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Japanese Katsu Bowls with Tonkatsu Sauce

Savor Homemade Japanese Katsu Bowls with Tonkatsu Sauce

Enjoy a comforting bowl of Japanese Katsu Bowls with Tonkatsu Sauce, featuring crispy protein over rice and topped with tangy-sweet sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Protein
  • 1 pound chicken breast or pork loin or firm tofu for a vegetarian option
  • 1 cup flour gluten-free flour works as a substitute
  • 2 large eggs or a flax egg for vegan option
For the Breading
  • 1 cup panko breadcrumbs regular breadcrumbs can be used but may change texture
  • 1 cup vegetable oil any neutral oil, like canola
For the Base
  • 2 cups short-grain rice or brown rice for a wholesome choice
For the Sauce
  • 1/2 cup tonkatsu sauce adjust according to taste, includes soy sauce, ketchup, Worcestershire sauce, mirin, and sugar

Equipment

  • large skillet
  • Shallow Plates
  • Mixing bowl
  • Paper Towels

Method
 

Step-by-Step Instructions
  1. Slice chicken breasts or pork loin into even pieces, about ½ inch thick.
  2. Set up the breading station with flour, beaten eggs, and panko breadcrumbs in three shallow plates.
  3. Dredge each piece of protein in flour, dip into beaten eggs, and then roll in panko breadcrumbs.
  4. Heat vegetable oil in a large skillet to about ¼ inch deep over medium heat.
  5. Fry the breaded chicken or tofu for 3-4 minutes on each side until golden brown and crispy.
  6. Whisk together soy sauce, mirin, ketchup, Worcestershire sauce, and sugar for the tonkatsu sauce.
  7. Serve by scooping rice into bowls, topping with katsu, and drizzling with tonkatsu sauce.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 70gProtein: 30gFat: 30gSaturated Fat: 5gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 12gVitamin A: 2IUCalcium: 6mgIron: 15mg

Notes

Customize your katsu bowls with different proteins and toppings. For the best texture, reheat in a skillet rather than a microwave.

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