Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 4 boneless pork chops or chicken breasts (thinly sliced or pounded); Salt and pepper, to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; Oil, for frying; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon brown sugar or honey; 1 teaspoon Dijon mustard; Optional: 1/4 teaspoon garlic powder or ground ginger; 2 cups steamed white rice; 2 cups shredded cabbage; 2 green onions, sliced (optional); 1 tablespoon sesame seeds (optional)

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Japanese katsu bowls with tonkatsu sauce are a crispy, comforting, and flavorful dish that combines breaded, golden-fried cutlets with fluffy rice, shredded cabbage, and a tangy-sweet sauce. Traditionally made with pork or chicken, katsu is all about that satisfying crunch paired with the rich depth of homemade tonkatsu sauce. I love how this dish delivers bold flavor, texture, and comfort—all in one bowl.

Why You’ll Love This Recipe

I love this recipe because it’s simple to prepare but feels like a complete and comforting meal. The katsu comes out crispy and juicy every time, and the tonkatsu sauce adds just the right balance of sweet, savory, and umami. Served over rice with crisp veggies, it’s the kind of meal that’s filling without being heavy. And it’s easy to mix and match with other proteins or veggies.

Ingredients

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

For the katsu:
boneless pork chops or chicken breasts (thinly sliced or pounded)
salt
pepper
all-purpose flour
eggs (beaten)
panko breadcrumbs
oil (for frying)

For the tonkatsu sauce:
ketchup
Worcestershire sauce
soy sauce
brown sugar or honey
Dijon mustard
optional: garlic powder or ground ginger for extra flavor

For the bowl:
steamed white rice
shredded cabbage
sliced green onions (optional)
sesame seeds (optional)

Directions

I season the pork or chicken with salt and pepper, then dredge each piece in flour, dip it in beaten egg, and coat it with panko breadcrumbs.
I heat oil in a skillet over medium heat and fry the cutlets until golden brown and cooked through, about 3–4 minutes per side. Then I drain them on a paper towel-lined plate.
While the katsu cooks, I whisk together ketchup, Worcestershire sauce, soy sauce, sugar or honey, and mustard to make the tonkatsu sauce. I let it sit so the flavors blend.
I slice the katsu into strips and assemble the bowls by layering rice, cabbage, and the sliced cutlet.
I drizzle the tonkatsu sauce over the top and finish with green onions or sesame seeds if I’m using them.

Servings and timing

This recipe makes about 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I use tofu or portobello mushrooms for a vegetarian version. I’ve also made it with shrimp or a spicy twist by adding a few drops of hot sauce to the tonkatsu sauce. When I want a low-carb version, I serve it over cauliflower rice and skip the flour dredge in favor of just egg and panko.

Storage/Reheating

I store leftover katsu in an airtight container in the fridge for up to 3 days. To reheat and keep the crust crisp, I bake it at 375°F (190°C) for about 10 minutes or reheat in an air fryer. I keep the rice and cabbage separate and assemble the bowls fresh when serving again.

FAQs

Can I bake or air-fry the katsu?

Yes, I’ve baked the katsu at 400°F (200°C) for 20–25 minutes or air-fried it at 375°F (190°C) for 12–15 minutes, flipping halfway for even crispiness.

What cut of pork is best?

I use boneless pork loin or pork cutlets. If I want them extra tender, I pound them thin before breading.

Can I make the tonkatsu sauce ahead of time?

Absolutely. I often make a batch and store it in the fridge for up to a week. The flavor gets better as it sits.

Is there a shortcut for the sauce?

Yes, bottled tonkatsu sauce is available at most Asian grocery stores, but I love how fresh and customizable the homemade version is.

What sides go well with this?

I often serve it with miso soup, pickled vegetables, or a simple cucumber salad for a complete Japanese-inspired meal.

Conclusion

Japanese katsu bowls with tonkatsu sauce are one of those meals I turn to when I want something crispy, comforting, and deeply satisfying. From the golden cutlets to the tangy sauce and fluffy rice, it’s a well-balanced bowl that feels like a warm hug. Whether I’m cooking for family or treating myself, this recipe always delivers on flavor and comfort.

Olivia