll Need:
→ Cutlets
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to 1.25 cm thickness
02 -
Salt and black pepper, to taste
→ Breading
03 -
1 cup (60 g) panko breadcrumbs
04 -
0.5 cup (60 g) all-purpose flour
05 -
2 large eggs, beaten
→ Frying
06 -
Vegetable oil or canola oil, sufficient for shallow frying
→ Serving
07 -
3 cups (510 g) cooked white rice, preferably sushi rice
08 -
0.5 cup (120 ml) tonkatsu sauce, store-bought or homemade
09 -
Fresh parsley or green onion, chopped, for garnish (optional)
→ Homemade Tonkatsu Sauce (optional)
10 -
3 tablespoons (45 g) ketchup
11 -
2 tablespoons (30 ml) Worcestershire sauce
12 -
1 tablespoon (15 ml) soy sauce
13 -
1 teaspoon (4 g) granulated sugar
# Steps to Follow:
01 -
Pound chicken breasts or pork loin cutlets to a uniform thickness of 1.25 cm. Season both sides lightly with salt and black pepper.
02 -
Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Dredge each cutlet in flour, ensuring even coverage. Dip into beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 -
Heat approximately 1.5 cm of oil in a large frying pan over medium-high heat to 175°C. Fry cutlets for 3–4 minutes per side for chicken, or 2–3 minutes per side for pork, until golden brown and cooked through. Transfer to a plate lined with paper towels.
05 -
For homemade sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Mix until smooth and adjust sweetness as preferred.
06 -
Place cooked rice into serving bowls. Slice cutlets and arrange over rice. Drizzle generously with tonkatsu sauce. Garnish with chopped parsley or green onions, if desired. Serve immediately.
# Additional Notes:
01 -
Chill cutlets for 10 minutes before frying to help keep the breading intact during cooking.
02 -
Use a food thermometer to ensure cutlets reach an internal temperature of 75°C for chicken or 70°C for pork.