Name: Crispy Tonkatsu Rice Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 boneless pork chops or chicken breasts pounded thin; Salt and pepper; 1/2 cup all-purpose flour; 1 large egg beaten; 1 cup panko breadcrumbs; Vegetable oil for frying; 1/4 cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tbsp mirin or rice vinegar; 1 tbsp brown sugar; 1 tsp Dijon mustard optional

These Tonkatsu Rice Bowls are the ultimate comfort food—crispy pork or chicken katsu served over steamy rice, drizzled with a bold, tangy homemade tonkatsu sauce.

A classic Japanese-inspired meal that’s easy enough for weeknights and fancy enough to impress guests!

Why You’ll Love This Recipe

Ultra-crispy katsu without deep frying

Rich, flavorful tonkatsu sauce made from scratch

Ready in under 30 minutes

Customizable with your favorite toppings

Family-friendly and satisfying

What You’ll Need (Ingredient Highlights)

Pork chops or chicken breasts – Pound them thin for even cooking and perfect crispiness.

Panko breadcrumbs – The secret to light and crunchy coating.

Egg and flour – Essential for the breading station.

Vegetable oil – For shallow frying to golden perfection.

Ketchup, Worcestershire, soy sauce, mirin, sugar – Simple pantry staples that come together into a flavorful tonkatsu sauce.

Dijon mustard (optional) – Adds a subtle zing to the sauce.

Pro Tips Before You Start

Pound your meat evenly for consistent frying.

Use a wire rack instead of a paper towel to keep cutlets crisp.

Don’t skip the sauce—it’s what makes it Tonkatsu!

Serve immediately to keep the katsu from getting soggy.

How to Make Tonkatsu Rice Bowls

Step 1: Bread the Katsu
Pound the pork or chicken to an even thickness and season with salt and pepper.

Dredge in flour, dip in beaten egg, then coat with panko breadcrumbs. Press gently to adhere.

Step 2: Fry to Golden Crispiness
Heat a shallow layer of oil in a skillet over medium heat.

Fry the breaded cutlets for 3–4 minutes per side until golden brown and fully cooked.

Transfer to a wire rack to drain.

Step 3: Make the Tonkatsu Sauce
In a small saucepan, whisk together ketchup, Worcestershire, soy sauce, mirin (or rice vinegar), brown sugar, and Dijon mustard (if using).

Bring to a simmer and cook for 2–3 minutes until slightly thickened. Set aside.

Step 4: Assemble Your Bowls
Spoon warm rice into bowls.

Slice the cutlets into strips and lay over the rice.

Drizzle generously with tonkatsu sauce and serve with shredded cabbage or your favorite toppings.

What to Serve It With

Steamed white or brown rice

Shredded cabbage with sesame dressing

Pickled radish or cucumber

Soft-boiled egg or edamame

Miso soup on the side

Variations & Substitutions

Use chicken thighs for extra juicy katsu

Make it vegetarian with eggplant or tofu

Try gluten-free panko and tamari for a GF version

Add spicy mayo for an extra kick

Storage & Leftovers

Store leftover katsu in the fridge for up to 3 days

Reheat in a skillet or oven to maintain crispiness

Keep sauce separate until serving

Not recommended for freezing (may lose texture)

FAQs

Can I use chicken instead of pork?
Yes, chicken breasts or thighs work beautifully.

Is the tonkatsu sauce spicy?
No, it’s tangy and sweet. Add chili flakes if you want heat.

Can I bake the katsu instead?
Yes, but it won’t be quite as crispy. Use a wire rack and bake at 425°F.

What’s the best rice for this?
Short grain or sushi rice is ideal, but any rice works.

Can I make the sauce ahead?
Yes! It keeps well in the fridge for up to 1 week.

Is tonkatsu the same as katsu?
“Tonkatsu” refers to pork katsu, but the method is similar for chicken or other proteins.

Do I need special tools?
Just a meat mallet and skillet—no deep fryer needed.

Final Thoughts

These Tonkatsu Rice Bowls are a celebration of texture and flavor—crispy, juicy meat with a glossy, tangy sauce over comforting rice.

It’s one of those dishes that’s both simple and soul-satisfying.

Once you try it, you’ll want to keep it in your weeknight dinner rotation!