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Japanese Katsu Bowls with Tonkatsu Sauce

Japanese Katsu Bowls with tonkatsu sauce drizzled over crispy panko beef cutlets and short-grain rice
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Crispy panko-breaded beef cutlets served over fluffy Japanese short-grain rice with a savory-sweet homemade tonkatsu sauce. A restaurant-quality meal ready in 35 minutes.

Ingredients

Scale
  • 4 boneless beef loin chops, about 1/2-inch thick
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs (Japanese-style preferred)
  • Vegetable oil, for frying
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon mirin
  • 1 teaspoon sugar
  • 2 cups cooked Japanese short-grain rice
  • Shredded cabbage or lettuce, for serving
  • Sliced scallions, for garnish

Instructions

  1. Place each beef chop between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy pan. Season both sides generously with salt and pepper.
  2. Arrange three shallow dishes: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
  3. Pat beef dry with paper towels. Dredge in flour and shake off excess. Dip in beaten egg and let drip. Press firmly into panko on both sides until fully and evenly coated. Let breaded cutlets rest 5 minutes before frying.
  4. Whisk together ketchup, Worcestershire sauce, soy sauce, oyster sauce, mirin, and sugar until smooth. Taste and adjust if needed. Set aside.
  5. Heat about 1/2 inch of vegetable oil in a large heavy skillet over medium-high heat to 350 degrees F (175 degrees C). Fry beef cutlets 1 to 2 at a time without crowding, 3 to 4 minutes per side, until deep golden brown and internal temperature reaches 145 degrees F (63 degrees C). Return oil to temperature between batches.
  6. Transfer cooked katsu to a wire rack. Rest 5 minutes, then slice into 1/2-inch strips.
  7. Divide rice among four bowls. Top with shredded cabbage, sliced katsu, a generous drizzle of tonkatsu sauce, and sliced scallions.

Notes

  • Pound beef to an even 1/4-inch thickness for consistent cooking throughout.
  • Pat beef dry before breading so the flour adheres properly and the crust does not fall off in the oil.
  • Do not crowd the pan when frying. Fry in batches and let the oil return to 350 degrees F between rounds.
  • Chicken breasts pounded thin can be substituted for beef. Cook to an internal temperature of 165 degrees F (74 degrees C).
  • Reheat leftover katsu in a 400 degree F oven or air fryer for 5 to 10 minutes to restore crispiness. Avoid the microwave.
  • Uncooked breaded cutlets can be frozen flat for up to 1 month and fried directly from frozen with 1 to 2 extra minutes added per side.

Nutrition

Find it online: https://www.benefitiany.com/japanese-katsu-bowls/