Japanese Katsu Tonkatsu Bowls (Printable Version)
Crispy cutlets with rice and tangy-sweet tonkatsu sauce offer Japanese comfort in every bite.
# Ingredients:
→ Cutlets
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to 1.25 cm thickness
02 -
Salt and freshly ground black pepper, to taste
→ Breading
03 -
125 g all-purpose flour
04 -
2 large eggs, beaten
05 -
60 g panko breadcrumbs
→ Frying
06 -
Vegetable oil or canola oil, for frying
→ Rice
07 -
3 cups cooked sushi rice
→ Tonkatsu Sauce
08 -
120 ml tonkatsu sauce (store-bought or homemade)
→ Homemade Tonkatsu Sauce (optional)
09 -
3 tablespoons ketchup
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon soy sauce
12 -
1 teaspoon sugar
→ Garnish
13 -
Fresh parsley or green onion, finely sliced (optional)
# Steps:
01 -
Pound the chicken breasts or pork loin cutlets to an even 1.25 cm thickness. Season both sides with salt and freshly ground black pepper.
02 -
Arrange three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Coat each cutlet in flour, shaking off excess. Dip into beaten egg, then coat thoroughly with panko breadcrumbs, pressing gently to adhere.
04 -
Heat 2–3 cm of oil in a large frying pan over medium-high heat to 175°C. Fry cutlets for 3–4 minutes per side (for chicken) or 2–3 minutes per side (for pork), until golden brown and cooked through. Drain on paper towel-lined plate.
05 -
For homemade tonkatsu sauce, mix ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sugar to taste.
06 -
Slice the cooked cutlets. Arrange portions of rice in individual bowls, top with cutlet slices, and generously drizzle with tonkatsu sauce. Garnish with fresh parsley or green onion if desired. Serve immediately.
# Notes:
01 -
Ensure oil temperature remains steady when frying to achieve crisp, golden crust.
02 -
Pounding cutlets to uniform thickness promotes even cooking and tenderness.