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Crispy Katsu Bowls represent a delightful intersection of flavors and textures, showcasing the best of Japanese cuisine. This beloved dish features a staple known as katsu, which typically consists of breaded and fried meat, served over a bed of rice with a variety of toppings. The star of the show is undoubtedly the crispy pork katsu, perfectly golden and crunchy on the outside, tender and juicy on the inside. What makes this dish even more irresistible is the addition of homemade tonkatsu sauce, a tangy and savory concoction that elevates the katsu to new heights. Combined with fresh, crunchy vegetables and a sprinkle of sesame seeds, these bowls are not just satisfying to the palate but also visually appealing.
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Japanese Katsu Bowls with Tonkatsu Sauce

Discover the magic of Crispy Katsu Bowls with Homemade Tonkatsu Sauce! This delightful Japanese dish features perfectly breaded and fried pork katsu served over rice, topped with fresh veggies and a tangy sauce that elevates every bite. Easy to prepare, it's perfect for busy weeknights or special occasions. Learn how to create this mouthwatering meal with tips on mastering the crispy texture and customizing flavors to your liking. #Katsu #JapaneseCuisine #HomemadeSauce #ComfortFood #Foodie #DinnerIdeas #CulinaryAdventure

Ingredients

For the Tonkatsu Sauce:

1/4 cup ketchup

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon mirin (sweet rice wine)

1 teaspoon sugar

1 teaspoon Dijon mustard

1/2 teaspoon garlic powder

1/2 teaspoon ground black pepper

For the Katsu:

2 boneless pork chops (about 1/2 inch thick)

Salt and pepper, to taste

1/2 cup all-purpose flour

1 large egg, beaten

1 cup panko breadcrumbs (Japanese breadcrumbs)

Vegetable oil, for frying

For the Bowls:

2 cups cooked white rice

1 cup shredded cabbage (green or napa)

1/2 cup sliced green onions

1/4 cup pickled ginger (for garnish)

Sesame seeds (for garnish, optional)

Instructions

Prepare the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, mustard, garlic powder, and black pepper until well combined. Set aside.

    Prepare the Katsu: Season the pork chops with salt and pepper on both sides. Set up three shallow dishes: one with flour, one with the beaten egg, and one with panko breadcrumbs.

      Bread the Pork Chops: Dredge each chop first in the flour, shaking off any excess. Next, dip them into the beaten egg, allowing any excess to drip off. Finally, coat the chops in panko breadcrumbs, pressing gently to adhere. Repeat with both chops.

        Fry the Katsu: In a large skillet, heat about 1/4 inch of vegetable oil over medium heat. Once the oil is hot (a pinch of breadcrumbs should sizzle), carefully place the breaded pork chops into the skillet. Fry until golden brown and crispy, about 4-5 minutes per side. Transfer the cooked katsu to a paper towel-lined plate to drain excess oil.

          Slice the Katsu: After the pork chops have rested for a few minutes, slice them into thin strips.

            Assemble the Bowls: In serving bowls, place a generous scoop of cooked white rice as the base. Top with sliced katsu, shredded cabbage, and sprinkle with sliced green onions. Drizzle the tonkatsu sauce over the katsu and garnish with pickled ginger and sesame seeds, if desired.

              Serve: Enjoy your crispy katsu bowls while warm!

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 2