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.
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
Instructions
1. Pound the pork or chicken to ½-inch thickness. Season with salt and pepper.
2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
3. Dredge each cutlet in flour, then egg, then coat with panko.
4. Heat oil in a skillet over medium heat. Fry each cutlet for 3–4 minutes per side until golden brown and cooked through.
5. Drain on paper towels, then slice into strips.
6. Serve cutlets over warm white rice.
7. Drizzle with tonkatsu sauce and Japanese mayo.
8. Garnish with parsley or green onion and serve hot.
Notes
For maximum crunch, don’t overcrowd the pan while frying—work in batches if needed.
Japanese mayo adds richness, but regular mayo can be used as a substitute.
To make ahead, fry cutlets and refrigerate; reheat in oven or air fryer to serve later.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 620
- Sugar: 7g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 170mg
Keywords: katsu bowl, tonkatsu, crispy chicken, pork cutlet, rice bowl