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Quick & Easy Japanese Katsu Bowls

Quick & Easy Japanese Katsu Bowls – Crispy, Comforting, and Full of Flavor

These Japanese Katsu Bowls are the ultimate comfort meal — crispy breaded chicken or pork cutlets served over fluffy rice and drizzled with rich, savory katsu sauce. Each bite delivers that irresistible crunch, balanced with sweet and tangy flavors. They’re simple enough for weeknights but feel like a restaurant-quality Japanese meal you can make right at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Japanese
Calories: 590
Ingredients Equipment Method Notes

Ingredients
  

For the Katsu:
  • 4 boneless skinless chicken breasts (or pork cutlets)
  • Salt and pepper to taste
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 ½ cups panko breadcrumbs
  • Oil for frying vegetable or canola
For the Katsu Sauce:
  • ¼ cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard optional
For Serving:
  • 4 cups cooked short-grain rice
  • 1 cup shredded cabbage or lettuce
  • Green onions or sesame seeds for garnish

Equipment

  • Large skillet or air fryer
  • Tongs
  • Paper towels
  • Mixing bowls

Method
 

  1. Prepare the Cutlets – Pat chicken or pork dry and season with salt and pepper.
  2. Dredge – Coat each cutlet lightly in flour, dip into beaten eggs, then press into panko breadcrumbs until fully coated.
  3. Fry – Heat oil in a large skillet over medium heat (about 350°F/175°C). Fry cutlets 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate to drain excess oil.
  4. Make the Sauce – In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, and mustard until smooth. Adjust to taste — sweeter or tangier as you prefer.
  5. Assemble the Bowls – Spoon rice into bowls, top with shredded cabbage, and slice the crispy katsu into strips. Drizzle with katsu sauce and sprinkle with green onions or sesame seeds.
  6. Serve Immediately – Best enjoyed warm and crispy!

Notes

Air Fryer Option: Spray with oil and cook at 400°F (200°C) for 10–12 minutes, flipping halfway.
Lighter Version: Bake on a rack at 425°F (220°C) for 20–25 minutes until crisp.
Vegetarian Twist: Use firm tofu slices or eggplant rounds instead of meat.
Meal Prep Friendly: Store leftovers separately to keep the coating crispy — reheat in the oven or air fryer.