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.
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)
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
