Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless chicken breasts; Salt and pepper to taste; 1/2 cup all-purpose flour; 2 eggs, beaten; 1 cup panko breadcrumbs; Oil for frying; 1/4 cup ketchup; 2 tablespoons Worcestershire sauce; 1 tablespoon soy sauce; 1 tablespoon mirin (or rice vinegar); 1 tablespoon sugar; 1/2 teaspoon garlic powder; 2 cups cooked white rice; 1 cup shredded green cabbage; 1/2 cup shredded carrots; 1 green onion, sliced; Optional: sesame seeds, pickled ginger

Japanese Katsu Bowls with Tonkatsu Sauce a crispy, golden panko-crusted cutlets paired with fluffy white rice, crunchy cabbage, and a drizzle of sweet and tangy tonkatsu sauce—this comforting Japanese katsu bowl brings everything I love about a satisfying meal into one bowl. Whether I’m craving a cozy weeknight dinner or looking to impress with Japanese flavors, this dish never disappoints.

Why You’ll Love This Recipe

I love how this recipe delivers the perfect balance of textures and flavors: crispy chicken or pork, soft rice, fresh vegetables, and a rich, savory-sweet sauce that ties everything together. It’s easy to make, surprisingly quick, and endlessly customizable depending on what I have on hand. The tonkatsu sauce alone is worth keeping in my recipe rotation—it adds bold flavor with simple pantry ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Katsu:

2 boneless chicken breasts

Salt and pepper to taste

1/2 cup all-purpose flour

2 eggs, beaten

1 cup panko breadcrumbs

Oil for frying

For the Tonkatsu Sauce:

1/4 cup ketchup

1 tablespoon soy sauce

2 tablespoons Worcestershire sauce

1 tablespoon mirin (or rice vinegar)

1 tablespoon sugar

1/2 teaspoon garlic powder

For the Bowls:

2 cups cooked white rice

1 cup shredded green cabbage

1/2 cup shredded carrots

1 green onion, sliced

Optional: sesame seeds, pickled ginger

Directions

I start by preparing the tonkatsu sauce. In a small bowl, I whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder until smooth. Then I set it aside.

Next, I season the chicken breasts with salt and pepper. I dredge each piece in flour, dip into the beaten eggs, and coat thoroughly in panko breadcrumbs.

I heat about 1/2 inch of oil in a skillet over medium-high heat. Once hot, I fry the cutlets for 3–4 minutes per side until golden brown and fully cooked. Then I let them rest on a paper towel-lined plate.

After resting the cutlets for 5 minutes, I slice them into strips.

To assemble the bowls, I divide the cooked rice between two bowls. I top each with shredded cabbage, carrots, and green onion, then add the sliced katsu on top. I finish with a generous drizzle of the tonkatsu sauce and sprinkle with sesame seeds or pickled ginger if I want a little extra flair.

Servings and timing

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 2

Calories per serving: 530 kcal

Variations

I like how flexible this recipe is. Sometimes I swap chicken for pork cutlets to make a traditional tonkatsu version. For a lighter option, I use air-fried or oven-baked cutlets instead of pan-frying. I also love adding cucumber slices, avocado, or a soft-boiled egg on top for extra richness. If I’m short on time, I use pre-cooked frozen cutlets and just focus on making the sauce and assembling the bowl.

Storage/Reheating

If I have leftovers, I store the cutlets and rice separately in airtight containers in the fridge for up to 3 days. To reheat, I use the oven or air fryer to keep the katsu crispy (about 350°F for 8–10 minutes), and I microwave the rice and veggies separately. I always store the tonkatsu sauce in a small jar and give it a quick stir before serving again.

Related Recipes:

FAQs

What is tonkatsu sauce made of?

Tonkatsu sauce is a Japanese-style condiment made with ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, sugar, and garlic powder. It has a savory, sweet, and tangy flavor that pairs perfectly with crispy cutlets.

Can I bake or air-fry the katsu instead of frying?

Yes, I often bake or air-fry the katsu for a healthier option. I bake at 400°F for about 20–25 minutes or air-fry at 375°F for 12–15 minutes, flipping halfway through.

What kind of rice should I use?

I use short-grain or medium-grain white rice for a traditional Japanese texture. Jasmine rice also works well if that’s what I have on hand.

Can I make this gluten-free?

Absolutely. I use gluten-free panko, tamari instead of soy sauce, and make sure all sauces are certified gluten-free. The result is just as delicious.

What can I use instead of mirin?

If I don’t have mirin, I substitute with rice vinegar mixed with a little sugar. White wine vinegar with sugar can also work in a pinch.

Conclusion

These Japanese Katsu Bowls with Tonkatsu Sauce are one of my go-to meals when I want something crispy, flavorful, and satisfying. With simple steps and everyday ingredients, I can bring a bit of Japanese comfort food to my table in just 30 minutes. It’s a dish I keep coming back to—versatile, delicious, and easy to make my own.

📖 Recipe: