Go Back
An extreme close-up of a crispy panko-breaded tonkatsu pork cutlet, showing the golden texture of the crust for the katsu bowl recipe.

Japanese Katsu Bowl Recipe (The Crispiest, Juiciest Tonkatsu!)

This Japanese Katsu Bowl recipe delivers a restaurant-quality meal at home, featuring a perfectly crispy panko-breaded pork cutlet (tonkatsu) over fluffy rice, drizzled with a simple, tangy homemade sauce. An easy and satisfying dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless pork loin chops, thick-cut (about 3/4 to 1-inch thick)
  • 1/2 cup all-purpose flour
  • 1 large egg, beaten
  • 1 1/2 cups panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • neutral oil, for frying (e.g., canola, vegetable)
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 2 cups cooked Japanese short-grain rice
  • 1 cup green cabbage, thinly shredded

Equipment

  • 1 Large skillet or Dutch oven For frying the pork.
  • 1 Kitchen Thermometer Optional, but recommended for checking oil temperature.
  • 1 Wire Rack For draining the katsu.

Method
 

  1. Prepare the Pork: Pat the pork chops completely dry with paper towels and season both sides with salt and pepper.
  2. Set Up Breading Station: Arrange three shallow dishes. Place flour in the first, the beaten egg in the second, and panko breadcrumbs in the third.
  3. Bread the Pork: Dredge a pork chop in flour, shaking off the excess. Dip it into the egg, then press firmly into the panko breadcrumbs to coat completely. Repeat with the second pork chop.
  4. Fry the Katsu: Heat 1.5 inches of oil in a large skillet over medium-high heat to 350°F (175°C). Carefully place the breaded pork chops in the oil and fry for 3-4 minutes per side, until golden brown and cooked through. Transfer to a wire rack to drain.
  5. Make the Tonkatsu Sauce: In a small bowl, whisk together the ketchup, Worcestershire sauce, soy sauce, and brown sugar until smooth.
  6. Assemble the Bowl: Let the katsu rest for a few minutes before slicing it into 1-inch strips. Divide the cooked rice between two bowls, top with shredded cabbage, and arrange the sliced katsu on top. Drizzle generously with the tonkatsu sauce before serving.

Notes

Tip 1: For the crispiest crust, ensure your oil temperature is stable. A kitchen thermometer is your best friend here.
Tip 2: Don't overcrowd the pan when frying; cook the katsu in batches if necessary to maintain oil temperature.
Tip 3: Slicing the cabbage as thinly as possible provides the best texture contrast.