Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 5 min
Yield: 3
Ingredients: 2 boneless, skinless chicken breasts (or pork chops); 1 cup all-purpose flour; 2 large eggs, beaten; 2 cups panko breadcrumbs; 1 tsp salt; ½ tsp black pepper; ½ tsp garlic powder; ½ cup vegetable oil (for frying); 2 cups cooked white rice; ¼ cup tonkatsu sauce (store-bought or homemade); 2 tbsp Japanese mayo (optional); Chopped parsley or green onions for garnish; Special Equipment:; Shallow frying pan; Meat mallet (to pound chicken evenly); Wire rack (for draining excess oil)

Japanese Katsu Bowls with Tonkatsu Sauce

This dish has become a staple in my household, especially on those busy weeknights when I need something quick, satisfying, and sure to please the whole family.

The first time I made this Japanese Katsu Bowl, it was an instant hit. My husband took one bite and declared it a restaurant-worthy meal, while my kids—who can be quite picky eaters—asked for seconds (and thirds!). It’s the perfect balance of crispy texture, juicy chicken, and the savory-sweetness of tonkatsu sauce, all tied together with warm rice and a creamy drizzle of sauce.

What I love most about this recipe is how simple it is to make. It requires just a few basic ingredients, and you don’t need to be a pro chef to nail it. Plus, it’s versatile—you can use chicken, pork, or even tofu for a vegetarian-friendly version. I’ve tested many variations, but this version remains my tried-and-true favorite, the one I return to time and time again.

If you’re looking for a dish that’s crispy, flavorful, and easy to prepare, this Japanese Katsu Bowl with Tonkatsu Sauce is the one. Trust me, once you try it, it’ll become a repeat favorite in your kitchen too!

Questions I Often Get Asked About This Recipe

Can I make this ahead of time?
Yes! You can fry the katsu ahead of time and store it in an airtight container in the fridge. To reheat, bake it in the oven at 375°F for about 10 minutes or air-fry it to crisp it up.

Can I use something other than chicken?
Absolutely! Pork katsu (tonkatsu) is the traditional version, but tofu or even mushrooms make fantastic vegetarian alternatives.

What’s the best way to make it extra crispy?
Double-coating the katsu in panko breadcrumbs helps! Also, frying at the right temperature (around 350°F) ensures a golden, crispy texture.

Is tonkatsu sauce spicy?
Not at all! It’s a sweet and tangy sauce made from Worcestershire, ketchup, soy sauce, and a few seasonings. If you like a little heat, you can add a dash of chili flakes.

What You Need to Make Japanese Katsu Bowls

Ingredients:

2 boneless, skinless chicken breasts (or pork chops)

1 cup all-purpose flour

2 large eggs, beaten

2 cups panko breadcrumbs

1 tsp salt

½ tsp black pepper

½ tsp garlic powder

½ cup vegetable oil (for frying)

2 cups cooked white rice

¼ cup tonkatsu sauce (store-bought or homemade)

2 tbsp Japanese mayo (optional)

Chopped parsley or green onions for garnish

Special Equipment:

Shallow frying pan

Meat mallet (to pound chicken evenly)

Wire rack (for draining excess oil)

How to Make Japanese Katsu Bowls

Prepare the Chicken: Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and garlic powder.

Coat the Chicken: Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece in flour, dip into the egg, and then press into panko to fully coat.

Fry to Perfection: Heat oil in a pan over medium heat. Once hot, fry each piece for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.

Assemble the Bowls: Divide the rice between bowls, slice the katsu, and place it on top. Drizzle with tonkatsu sauce and Japanese mayo. Garnish with chopped parsley or green onions.

Serve & Enjoy: Dig in while it’s hot and crispy!

Tips for Making the Best Japanese Katsu Bowls

Use fresh panko breadcrumbs for an extra crispy crust.

Don’t overcrowd the pan when frying; it helps keep the oil at the right temperature.

Let the fried katsu rest on a wire rack instead of paper towels to maintain crispiness.

Customize it by adding shredded cabbage or pickled ginger for an authentic touch.

Reader Reviews

⭐⭐⭐⭐⭐ “So crispy and delicious! My whole family loved it. Definitely making this again.” – Sarah R.

⭐⭐⭐⭐⭐ “Perfect balance of flavors! I made it with pork, and it was just as good.” – James M.

⭐⭐⭐⭐ “Really easy to follow, but I’ll use an air fryer next time for less oil.” – Megan L.

⭐⭐⭐⭐⭐ “Better than takeout! The sauce is so flavorful, and the katsu was perfectly crispy.” – Daniel K.

⭐⭐⭐⭐ “Great weeknight dinner! I added extra mayo, and it was fantastic.” – Emily W.

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