Japanese Tonkatsu Bowl

Japanese Tonkatsu Bowl feature crispy panko-breaded chicken or pork cutlets served over fluffy white rice and drizzled with savory-sweet tonkatsu sauce. This dish combines satisfying crunch with rich umami flavors, making it a comforting and flavorful meal perfect for any night.

Ingredients

• 2 boneless chicken breasts or pork loin cutlets (pounded to ½-inch thickness)

• 1 cup panko breadcrumbs

• ½ cup all-purpose flour

• 2 large eggs (beaten)

• 3 cups cooked white rice (sushi rice preferred)

• ½ cup tonkatsu sauce (store-bought or homemade)

• Oil for frying (vegetable or canola)

• Fresh parsley or green onion for garnish (optional)
  
  

For Homemade Tonkatsu Sauce:

• 3 tablespoons ketchup

• 2 tablespoons Worcestershire sauce

• 1 tablespoon soy sauce

• 1 teaspoon sugar
  
  

Directions

1. Pound cutlets to even thickness and season with salt and pepper.
   
   

2. Set up breading stations with separate bowls for flour, beaten eggs, and panko breadcrumbs.
   
   

3. Coat each cutlet in flour.
   
   

4. Dip each cutlet in beaten egg.
   
   

5. Press each cutlet into panko breadcrumbs to coat evenly.
   
   

6. Heat oil in a large skillet over medium-high heat to about 350°F (175°C).
   
   

7. Fry cutlets for 3–4 minutes per side for chicken, or 2–3 minutes per side for pork, until golden and cooked through.
   
   

8. Drain cutlets on paper towels.
   
   

9. For the sauce, whisk together ketchup, Worcestershire sauce, soy sauce, and sugar in a bowl.
   
   

10. Slice cutlets.
    
    

11. Assemble bowls with cooked rice.
    
    

12. Drizzle tonkatsu sauce over the top.
    
    

13. Garnish with parsley or green onions if desired.
    
    

14. Serve immediately.
    
    

Nutrients

• Calories: Approximately 550 kcal per serving

• Protein: 35 g

• Carbohydrates: 55 g

• Fat: 18 g

• Saturated Fat: 3.5 g

• Cholesterol: 80 mg

• Sodium: 900 mg

• Fiber: 2 g