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Katsu Bowls with Tonkatsu Sauce

Enjoy crispy katsu cutlets layered over fluffy rice, drizzled with savory tonkatsu sauce for a quick and satisfying meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Katsu
  • 4 pieces Chicken or Tofu Cutlets, boneless & skinless for chicken
  • 1 cup Panko Breadcrumbs
  • 1/2 cup All-Purpose Flour
  • 2 pieces Eggs, beaten
  • to taste Salt
  • Vegetable Oil, for frying
For Serving
  • 4 cups Cooked Rice, white or brown
  • 1/2 cup Tonkatsu Sauce, store-bought or homemade
  • 2 pieces Green Onions, sliced, for garnish
  • Sesame Seeds, optional, for garnish

Method
 

Preparation
  1. Set up three bowls for your breading station—one with flour and a pinch of salt, another with the beaten eggs, and the last with panko breadcrumbs.
  2. Dip each cutlet in the flour, shaking off any excess, then coat it in the egg mixture, and finally cover it in panko breadcrumbs, pressing down to ensure a good coating.
  3. In a large frying pan, heat about 1/4 inch of vegetable oil over medium heat until it shimmers.
  4. Carefully add the breaded cutlets to the pan and cook for 4-5 minutes on each side, or until golden brown and cooked through. If you’re using tofu, make sure it’s pressed dry to ensure it crisps up nicely!
  5. While the cutlets are frying, warm the cooked rice in a separate saucepan.
  6. Place a generous serving of rice in each bowl, slice the katsu cutlets, and arrange them on top. Drizzle with tonkatsu sauce and garnish with sliced green onions and sesame seeds (if using).
  7. Enjoy this dish while it’s hot and fresh!

Notes

Consider serving with a refreshing cucumber salad or miso soup. For drinks, try a chilled green tea or Japanese lemon soda. For a healthier option, bread and bake the cutlets instead of frying. If you prefer a more well-done cutlet, increase frying time by a minute on each side but watch closely to avoid burning. Avoid overcrowding the pan; fry in batches for perfect crispiness. Store leftovers in an airtight container for up to 3 days or freeze. To reheat, place in the oven at 375°F for 10-15 minutes.