Japanese Katsu Bowls with Tonkatsu Sauce 

This Japanese Katsu Bowl features a deeply satisfying combo of crispy panko-crusted cutlets (chicken or pork) served over fluffy rice, drizzled with savory-sweet tonkatsu sauce and optional creamy mayo. Perfect for busy weeknight dinners, it’s straightforward yet restaurant-quality, delivering crunch, umami, and comfort in every bite. With basic pantry ingredients like flour, eggs, panko, ketchup, soy sauce, and mirin, it’s versatile and approachable. Garnish with green onions, cabbage, or sesame seeds for freshness and texture. Ideal for families and meal-prep alike, it’s bound to become a repeat favorite. 

Ingredients

For the Cutlets:

• 2 boneless chicken breasts (or pork chops), pounded to ~½ inch thickness
  
  

• ½ tsp salt
  
  

• ½ tsp black pepper
  
  

• ½ tsp garlic powder
  
  

• ½ cup all-purpose flour
  
  

• 2 large eggs, beaten
  
  

• 2 cups panko breadcrumbs
  
  

• ½ cup vegetable oil, for frying
  
  

For the Rice Bowls & Garnish:

• 2 cups cooked Japanese short-grain rice
  
  

• Optional: shredded cabbage, sesame seeds, sliced green onions
  
  

For the Tonkatsu Sauce:

• 3 Tbsp ketchup
  
  

• 1 Tbsp Worcestershire sauce
  
  

• 1 Tbsp soy sauce
  
  

• 1 Tbsp sugar (or honey)
  
  

• ½ tsp Dijon mustard
  
  

For the Japanese Mayo Drizzle (optional):

• 3 Tbsp Japanese mayo (Kewpie recommended)
  
  

• 1 tsp rice vinegar
  
  

• ½ tsp sugar
  
  

Directions

1. Prep Cutlets: Pound meat to ½ inch thickness. Season both sides with salt, pepper, and garlic powder.
   
   

2. Breading Station: Set up three bowls: one with flour, one with beaten eggs, and one with panko. Dredge each piece in flour, egg, then panko. Press cornely for maximum coating.
   
   

3. Fry Cutlets: Heat oil in a skillet over medium heat (~350 °F). Fry cutlets ~3–4 min per side until golden and cooked through. Transfer to a wire rack to maintain crispness. 

4. Make Tonkatsu Sauce: Whisk together ketchup, Worcestershire, soy, sugar, and mustard until smooth.
   
   

5. Make Mayo Drizzle (optional): Mix Japanese mayo with rice vinegar and sugar until combined.
   
   

6. Assemble Bowls: Divide rice between bowls. Slice katsu and arrange atop. Drizzle generously with tonkatsu sauce and mayo. Sprinkle shredded cabbage, green onions, and sesame seeds as desired.
   
   

Nutrients (per serving, ~2 bowls)

• Calories: ~650 kcal
  
  

• Protein: ~40 g
  
  

• Carbohydrates: ~60 g
  
  

• Fat: ~30 g
  
  

• Sodium: moderate to high depending on sauce quantities