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Crispy Japanese katsu cutlet served over rice with tonkatsu sauce and creamy mayo in a bowl

Japanese Katsu Bowls with Tonkatsu Sauce

Japanese Katsu Bowls with Tonkatsu Sauce combine crispy pork or chicken cutlets, fluffy short-grain rice, and two rich sauces for a comforting, crave-worthy meal. Easy enough for weeknights, special enough for guests!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Lunch
Cuisine Japanese
Servings 2 bowls

Equipment

  • Skillet
  • Wire Rack
  • Tongs
  • Mixing Bowls
  • Knife
  • Cutting Board

Ingredients
  

For the Cutlets

  • 2 pieces Boneless pork chops or chicken breasts pounded to 1/2 inch thick
  • Salt and pepper to taste
  • 0.5 cup All-purpose flour
  • 2 pieces Eggs beaten
  • 1 cup Panko breadcrumbs Japanese-style preferred
  • Neutral oil for frying such as canola or vegetable

For the Rice Bowl

  • 2 cups Cooked Japanese short-grain rice
  • Shredded cabbage optional
  • Sesame seeds optional
  • Green onions optional, thinly sliced

For the Tonkatsu Sauce

  • 3 tablespoons Ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Soy sauce
  • 1 tablespoon Sugar
  • 0.5 teaspoon Dijon mustard

For the Japanese Mayo Sauce

  • 3 tablespoons Japanese mayo Kewpie preferred
  • 1 teaspoon Rice vinegar
  • 0.5 teaspoon Sugar
  • Chopped pickles or herbs optional, for texture and flavor
Keyword chicken katsu, crispy cutlet rice bowl, Japanese Katsu Bowls with Tonkatsu Sauce, katsu bowl, pork katsu, tonkatsu sauce