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An extreme close-up of a tonkatsu cutlet, showing the crispy panko breading texture, for the Japanese Katsu Bowl Recipe.

Japanese Katsu Bowl Recipe: The Ultimate Crispy Comfort Food

Learn to make the perfect Japanese Katsu Bowl at home! This recipe features a shatteringly crispy panko-crusted pork cutlet, fluffy rice, and a tangy homemade katsu sauce. An easy and authentic meal for any night of the week.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

For the Tonkatsu (Pork Cutlet)
  • 2 boneless pork loin cutlets about 1/2 to 3/4-inch thick
  • 1/4 cup all-purpose flour
  • 1 large egg beaten
  • 1 cup panko breadcrumbs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups neutral oil for frying such as canola or vegetable oil
For the Katsu Sauce
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tbsp oyster sauce
  • 2 tsp sugar
For Assembly
  • 2 cups cooked short-grain rice for serving
  • 1 cup shredded cabbage for serving
  • Toasted sesame seeds and scallions for garnish

Equipment

  • 1 Large Skillet or Dutch Oven
  • 1 Wire Rack
  • 3 Shallow dishes (for breading)

Method
 

  1. In a small bowl, whisk together ketchup, Worcestershire sauce, oyster sauce, and sugar until fully combined. Set aside.
  2. Pat the pork cutlets dry. Make a few shallow cuts into the fat cap to prevent curling. Season both sides generously with salt and pepper.
  3. Arrange three shallow dishes. Place flour in the first, the beaten egg in the second, and panko breadcrumbs in the third.
  4. Dredge a pork cutlet in flour, shake off excess. Dip in egg, let excess drip off. Firmly press into the panko, coating completely. Place on a wire rack.
  5. Heat 1-2 inches of oil in a skillet to 340-350°F (170-175°C). Carefully place breaded pork in the oil and fry for 3-4 minutes per side, until golden brown and cooked through.
  6. Remove the katsu from the oil and let it drain and rest on a wire rack for a few minutes. Slice into 1/2-inch strips.
  7. Add steamed rice to a bowl, top with shredded cabbage. Arrange the sliced katsu over the cabbage. Drizzle with katsu sauce and garnish with sesame seeds and scallions.

Notes

Tip 1: Use a thermometer to monitor the oil temperature for perfectly crispy, non-greasy katsu.
Tip 2: Don't overcrowd the pan when frying. Cook the cutlets in batches if necessary to maintain the oil temperature.
Tip 3: Slicing the fat cap on the pork is a small step that makes a big difference in keeping the cutlet flat and evenly cooked.