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–+ servings
Delicious Japanese Katsu Bowls with crispy chicken over rice
Linda S. Smith

Katsu Bowl

A comforting Japanese dish featuring crispy breaded pork cutlets served over fluffy rice with fresh veggies and tangy Tonkatsu sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 600
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces Pork cutlets Pounded to even thickness if needed
  • 1 tsp Salt
  • 1 tsp Black pepper
  • 1/2 cup All-purpose flour For dredging
  • 1 large Egg Beaten
  • 1 cup Panko breadcrumbs Key for light, airy crunch
  • 1/4-1/2 inch Neutral oil For frying (vegetable, canola, or peanut oil)
  • 2 cups Cooked rice Short-grain or medium-grain Japanese rice is ideal
  • 2 cups Fresh veggies Shredded cabbage, julienned carrots, sliced green onions (choose your favorites)
  • 1/2 cup Tonkatsu sauce Store-bought or homemade

Method
 

Preparation
  1. Pat cutlets dry and sprinkle both sides with salt and black pepper. Let sit for a few minutes.
  2. Put flour on one plate, beaten egg in a shallow bowl, and panko on another plate to set up a breading station.
  3. Dredge each cutlet in flour, shake off excess, dip into the egg, then press firmly into panko so the crumbs adhere.
Cooking
  1. Pour 1/4–1/2 inch of oil into a wide frying pan and heat over medium-high until shimmering (about 350°F/175°C).
  2. Carefully add cutlets to the oil without crowding. Fry for 3–4 minutes per side until deeply golden and cooked through (pork should reach 145°F/63°C). Transfer to a wire rack or paper towels to drain.
  3. While frying, prepare rice according to package instructions or rice cooker directions so it's hot and fluffy at serving.
  4. Shred cabbage, slice carrots or scallions, and get Tonkatsu sauce ready.
Assembly
  1. Spoon rice into bowls, slice cutlets and place on top, arrange fresh veggies to the side, and drizzle with Tonkatsu sauce. Serve immediately.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 75gProtein: 30gFat: 20gSaturated Fat: 5gSodium: 800mgFiber: 3gSugar: 4g

Notes

Serve with a cold side like cucumber sunomono or miso soup. For drinks, a light Japanese lager or barley tea pairs well. Slice cutlet and fan over rice for better presentation. Add sesame seeds and a squeeze of lemon for brightness. Store rice and cutlets separately in airtight containers in the fridge for 3–4 days.

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