Description
Enjoy a classic Japanese comfort meal with these delicious Katsu Bowls featuring crispy fried pork or chicken cutlets served over fluffy Japanese short-grain rice, drizzled with tangy tonkatsu sauce and creamy mayo dressing. This easy-to-make recipe combines savory, sweet, and umami flavors perfect for a hearty lunch or dinner.
Ingredients
Scale
Main Ingredients
- 2 pieces boneless pork chops or chicken breasts (thinly pounded)
- Salt, to taste
- Pepper, to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Neutral oil, as needed (for frying)
- 2 cups Japanese short-grain rice, cooked
Optional Toppings
- Shredded cabbage, to taste
- Green onions, to taste
- Sesame seeds, to taste
- Finely chopped pickles or herbs, to taste
Tonkatsu Sauce
- 3 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp mirin or sugar
- 1/2 tsp Dijon mustard
Creamy Mayo Drizzle
- 3 tbsp Japanese mayo (Kewpie preferred)
- 1 tsp rice vinegar
- 1/2 tsp sugar
Instructions
- Preparation: Tenderize the boneless pork chops or chicken breasts by pounding them thinly to ensure even cooking and a tender texture. Season both sides generously with salt and pepper.
- Breading Station Setup: Arrange three shallow dishes or bowls — one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs. This will make the breading process efficient and mess-free.
- Breading the Cutlets: Dredge each pork or chicken cutlet first in the flour, making sure to coat evenly, then dip into the beaten eggs to moisten the surface, and finally press firmly into the panko breadcrumbs to form a crispy coating.
- Frying: Heat neutral oil in a frying pan over medium-high heat until shimmering. Carefully place the breaded cutlets into the hot oil and fry until golden brown and crispy on both sides, approximately 3-4 minutes per side depending on thickness.
- Draining: Remove the cooked cutlets from the oil and set them on a wire rack or paper towels to drain any excess oil, ensuring the cutlets remain crisp.
- Making Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin (or sugar), and Dijon mustard until smooth and well combined.
- Preparing Creamy Mayo Drizzle: In another bowl, mix Japanese mayo with rice vinegar and sugar until the sugar dissolves and the mixture is creamy and slightly tangy.
- Assembly: Place cooked Japanese short-grain rice into serving bowls. Slice the fried cutlets into strips and arrange over the rice. Drizzle the tonkatsu sauce generously over the cutlets, then add the creamy mayo dressing on top.
- Garnishing: Add optional toppings such as shredded cabbage, green onions, sesame seeds, and finely chopped pickles or herbs for extra texture, freshness, and flavor.
- Serving: Serve the katsu bowls immediately while the cutlets are still crispy and the sauces are fresh to enjoy the full range of textures and flavors.
Notes
- Ensure the oil is hot enough before frying to achieve a crispy coating without absorbing too much oil.
- Use Japanese short-grain rice for its sticky texture which pairs perfectly with katsu.
- You can substitute mirin with sugar but mirin adds a more authentic depth.
- For a lighter option, try baking the breaded cutlets at 400°F (200°C) for 20-25 minutes instead of frying.
- Leftover tonkatsu sauce can be stored in the refrigerator for up to a week.
- Feel free to swap pork with chicken breasts or even firm tofu for a different variation.
