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Japanese Katsu Bowls with Tonkatsu Sauce

Crispy chicken katsu over rice. Homemade tonkatsu sauce. Ready in 35 minutes.

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Prep Time 18 minutes
Course Main Dish
Cuisine Japanese-inspired

Ingredients
  

For the Katsu

  • 2 boneless skinless chicken breasts pounded thin
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 eggs beaten
  • 1 cup panko breadcrumbs
  • Neutral oil for frying canola or vegetable

For the Bowl

  • 2 cups cooked Japanese short-grain rice
  • Optional: shredded cabbage sesame seeds, green onion
  • Tonkatsu Sauce
  • 3 tablespoons ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin or sugar
  • ½ teaspoon Dijon mustard
  • Japanese Mayo Sauce
  • 3 tablespoons Japanese mayo Kewpie-style preferred
  • 1 teaspoon rice vinegar
  • ½ teaspoon sugar
  • 1 teaspoon chopped pickles or herbs optional

Instructions
 

  • Season the pounded chicken breasts with salt and pepper.
  • Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge the chicken in flour, dip into egg, then coat thoroughly in panko.
  • Heat about 1 inch of oil in a skillet to 350°F (175°C). Fry the chicken for 3–4 minutes per side until golden brown and cooked through. Transfer to a wire rack or paper towel to drain.
  • In a small bowl, whisk together all tonkatsu sauce ingredients until smooth. In another bowl, mix Japanese mayo, rice vinegar, sugar, and optional herbs.
  • Slice the crispy katsu into strips. Scoop rice into bowls, place sliced katsu on top, drizzle with tonkatsu sauce and mayo sauce, and add optional toppings like shredded cabbage, sesame seeds, or green onions.

Notes

For a lighter version, you can bake or air fry the breaded chicken at 400°F until golden and crispy. Serve immediately for best texture.