Japanese Katsu Bowls with Tonkatsu Sauce
Crispy panko-breaded chicken or pork is paired with fluffy rice and drizzled in sweet and tangy tonkatsu sauce for the ultimate quick comfort bowl.
Equipment
- 1 Shallow frying pan
- 1 Meat mallet used to pound evenly
- 1 Wire rack for draining cutlets
Ingredients
Main ingredients
- 2 boneless skinless chicken breasts or pork chops sliced thin
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup vegetable oil for frying
- 2 cups cooked white rice
- ¼ cup tonkatsu sauce store-bought or homemade
- 2 tablespoon Japanese mayo optional
- chopped parsley or green onions for garnish
Instructions
Instructions
- Slice chicken or pork into thin cutlets for quicker cooking.
- Season both sides with salt, black pepper, and garlic powder.
- Set up a dredging station with flour, beaten eggs, and panko. Coat protein in flour, dip in eggs, then in breadcrumbs.
- Heat vegetable oil over medium heat. Fry cutlets 3–4 minutes per side until golden brown. Drain on wire rack.
- Add cooked rice to pressure cooker. Place the fried katsu slices on top.
- Seal lid securely and cook on high pressure for 3 minutes to meld flavors.
- Perform a slow release of pressure to maintain moisture and texture.
- Open lid, drizzle tonkatsu sauce generously over cutlets.
- Add a dollop of Japanese mayo if desired and garnish with chopped parsley or green onions.
- Serve immediately while hot and crispy.
Notes
Store extras in the fridge and reheat cutlets in oven or pan to maintain crispiness. Tonkatsu sauce should be added just before serving.