Japanese Katsu Bowls Tonkatsu (Print-Friendly Version)
Crispy cutlets served on rice with shredded cabbage and a rich Tonkatsu sauce for a satisfying meal.
# Ingredients Required:
→ Protein
01 -
2 boneless, skinless chicken breasts or lamb cutlets
→ Seasoning
02 -
½ teaspoon salt
03 -
¼ teaspoon black pepper
→ Breading
04 -
125 ml all-purpose flour
05 -
1 large egg, beaten
06 -
240 ml panko breadcrumbs
→ Frying Oil
07 -
120 ml neutral oil (vegetable or canola) for frying
→ Tonkatsu Sauce
08 -
60 ml ketchup
09 -
30 ml Worcestershire sauce
10 -
15 ml soy sauce
11 -
15 ml honey
12 -
5 ml Dijon mustard
13 -
½ teaspoon garlic powder
→ Accompaniments
14 -
480 ml cooked white rice
15 -
240 ml shredded cabbage
16 -
1 green onion, sliced
17 -
Sesame seeds for garnish
# Detailed Directions:
01 -
Arrange all ingredients for easy access. If using chicken breasts, slice horizontally to create thinner cutlets. Season lamb cutlets with salt and pepper.
02 -
Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs. Dredge each cutlet first in flour, shaking off excess, then dip into egg, and finally coat evenly with panko breadcrumbs.
03 -
Heat oil in a large skillet over medium heat. Fry cutlets for 3 to 4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.
04 -
Combine ketchup, Worcestershire sauce, soy sauce, honey, Dijon mustard, and garlic powder in a small bowl. Stir until smooth and well blended.
05 -
Divide cooked rice into serving bowls. Top with shredded cabbage and place fried cutlets on top. Drizzle with Tonkatsu sauce, then garnish with sliced green onions and sesame seeds.
06 -
Serve immediately to enjoy the crisp texture and savory sauce balance.
# Helpful Advice:
01 -
For a healthier alternative, bake the breaded cutlets instead of frying. Adjust the Tonkatsu sauce quantity to taste.