Go Back
Crispy Katsu Bowls are a delightful fusion of flavors and textures that effortlessly transport you to the bustling streets of Japan. This dish features golden-brown pork cutlets, known as katsu, paired with a rich homemade tonkatsu sauce, served over a bed of fluffy rice and vibrant vegetables. Katsu, which translates to "cutlet" in Japanese, is a beloved staple in Japanese cuisine, cherished for its satisfying crunch and savory taste.

Japanese Katsu Bowls with Tonkatsu Sauce

Indulge in the deliciousness of Crispy Katsu Bowls with homemade Tonkatsu Sauce! This delightful dish features tender, breaded pork chops served over fluffy white rice and mixed vegetables. The secret lies in the rich, tangy tonkatsu sauce that pairs perfectly with the crispy katsu. Perfect for a comforting dinner or meal prep, this recipe is quick to make and sure to impress. Garnish with green onions and sesame seeds for an extra touch!
Print Recipe Pin Recipe

Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon mirin

1 tablespoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

For the Katsu:

2 boneless pork chops (about 6 oz each)

Salt and black pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowl:

2 cups cooked white rice

1 cup mixed vegetables (e.g., steamed broccoli, carrots, and snap peas)

Sliced green onions, for garnish

Sesame seeds, for garnish

--

Instructions
 

Prepare the Tonkatsu Sauce:

    - In a bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, garlic powder, and ground ginger until smooth. Set aside.

      Prepare the Pork Katsu:

        - Place the pork chops between two sheets of plastic wrap and pound them gently to an even thickness of about 1/2 inch. Season both sides with salt and pepper.

          - Set up a breading station: Place the flour in one shallow dish, the beaten egg in another, and the panko breadcrumbs in a third.

            - Dip each pork chop first in the flour, shaking off excess, then into the beaten egg, and finally coat thoroughly with panko breadcrumbs. Press down on the breadcrumbs to make sure they adhere well.

              Fry the Katsu:

                - In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. To test if the oil is ready, drop in a few breadcrumbs; they should sizzle immediately.

                  - Carefully add the breaded pork chops to the hot oil and fry for about 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 145°F).

                    - Transfer the cooked katsu to a paper towel-lined plate to drain excess oil, then let rest for a couple of minutes.

                      Assemble the Bowls:

                        - Slice the katsu into strips.

                          - In serving bowls, add a generous scoop of cooked white rice, topped with mixed vegetables.

                            - Lay the sliced katsu over the rice and drizzle with the homemade tonkatsu sauce.

                              - Garnish with sliced green onions and a sprinkle of sesame seeds.

                                Serve and Enjoy:

                                  - Serve hot and enjoy your delicious homemade Katsu Bowl!

                                    ---

                                      Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 2