why make this recipe
This Japanese Katsu Bowl is tasty, quick, and filling. It gives crunchy pork over warm rice. Try it when you want a simple meal that feels special. For more bowl ideas that mix sweet and spicy, see this hot honey ground beef bowl.
introduction
This bowl brings a crisp pork cutlet and rich sauce to plain rice. It uses easy steps and few ingredients. The flavors are familiar and kid-friendly. If you like simple bowls, you may also enjoy this related bowl recipe for a different take.
how to make Japanese Katsu Bowl
Make the cutlets first, then build the bowl with rice and sauce. Work in small steps: season, bread, fry, slice, and assemble. Keep the oil hot but not smoking. For a guide on a basic bowl method, check this basic bowl method for inspiration.
Ingredients :
Pork cutlets, Salt, Pepper, Flour, Eggs, Panko breadcrumbs, Vegetable oil, Cooked rice, Tonkatsu sauce, Green onions (for garnish)
You can change small things, but the core is pork, panko, rice, and sauce. See another bowl idea here hot honey ground beef bowl idea.
Directions :
- Season the pork cutlets with salt and pepper.
- Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
- Heat vegetable oil in a pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
- Slice the cutlets and serve over fluffy rice.
- Drizzle tonkatsu sauce over the top and garnish with sliced green onions.
For another simple bowl-style method, you can look at another bowl recipe to compare steps.
how to serve Japanese Katsu Bowl
Place warm rice in a bowl. Lay sliced katsu on top. Drizzle with tonkatsu sauce. Sprinkle green onions. Serve right away so the cutlet stays crisp.
how to store Japanese Katsu Bowl
Cool the cutlets fully. Put them in an airtight container. Store in the fridge for up to 3 days. Reheat in an oven or air fryer to keep them crisp. Do not store cutlets on rice if you want them to stay crunchy.
tips to make Japanese Katsu Bowl
- Pat the pork dry so the breading sticks.
- Use panko for a light, crisp crust.
- Keep oil at medium heat so the outside browns and the inside cooks.
- Let cutlets rest on a rack or paper towel to drain extra oil.
- Slice just before serving to keep texture.
variation (if any)
- Swap pork for chicken to make chicken katsu.
- Add a fried egg on top for extra richness.
- Serve with shredded cabbage or pickles for crunch and acid.
FAQs
Q: Can I bake the katsu instead of frying?
A: Yes. Bake at 425°F (220°C) for 15-20 minutes, turning once. It will be less oily but still tasty.
Q: Can I use regular breadcrumbs?
A: You can, but panko gives a lighter, crispier crust.
Q: How do I make tonkatsu sauce at home?
A: Mix ketchup, Worcestershire sauce, soy sauce, and a bit of sugar. Taste and adjust.
Q: Can I freeze the cutlets?
A: Yes. Freeze cooked cutlets in a sealed bag for up to 1 month. Reheat from frozen in an oven.
Conclusion
If you want a chicken version with bold flavors, try this Crispy Chicken Katsu Bowls for inspiration. For a classic katsudon with egg and sauce, see the detailed guide at Katsudon Japanese Pork Cutlet and Egg Rice Bowl – The Woks of Life. For another easy chicken katsu bowl recipe with curry mayo, check Easy Chicken Katsu Bowls – Simply Delicious.
Japanese Katsu Bowl
Ingredients
For the Katsu
- 2 pieces Pork cutlets Pat dry for best results
- to taste Salt
- to taste Pepper
- 1/2 cup Flour For dredging
- 2 large Eggs Beaten, for batter
- 1 cup Panko breadcrumbs For a light, crispy crust
- 1/2 cup Vegetable oil For frying
For the Bowl
- 2 cups Cooked rice Fluffy and warm
- 1/4 cup Tonkatsu sauce Drizzle on top
- 2 stalks Green onions Sliced for garnish
Instructions
Preparation
- Season the pork cutlets with salt and pepper.
- Dredge each cutlet in flour, dip in beaten eggs, and coat with panko breadcrumbs.
Cooking
- Heat vegetable oil in a pan over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 3-4 minutes per side.
- Remove from the pan and drain on paper towels.
Assembly
- Slice the cutlets and serve over fluffy rice.
- Drizzle tonkatsu sauce over the top and garnish with sliced green onions.
