Japanese Katsu Bowls with Tonkatsu Sauce

Japanese katsu bowls with tonkatsu sauce were my go-to lunch obsession when I worked near a tiny sushi cafe in college and every time I walked in they already knew my order and even saved me the last crispy cutlet when they were running low. That golden breaded chicken paired with the rich sweet-savory sauce and fluffy rice always turned my day around and made it feel like a small celebration even during exam season.

After graduation I found myself craving that familiar comfort and I finally decided to recreate it at home and it’s now a recipe I come back to again and again when I want something both cozy and vibrant. The crunch of the chicken next to the fresh veggies and the punchy drizzle of tonkatsu sauce brings the whole bowl to life and it’s surprisingly easy to make with just a few simple steps.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breasts – Pounded thin for quick and even cooking with a juicy interior.
• Salt and pepper – Basic but essential for seasoning the chicken.
• Flour – Creates the first dry coating to help the egg stick.
• Eggs – Help the breadcrumbs adhere and form a crispy coating.
• Panko breadcrumbs – The key to getting that signature airy crunch.
• Vegetable oil – Perfect for shallow frying the chicken until golden.
• Cooked rice – A fluffy base that soaks up all the flavor from the sauce.
• Shredded cabbage – Adds crisp texture and freshness to balance the dish.
• Cucumber slices – A cool and refreshing bite.
• Carrot ribbons – Brightens the bowl with a touch of sweetness.
• Soft-boiled egg – Adds richness and color.
• Green onions – For garnish and mild oniony bite.
• For the Tonkatsu Sauce:
• Ketchup – The sweet base for the sauce.
• Worcestershire sauce – Adds tang and depth.
• Soy sauce – Gives a salty umami kick.
• Sugar – Balances out the acidity with a touch of sweetness.
• Dijon mustard – Adds just a little zip and sharpness.
• Tools You’ll Need
• Meat mallet – To pound chicken to an even thickness for uniform cooking.
• Three shallow bowls – Perfect for setting up a flour-egg-breadcrumb dredging station.
• Tongs – To keep things neat while coating and frying the chicken.
• Frying pan – A heavy skillet works best for even browning.
• Paper towels – For draining excess oil after frying.
• Small saucepan – To simmer the tonkatsu sauce to the perfect consistency.
• Medium pot – To soft-boil the eggs just right.
• Sharp knife – For slicing veggies and cutting chicken cleanly.

Instructions

Step 1: Prepare the Chicken

I begin by pounding the chicken breasts to about ½ inch thick then I season both sides with salt and pepper. This helps them cook quickly and stay juicy.

Step 2: Bread the Chicken

I set up three bowls – one with flour, one with beaten eggs, and one with panko breadcrumbs. I dip each chicken piece in flour first then egg then panko pressing gently to make sure it’s fully coated.

Step 3: Fry Until Crispy

In a skillet I heat enough oil to cover the bottom and once it’s hot I carefully lay in the chicken and fry each side for 3–4 minutes until golden brown and crispy. I transfer it to paper towels to drain.

Step 4: Make the Tonkatsu Sauce

While the chicken rests I combine ketchup, Worcestershire sauce, soy sauce, sugar, and Dijon mustard in a small saucepan and simmer over low heat for about 5 minutes until slightly thickened.

Step 5: Assemble the Bowls

I scoop hot rice into each bowl then I layer on shredded cabbage, sliced cucumbers, carrots, and half of a soft-boiled egg. I slice the chicken into strips and place it on top.

Step 6: Drizzle and Garnish

I drizzle the warm tonkatsu sauce generously over the chicken and top everything with a sprinkle of chopped green onions and a few sesame seeds if I have them on hand.

Tips

If I’m short on time I make the tonkatsu sauce in advance and store it in the fridge for up to a week. For an extra crispy cutlet I sometimes double-coat the chicken by dipping it in egg and panko twice. And if you want a lighter version I’ve had great results air-frying the chicken at 400°F for 15 minutes flipping halfway through.

Ways to Serve

This bowl is amazing on its own but you can serve it with a side of miso soup or edamame for a fuller meal. I also love packing it into meal prep containers because it reheats beautifully. And if you’re feeling adventurous try swapping the chicken for pork or tofu – both versions are just as satisfying!

Frequently Asked Questions

Can I use pork instead of chicken for Japanese Katsu Bowls with Tonkatsu Sauce?

Yes traditionally it’s made with pork cutlets and they work just as well in this recipe.

How long does homemade tonkatsu sauce last?

It keeps in an airtight container in the fridge for up to one week and is great on sandwiches too.

Can I bake or air-fry the chicken for Japanese Katsu Bowls with Tonkatsu Sauce?

Absolutely for a healthier twist I bake at 425°F for 20–25 minutes or air-fry at 400°F for 15 minutes.

See You in the Kitchen

I hope you give these Japanese katsu bowls with tonkatsu sauce a try! They’re crispy satisfying and packed with flavor and I’d love to see how you style your own bowl. Don’t forget to save this one for your next dinner rotation or weekend cooking project.

Happy Cooking!

Print