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Japanese Katsu Bowls with Tonkatsu Sauce

Crispy, golden-brown panko-breaded pork cutlets served over fluffy rice and drizzled with a rich homemade savory-sweet sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

The Katsu
  • 4 slices pork loin chops or chicken breast boneless, about 1/2 inch thick
  • 1 tsp salt
  • 0.5 tsp white pepper
  • 0.5 cup all-purpose flour
  • 2 eggs large, beaten
  • 2 cups Panko breadcrumbs
  • 2 cups vegetable oil for frying
Tonkatsu Sauce
  • 0.25 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar granulated
  • 1 tsp soy sauce
Assembly
  • 4 cups cooked white rice short-grain preferred
  • 1 tbsp parsley chopped, for garnish
  • 2 tbsp spicy mayo optional drizzle

Equipment

  • Heavy skillet or Dutch oven
  • Meat Mallet
  • 3 Shallow bowls
  • Wire cooling rack
  • Kitchen thermometer

Method
 

  1. Pound the pork or chicken cutlets to an even 1/2-inch thickness. Season both sides with salt and white pepper.
  2. Set up a dredging station: Flour in one bowl, beaten eggs in a second, and Panko breadcrumbs in a third.
  3. Dredge each cutlet in flour (shake off excess), dip in egg wash, then press firmly into Panko to coat.
  4. In a heavy skillet, heat oil to 350°F (175°C).
  5. Fry cutlets for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.
  6. While cutlets cook, whisk together ketchup, Worcestershire, oyster sauce, sugar, and soy sauce to make the Tonkatsu sauce.
  7. Slice the katsu into strips. Serve over bowls of hot rice.
  8. Drizzle generously with Tonkatsu sauce and optional spicy mayo. Garnish with parsley.

Notes

Ensure oil maintains temperature between batches for the crispiest result.