Print

Crispy Japanese Katsu Bowls Recipe with Easy Rich Tonkatsu Sauce

Japanese katsu bowls - featured image
Print Recipe

A quick and easy recipe for crispy pork cutlets served over fluffy rice with a homemade rich tonkatsu sauce, perfect for weeknight dinners and crowd-pleasing meals.

Ingredients

Scale
  • 4 pork cutlets (about 4 oz/115g each), thin boneless pork loin chops or pork tenderloin slices about 1/2 inch thick
  • Salt and pepper, to taste
  • 1/2 cup (60g) all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups (120g) panko breadcrumbs (Japanese-style)
  • Vegetable oil (canola or peanut oil), about 1/2 inch for frying
  • 1 1/2 cups (270g) short-grain white rice, cooked
  • Green onions, chopped, for garnish
  • Toasted sesame seeds, for garnish
  • For the Tonkatsu Sauce:
  • 1/3 cup (80ml) ketchup
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) soy sauce
  • 1 tablespoon (15ml) mirin or rice wine (or substitute with 1 teaspoon sugar)
  • 1 tablespoon (12g) brown sugar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground ginger

Instructions

  1. Rinse 1 1/2 cups (270g) short-grain white rice under cold water until the water runs clear. Cook according to your rice cooker’s instructions or simmer in a pot with 1 3/4 cups (415ml) water for about 18 minutes. Once done, let it rest covered for 10 minutes before fluffing with a fork.
  2. In a small bowl, whisk together 1/3 cup (80ml) ketchup, 2 tablespoons (30ml) Worcestershire sauce, 1 tablespoon (15ml) soy sauce, 1 tablespoon (15ml) mirin or substitute, 1 tablespoon (12g) brown sugar, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground ginger. Taste and adjust sweetness or tanginess as you like. Set aside to let the flavors meld.
  3. Pat 4 pork cutlets dry with paper towels. Lightly season both sides with salt and pepper.
  4. Set up three shallow dishes: one with 1/2 cup (60g) all-purpose flour, one with 2 large eggs beaten, and one with 1 1/2 cups (120g) panko breadcrumbs. Coat each pork cutlet first in flour, shaking off excess, then dip into the beaten eggs, and finally press into panko breadcrumbs, coating evenly but not too thickly.
  5. Heat about 1/2 inch (1.25 cm) vegetable oil in your skillet over medium-high heat (about 350°F/175°C). Carefully add the cutlets, frying 3-4 minutes per side until golden brown and cooked through. Avoid crowding the pan to keep the oil temperature steady. Transfer to paper towels to drain excess oil.
  6. Scoop fluffy rice into bowls, slice the katsu cutlets into strips, and arrange atop the rice. Drizzle generously with tonkatsu sauce. Garnish with chopped green onions and a sprinkle of toasted sesame seeds.

Notes

Pat pork dry before dredging to ensure crispiness. Press panko breadcrumbs gently for a lighter, crispier crust. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt cutlets. Fry in batches if needed to keep oil temperature steady. Let pork rest a couple of minutes after frying before slicing to keep juices in and crust intact. Store tonkatsu sauce separately to prevent sogginess. Reheat cutlets in a hot pan to restore crispiness instead of using a microwave.

Nutrition

Keywords: katsu bowls, Japanese katsu, tonkatsu sauce, crispy pork cutlets, easy Japanese recipe, weeknight dinner, panko breadcrumbs, homemade tonkatsu sauce

Find it online: https://larameals.com/crispy-japanese-katsu-bowls-recipe-with-easy-rich-tonkatsu-sauce/