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A close-up shot showcases delicious Japanese Katsu Bowls, highlighting the crispy breaded cutlet and flavorful toppings.

Perfect Japanese Katsu Bowls

Avatar photoAmelia Chen-Morrison
Enjoy crispy, golden-brown pork cutlets served over fluffy rice and topped with a savory-sweet sauce. This Japanese Katsu Bowl recipe brings the comforting flavors of Japan to your kitchen, offering a delicious and satisfying meal that's easier to make than you might think.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Course Main Course
Cuisine Japanese
Servings 2
Calories 800 kcal

Equipment

  • Meat Mallet or Rolling Pin
  • Plastic Wrap
  • 3 shallow dishes
  • Large skillet or pot
  • Thermometer (optional)
  • Wire rack
  • Paper towels
  • Small saucepan
  • Bowls
  • Whisk
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless pork loin, cut into 1/2-inch thick slices
  • ½ cup all-purpose flour
  • 1 large egg, beaten
  • 1 cup panko breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Vegetable oil, for frying
  • 3 tablespoons ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • ½ teaspoon Dijon mustard
  • Cooked Japanese short-grain rice, for serving
  • ½ cup chicken broth or dashi
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sugar
  • ½ onion, thinly sliced
  • 2 large eggs, lightly beaten
  • 2 green onions, thinly sliced, for garnish

Instructions
 

  • Place each pork slice between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound the pork to an even 1/2-inch thickness.
  • Season both sides of the pork slices with salt and pepper.
  • Prepare three shallow dishes. In the first dish, place the flour. In the second dish, place the beaten egg. In the third dish, place the panko breadcrumbs.
  • Dredge each pork slice in the flour, shaking off any excess. Then, dip it in the beaten egg, making sure it's fully coated. Finally, coat it thoroughly with the panko breadcrumbs, pressing gently to help them adhere.
  • In a small bowl, whisk together the ketchup, Worcestershire sauce, oyster sauce (if using), soy sauce, sugar, and Dijon mustard until well combined. Taste and adjust seasonings as needed.
  • Pour about 1/2 inch of vegetable oil into a large skillet or pot. Heat the oil over medium-high heat until it reaches 350°F (175°C).
  • Carefully place the breaded pork cutlets into the hot oil, making sure not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 145°F (63°C).
  • Remove the fried pork cutlets from the skillet and place them on a wire rack lined with paper towels to drain excess oil.
  • Slice the crispy Katsu into strips about 1-inch wide.
  • In a small saucepan, combine the chicken broth (or dashi), soy sauce, mirin, and sugar. Bring to a simmer over medium heat.
  • Add the sliced onion to the simmering sauce and cook until softened, about 5 minutes.
  • Gently pour the beaten eggs over the onions in the sauce. Cook until the eggs are set but still slightly soft, about 2-3 minutes.
  • Place a generous serving of cooked rice in each bowl.
  • Top with the egg and onion mixture, and then arrange the sliced katsu on top.
  • Garnish with sliced green onions and drizzle with extra katsu sauce, if desired. Serve immediately.

Notes

For extra crispy katsu, ensure the oil is hot enough and avoid overcrowding the pan. If the katsu is browning too quickly, reduce the heat. Homemade katsu sauce is highly recommended for the best flavor. If mirin is unavailable, substitute with a mixture of 1 tablespoon of dry sherry and 1 teaspoon of sugar. Add steamed vegetables or cheese for variations.