Why You’ll Love This Recipe

• Crispy Perfection: The golden-brown breaded cutlets provide an irresistible crunch.
• Savory-Sweet Sauce: The homemade Tonkatsu sauce elevates the dish with its bold flavors.
• Customizable: Pair with pickled vegetables, miso soup, or a fresh salad for a complete meal.
• Quick and Easy: Ready in about 30 minutes, making it perfect for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Katsu:

• 1 pound boneless, skinless beef slices, cut into 1-inch thick pieces
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 large egg, beaten
• 1/4 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Rice:

• 1 cup cooked rice

For the Tonkatsu Sauce:

• 1/4 cup soy sauce
• 2 tablespoons Worcestershire sauce
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional)

Directions

1. Prepare the Katsu: In a shallow dish, mix together the flour, salt, and pepper. In a separate bowl, whisk the egg and milk until combined.
2. Coat the Cutlets: Dredge each beef slice in the flour mixture, dip in the egg mixture, and coat thoroughly with panko bread crumbs.
3. Cook the Katsu: Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the breaded cutlets for 3-4 minutes per side or until golden brown and fully cooked.
4. Make the Tonkatsu Sauce: In a small bowl, whisk together the soy sauce, Worcestershire sauce, honey, ginger, garlic powder, and red pepper flakes (if using).
5. Assemble the Bowls: Divide the cooked rice into serving bowls. Place the Katsu cutlets on top and drizzle generously with Tonkatsu sauce.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Vegetarian Option: Replace beef with tofu or eggplant slices.
• Gluten-Free: Use gluten-free breadcrumbs and tamari instead of soy sauce.
• Extra Crunch: Double-coat the cutlets for an even thicker breading.
• Spicy Sauce: Increase the red pepper flakes or add a dash of Sriracha.

Storage/Reheating

• Storage: Store leftover cutlets and sauce separately in airtight containers in the refrigerator for up to 3 days.
• Reheating: Reheat cutlets in an oven at 350°F for 10-12 minutes to maintain crispiness. Warm the sauce in a microwave or on the stovetop before serving.

FAQs

1. Can I make this recipe in an air fryer?

Yes! Cook the breaded cutlets in a preheated air fryer at 375°F for 12-15 minutes, flipping halfway through.

2. What can I serve with Katsu Bowls?

Pair them with miso soup, pickled vegetables, or a light cucumber salad.

3. How do I keep the cutlets crispy?

Let the cutlets rest on a wire rack after frying to prevent sogginess.

4. Can I make the Tonkatsu sauce in advance?

Yes, you can prepare the sauce up to 3 days ahead and store it in the refrigerator.

5. What type of rice works best?

Short-grain Japanese rice or sushi rice is ideal for this dish.

6. Can I bake the cutlets instead of frying?

Absolutely! Bake at 400°F for 20-25 minutes, flipping once, until golden and crispy.

7. What’s the best way to slice the meat?

Cut the beef against the grain for tender, easy-to-eat pieces.

8. Can I freeze the cooked cutlets?

Yes, freeze them in a single layer before transferring to a bag. Reheat in the oven or air fryer.

9. How can I make the sauce thicker?

Simmer the sauce on low heat for a few extra minutes to thicken it.

10. Is this recipe spicy?

The spice level is mild. Add more red pepper flakes for a spicier kick.

Conclusion

This Japanese Katsu Bowl is a simple yet flavorful meal that brings restaurant-quality dining to your home. With crispy breaded cutlets, fragrant rice, and a savory-sweet Tonkatsu sauce, it’s a dish that everyone will love. Customize it to your taste, and enjoy the perfect blend of textures and flavors in every bite.

Japanese Katsu Bowls with Tonkatsu Sauce

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• Author: Isabella
• Total Time: 30 minutes
• Yield: 4 servings

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Description

Crispy breaded cutlets served over fluffy rice and topped with a savory-sweet homemade Tonkatsu sauce make these Japanese Katsu Bowls a flavorful, easy-to-make meal. Perfect for lunch or dinner, this recipe is customizable, quick, and packed with umami goodness.

 

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Ingredients

For the Katsu:

• 1 lb boneless, skinless beef slices, cut into 1-inch thick pieces
• 1/2 cup all-purpose flour
• 1/2 cup panko bread crumbs
• 1 large egg, beaten
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp black pepper

For the Rice:

• 1 cup cooked rice

For the Tonkatsu Sauce:

• 1/4 cup soy sauce
• 2 tbsp Worcestershire sauce
• 1 tbsp honey
• 1 tsp grated ginger
• 1/2 tsp garlic powder
• 1/4 tsp red pepper flakes (optional)

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Instructions

• Prepare the Katsu:
  • Mix flour, salt, and pepper in a shallow dish.
  • Whisk egg and milk together in a separate bowl.
• Coat the Cutlets:
  • Dredge beef slices in the flour mixture, dip into the egg mixture, and coat with panko bread crumbs.
• Cook the Katsu:
  • Heat 1 tbsp oil in a skillet over medium-high heat. Cook cutlets for 3-4 minutes per side until golden and fully cooked.
• Make the Tonkatsu Sauce:
  • Whisk soy sauce, Worcestershire sauce, honey, ginger, garlic powder, and red pepper flakes in a small bowl.
• Assemble the Bowls:
  • Divide rice into bowls. Top with cooked cutlets and drizzle with Tonkatsu sauce.

Notes

• For a vegetarian option, substitute beef with tofu or eggplant slices.
• Use gluten-free breadcrumbs and tamari for a gluten-free variation.
• Store cutlets and sauce separately in the fridge for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: an-Frying
• Cuisine: Japanese