Go Back
Katsu's origins can be traced back to the late 19th century, during the Meiji era when Western culinary practices began to influence Japanese cuisine. The introduction of breaded and fried meat dishes was inspired by the Western cutlet, but the Japanese adapted this concept by incorporating local flavors and ingredients. Today, Katsu isn't just a meal; it represents the seamless blend of tradition and modernity in Japanese gastronomy.

Japanese Katsu Bowls with Tonkatsu Sauce

Indulge in this delicious Crispy Katsu Bowl topped with a savory homemade Tonkatsu sauce! Featuring tender pork chops or chicken breasts, coated in crispy panko breadcrumbs, this dish combines the perfect crunch with a tangy sauce. Serve it over fluffy Japanese rice, fresh cabbage, and garnish with green onions and sesame seeds. It's a satisfying meal that's easy to make and perfect for any night of the week. Enjoy a taste of Japan right at home!
Print Recipe Pin Recipe

Ingredients
  

For the Tonkatsu Sauce:

1/2 cup ketchup

1/4 cup Worcestershire sauce

2 tablespoons soy sauce

1 tablespoon mirin (Japanese sweet rice wine)

2 teaspoons sugar

1 teaspoon Dijon mustard

1 teaspoon garlic powder

1 teaspoon ground ginger

For the Tonkatsu:

2 boneless pork chops (or chicken breasts)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs

Vegetable oil, for frying

For the Bowls:

2 cups cooked Japanese short-grain rice

2 cups shredded cabbage (green or purple)

1/2 cup sliced green onions

Pickled ginger, for serving (optional)

Sesame seeds, for garnish

Instructions
 

Make the Tonkatsu Sauce: In a medium bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, Dijon mustard, garlic powder, and ground ginger until smooth. Set aside.

    Prepare the Tonkatsu: Start by flattening the pork chops to about 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

      Bread the Pork: Set up a breading station with three shallow plates: one with flour, one with the beaten egg, and one with panko breadcrumbs. Dip each pork chop into flour, shaking off the excess, then into the egg, and finally coat generously with panko breadcrumbs.

        Fry the Tonkatsu: In a large skillet, heat about 1/2 inch of vegetable oil over medium-high heat. Once hot, carefully add the breaded pork chops and fry for about 4–5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.

          Slice the Tonkatsu: Let the cooked Tonkatsu rest for a few minutes, then slice it into strips.

            Assemble the Bowls: In each serving bowl, add a scoop of cooked rice, a generous portion of shredded cabbage, and top with the sliced Tonkatsu. Drizzle with Tonkatsu sauce.

              Garnish: Sprinkle with sliced green onions, sesame seeds, and add pickled ginger on the side, if desired.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 2-3 servings