Go Back
A delicious serving of Japanese Katsu Bowls, featuring crispy pork cutlets over rice with savory sauce.
Lady Maria

Best Japanese Katsu Bowls

This Japanese Katsu Bowl recipe delivers crispy, flavorful cutlets served over rice with a savory sauce. The key is using high-quality panko and achieving a perfectly balanced sauce, resulting in a restaurant-worthy meal that's easy to make at home.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken thighs or 4 pork loin cutlets about 6 ounces each
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 1/2 cup vegetable oil, for frying
  • 4 cups cooked Japanese short-grain rice
  • 1/2 medium onion, thinly sliced
  • 1/4 cup soy sauce
  • 2 tablespoons mirin
  • 1 tablespoon sugar
  • 1/4 cup dashi optional
  • 2 large eggs optional, for topping
  • 2 green onions, thinly sliced, for garnish
  • Salt and pepper to taste

Equipment

  • large skillet
  • Small saucepan
  • Shallow dishes (3)
  • Meat mallet or rolling pin
  • Cutting board
  • knife
  • tongs
  • measuring cups and spoons
  • Bowls
  • meat thermometer

Method
 

  1. Pound the chicken thighs or pork loin to an even thickness of about 1/2 inch. Season with salt and pepper.
  2. Place the flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  3. Dredge each piece of meat in the flour, then dip in the egg, and finally coat thoroughly with panko breadcrumbs. Press the panko gently to help it adhere.
  4. Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 1/2 inch deep. Carefully place the breaded cutlets in the hot oil, being careful not to overcrowd the pan.
  5. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for chicken and 145°F (63°C) for pork.
  6. While the katsu is frying, prepare the sauce. In a small saucepan, combine soy sauce, mirin, sugar, and dashi (if using).
  7. Bring to a simmer over medium heat and cook until the sugar is dissolved and the sauce has slightly thickened, about 5 minutes.
  8. Add thinly sliced onion to the sauce and cook until softened, about 3-5 minutes.
  9. If using eggs for topping, gently crack eggs into the simmering sauce. Cover the saucepan and cook until the eggs are set to your liking (runny or firm).
  10. Place a generous serving of cooked Japanese rice in a bowl.
  11. Slice the katsu into strips and arrange it on top of the rice.
  12. Pour the sauce (with or without the cooked egg) over the katsu.
  13. Garnish with green onions.

Notes

For extra crispy katsu, ensure the oil is hot enough before frying. Don't overcrowd the pan to maintain oil temperature. Resting the katsu after frying allows the juices to redistribute, resulting in a more tender cutlet. For a spicy kick, add cayenne pepper or chili oil to the panko. Variations include cheese-stuffed katsu, curry katsu (serve with Japanese curry), and vegetarian katsu (use tofu or eggplant).