Description

Crispy, juicy chicken cutlets coated in airy panko crumbs, served over fluffy steamed rice, and topped with rich, tangy-sweet tonkatsu sauce and a swirl of Japanese mayo—this Japanese Katsu Bowl is the ultimate comfort food meets restaurant-style flavor. Whether you’re hunting for a quick dinner idea, a new addition to your easy recipe list, or something satisfying yet fun for your next food idea, this bowl delivers. The contrast of textures and the savory umami flavors make every bite irresistible. It’s a must-try for anyone who loves quick meals with big flavor payoff—perfect for dinner ideas, healthy snack cravings, or even a next-day lunch.

Ingredients

2 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs
Vegetable oil for frying
2 cups steamed white rice
1/4 cup tonkatsu sauce (store-bought or homemade)
2 tablespoons Japanese mayonnaise (optional)
Chopped parsley or green onion, for garnish

Instructions

Slice chicken breasts in half lengthwise to create thin cutlets. Pound to even thickness if needed.
Season both sides with salt and pepper.
Set up a breading station with 3 shallow bowls: one with flour, one with beaten eggs, and one with panko.
Dredge chicken in flour, then dip into egg, then press into panko until fully coated.
Heat about 1/2 inch of vegetable oil in a skillet over medium heat. Once hot, fry chicken cutlets for 3–4 minutes per side until golden brown and cooked through.
Transfer to a rack or paper towel to drain. Let rest for 1 minute.
Slice the chicken into strips.
Spoon rice into bowls, layer with sliced chicken, and drizzle with tonkatsu sauce and mayo.
Garnish with chopped parsley or green onion. Serve immediately.

Prep Time: 15 minutes
Cook Time: 20 minutes