Crispy Tonkatsu Rice Bowls
These Crispy Tonkatsu Rice Bowls are crunchy, savory, and totally comforting. Juicy pork or chicken cutlets are coated in crispy panko, fried to golden perfection, then drizzled with a rich and tangy homemade tonkatsu sauce. Serve over warm rice for a satisfying Japanese-inspired meal you’ll want to make again and again!
Ingredients
For the Katsu:
- 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
For the Tonkatsu Sauce:
- 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
Instructions
- Pound pork or chicken thin and season.
- Dredge in flour, then egg, then panko.
- Heat oil and fry cutlets for 3–4 minutes per side. Drain on wire rack.
- Whisk sauce ingredients in saucepan.
- Simmer 2–3 minutes. Set aside.
- Spoon rice into bowls, top with sliced katsu, drizzle with sauce. Serve warm.
- See full steps with tips & photos → https://mischacrossing.com/crispy-tonkatsu-rice-bowls/
Notes
You can use chicken or pork—both work beautifully for tonkatsu.
To make this lighter, try baking or air-frying the cutlets at 400°F for 15–20 minutes.
This tonkatsu sauce is also great on burgers, fried tofu, or roasted vegetables!
To make this lighter, try baking or air-frying the cutlets at 400°F for 15–20 minutes.
This tonkatsu sauce is also great on burgers, fried tofu, or roasted vegetables!