Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless pork loin chops or chicken breasts; 1 cup panko breadcrumbs; 2 eggs, beaten; ½ cup all-purpose flour; 2 cups cooked white rice; ¼ cup tonkatsu sauce; 2 tablespoons Japanese mayonnaise; 1 tablespoon chopped parsley or green onion

Crispy, golden panko-breaded cutlets over steamy white rice, drizzled with creamy mayo and thick, tangy tonkatsu sauce—this is comfort food with a crunch. Japanese Katsu Bowls are a staple for good reason: satisfying, simple to prepare, and layered with savory, umami-rich flavors.

This dish is a weeknight winner that feels like a restaurant treat. You get the crispiness of fried cutlets, the fluffiness of rice, and the sweet-salty sauce that ties it all together. Plus, it pairs perfectly with pickled vegetables or a fresh cabbage slaw.

What Kind of Pork or Chicken Should I Use?

Boneless pork loin chops or boneless skinless chicken breasts are ideal for katsu. They cook quickly, slice neatly, and get that perfect juicy center with a crispy shell. Just make sure to pound them to even thickness for fast, uniform cooking.

Ingredients for the Japanese Katsu Bowls with Tonkatsu Sauce

Pork or Chicken Cutlets – The protein star of this dish, coated in panko and fried to crispy perfection.

Panko Breadcrumbs – Essential for the signature crunch. Japanese-style breadcrumbs are lighter and crispier than traditional ones.

Eggs – Used to bind the flour to the meat before dredging in panko.

All-purpose Flour – The first layer in the breading process for proper adhesion.

Cooked White Rice – The hearty base that soaks up all the saucey goodness.

Tonkatsu Sauce – A thick, sweet-savory sauce that defines this dish. You can use store-bought or make your own.

Japanese Mayo – Creamy with a hint of tang, it adds a luxurious finish to the bowl.

Fresh Parsley or Green Onion – Adds color and freshness on top.

How To Make the Japanese Katsu Bowls with Tonkatsu Sauce

Step 1: Prepare the Cutlets

Pound your pork or chicken to about ½-inch thickness. Season both sides with salt and pepper.

Step 2: Set Up the Breading Station

Place flour, beaten eggs, and panko breadcrumbs in three separate shallow bowls. Dredge each cutlet in flour, then egg, then fully coat with panko.

Step 3: Fry to Crispy Perfection

Heat oil in a skillet over medium heat. Once hot, fry the cutlets for about 3–4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.

Step 4: Slice and Assemble

Slice the fried cutlets into strips. Layer them over bowls of warm rice.

Step 5: Drizzle with Sauce

Generously drizzle with tonkatsu sauce and Japanese mayo. Garnish with chopped parsley or green onions.

How to Serve and Store Japanese Katsu Bowls

Serve the katsu bowls hot, immediately after assembly, to enjoy the crispy texture and freshly steamed rice. Pair with miso soup, a quick cucumber salad, or pickled daikon for extra flair.

Leftovers can be stored in an airtight container for up to 2 days. Keep the cutlet and rice separate if possible to preserve the crunch. Reheat cutlets in the oven or air fryer for best results.

Frequently Asked Questions

How do I make homemade tonkatsu sauce?

Mix ketchup, Worcestershire sauce, soy sauce, sugar, and a touch of Dijon mustard for a quick homemade version.

Can I bake or air fry the cutlets?

Yes! Bake at 400°F for 20 minutes or air fry at 375°F for about 10–12 minutes, flipping halfway.

What type of rice should I use?

Short-grain Japanese rice or sushi rice is ideal, but jasmine rice works in a pinch.

Can I freeze the cutlets?

Absolutely. Freeze them after frying and cooling. Reheat in an oven for a crispy finish.

What other toppings can I add?

Pickled ginger, shredded cabbage, sesame seeds, or a soft-boiled egg all work beautifully.

Is this dish gluten-free?

Not by default, but you can make it gluten-free using rice flour, gluten-free panko, and tamari instead of soy sauce.

Want More Rice Bowl Ideas?

If you loved these Japanese Katsu Bowls, here are a few more hearty and flavorful meals to try:

Creamy Garlic Marry Me Salmon for a rich and creamy seafood dinner.
Sweet Garlic Chicken in the Crockpot that makes meal prep a breeze.
Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce if you want a veggie-forward variation.
Tasty Pineapple Chicken and Rice for a sweet and tangy tropical twist.
Chicken Scampi with Garlic Parmesan Rice when you’re craving garlicky comfort food.

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go with pork or chicken? Try it with spicy mayo or add a soft egg on top?

I love hearing how you customize these bowls. You can also find more meal ideas I share daily over on my Pinterest @hallarecipes – Life with Jam.

Japanese Katsu Bowls with Tonkatsu Sauce

Author: Jam Scott
Total Time: 30 minutes
Yield: 2 servings

Print Recipe

Description

This Japanese Katsu Bowl brings together crispy fried pork or chicken cutlets over a bed of fluffy white rice, generously drizzled with creamy Japanese mayo and savory-sweet tonkatsu sauce. It’s a satisfying and comforting meal that’s easy enough for weeknights but delicious enough to impress.