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!
