Japanese Katsu Bowls are warm and simple. They are made with crispy pork cutlets on soft rice. The dish is tasty, filling, and quick to make at home. If you like rice bowls, try Korean BBQ Steak Rice Bowls too for a different flavor.
Why make this recipe
This recipe is quick and is loved by many. It uses few ingredients. The pork turns crispy and the sauce adds bright flavor. It is a good weekday meal. Kids and adults like it.
How to prepare Japanese Katsu Bowls
Follow the steps below. Get your rice ready first. Then bread and fry the pork. Slice the cutlets and place them on rice. Drizzle with sauce and add green onions.
Ingredients:
- pork cutlets
- panko breadcrumbs
- flour
- eggs
- tonkatsu sauce
- cooked rice
- green onions
- vegetable oil
- salt
- pepper
Steps:
- Start by preparing the rice according to package instructions.
- Season the pork cutlets with salt and pepper.
- Set up a breading station with three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork cutlet in flour, then dip in egg, and finally coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the breaded pork cutlets for about 3-4 minutes on each side until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Slice the cutlets and serve them over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and garnish with sliced green onions. Enjoy your gourmet Japanese Katsu Bowl!
How to serve Japanese Katsu Bowls
Serve hot. Put steamed rice in a bowl. Lay sliced katsu on top. Add tonkatsu sauce. Sprinkle green onions. You can add pickles or a side salad.
How to store Japanese Katsu Bowls
Keep cutlets and rice separate if possible. Store in airtight containers. Refrigerate for up to 3 days. To reheat, warm the rice and toast the cutlets in a skillet or oven so they stay crispy.
Tips to make Japanese Katsu Bowls perfectly
- Pat the pork dry before seasoning.
- Do not crowd the pan when frying.
- Keep oil hot but not smoking for even browning.
- Use fresh panko for the crunch.
- Let cutlets rest briefly before slicing to keep juices in.
Variations (if possible)
- Use chicken cutlets instead of pork.
- Try a spicy mayo drizzle for heat.
- Add steamed vegetables like broccoli or carrots.
- Make a vegetarian version with breaded tofu or eggplant.
FAQ
Q: Can I bake the cutlets instead of frying?
A: Yes. Bake at 425°F (220°C) for 15–20 minutes, flipping once, until golden.
Q: What cut of pork is best?
A: Pork loin or pork chops work well. Choose thin slices for quick cooking.
Q: Can I use homemade tonkatsu sauce?
A: Yes. Mix ketchup, Worcestershire sauce, soy sauce, and a little sugar to taste.
Q: How do I keep the panko from falling off?
A: Press the panko onto the cutlet gently and make sure the egg coat is even before breading.
Japanese Katsu Bowls
- Total Time: 35 minutes
- Yield: 2 servings
- Diet: Non-Vegetarian
Description
Warm and simple Japanese Katsu Bowls made with crispy pork cutlets served on soft rice, drizzled with tangy tonkatsu sauce.
Ingredients
- 2 pork cutlets
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 eggs, beaten
- 1/2 cup tonkatsu sauce
- 2 cups cooked rice
- 2 green onions, sliced
- 1/4 cup vegetable oil
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Prepare the rice according to package instructions.
- Season the pork cutlets with salt and pepper.
- Set up a breading station with three plates: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each pork cutlet in flour, dip in egg, and coat with panko breadcrumbs.
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the breaded pork cutlets for about 3-4 minutes on each side until golden brown and cooked through.
- Remove from skillet and drain on paper towels.
- Slice the cutlets and serve them over a bed of fluffy rice.
- Drizzle with tonkatsu sauce and garnish with sliced green onions. Enjoy!
Notes
Pat the pork dry before seasoning and do not crowd the pan when frying for the best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese