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Easy Tonkatsu Rice Bowl Recipe (Katsu Donburi)

A crispy Japanese pork cutlet served over steamed rice and drizzled with a rich, savory-sweet tonkatsu sauce. This katsu donburi brings restaurant-quality flavors to your home kitchen with simple ingredients and authentic techniques.
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Japanese
Calories: 640
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE TONKATSU:
  • 2 boneless pork loin cutlets (6 oz / 170g each), pounded to ¼-inch thickness
  • ½ tsp fine sea salt
  • ¼ tsp freshly ground black pepper
  • ½ cup (60g) all-purpose flour
  • 2 large eggs, beaten with 1 tbsp water
  • 1½ cups (75g) panko breadcrumbs
  • Vegetable oil (for deep frying, about 2–3 cups)
  • FOR THE SAUCE:
  • 1 tbsp vegetable oil
  • ½ cup (120ml) dashi (homemade or instant)
  • 3 tbsp (45ml) soy sauce
  • 2 tbsp (30g) brown sugar
  • 1 tbsp (15ml) mirin
  • FOR SERVING:
  • 2 cups (360g) steamed Japanese short-grain rice
  • Shredded cabbage
  • Sliced green onions
  • Optional: store-bought or homemade tonkatsu sauce

Equipment

  • Meat mallet
  • Three shallow bowls
  • Heavy-bottomed skillet or Dutch oven
  • Wire rack
  • Tongs
  • Digital thermometer (optional)

Method
 

  1. tonkatsu rice bowl recipe recipeCard1
  2. Prepare the pork cutlets by placing each between plastic wrap and gently pounding to ¼-inch thickness. Season both sides with salt and pepper and let rest for 5 minutes.
  3. Set up a breading station: place flour in one bowl, beaten eggs (with 1 tbsp water) in a second, and panko in a third. Dredge each cutlet in flour, shaking off excess, then dip into egg, and press firmly into panko to coat completely.
  4. Heat vegetable oil in a skillet to 350°F (175°C). Fry each cutlet one at a time for 3–4 minutes per side until golden brown and internal temperature reaches 145°F (63°C). Drain on a wire rack.
  5. In the same skillet, heat 1 tbsp oil over medium. Add dashi, soy sauce, brown sugar, and mirin. Simmer for 3–4 minutes until slightly thickened.
  6. Slice tonkatsu into ½-inch strips. Place warm rice in bowls, top with pork, and ladle sauce over.
  7. Garnish with shredded cabbage and green onions. Serve immediately while hot and crispy.

Nutrition

Calories: 640 | Carbohydrates: 67 | Protein: 32 | Fat: 28 | Fiber: 2 | Sugar: 12

Notes

STORAGE: Store components separately. Fried cutlets keep 2 days refrigerated; sauce up to 4 days. Reheat in air fryer to restore crispness.
MAKE AHEAD: Bread cutlets and refrigerate unbaked. Cook just before serving.
SUBSTITUTIONS: Use chicken breast or cutlets for chicken katsu. Substitute dashi with ½ cup water + 1 tsp instant dashi powder. Use tamari for gluten-free.
PRO TIPS: Maintain oil temperature at 350°F (175°C) for optimal crispness. Press panko firmly onto cutlet to prevent flaking. Use a wire rack to drain—never paper towels alone.
SERVING SUGGESTIONS: Serve with miso soup, pickled vegetables, or a simple green salad. Add a soft-boiled egg for extra richness.
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