Print

Japanese Beef Katsu Bowls

Japanese Beef Katsu Bowls
Print Recipe

Japanese Beef Katsu Bowls are a comforting and flavorful dish featuring tender breaded beef cutlets with a crispy golden coating, served over fragrant rice and topped with fresh vegetables and savory tonkatsu sauce. Perfect for quick weeknight dinners or meal prepping, this recipe offers a perfect balance of protein, carbs, and veggies in a single bowl with customizable options.

Ingredients

Scale

Beef Cutlets and Coating

  • Thinly sliced beef cutlets (about 1/4 inch thick)
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 1/2 cups panko breadcrumbs

Base and Sauce

  • 3 cups cooked rice (preferably short-grain or sushi rice)
  • 1/2 cup tonkatsu sauce

Vegetables

  • 1 cup finely shredded cabbage
  • 1/2 cup julienned carrots
  • 2 green onions, thinly sliced

Frying and Optional Ingredients

  • Vegetable or canola oil for frying (about 1/2 inch depth)
  • Soy sauce (optional, for marinade or extra flavor)
  • Mirin (optional, for marinade or extra flavor)

Instructions

  1. Prepare the Beef Cutlets: Trim and flatten the beef slices to about 1/4-inch thickness using a meat mallet or rolling pin to ensure even cooking and tender results.
  2. Set up the Coating Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each beef slice first in flour, then egg, then panko, pressing lightly to coat thoroughly.
  3. Fry the Beef: Heat vegetable oil in a skillet over medium-high heat. Fry the coated beef cutlets until golden brown and crispy, approximately 2-3 minutes per side. Transfer cutlets to paper towels to drain excess oil.
  4. Cook the Rice and Prep Veggies: Ensure the rice is hot and fluffy. Julienne the cabbage and carrots, and thinly slice the green onions for freshness and crunch.
  5. Assemble the Bowls: Layer warm rice at the bottom of each bowl. Arrange the sliced beef cutlets on top, add the prepared vegetables, and drizzle generously with tonkatsu sauce for a perfect finish.

Notes

  • Select thin beef slices for faster cooking and tender texture.
  • Use fresh panko breadcrumbs for the crispiest coating and avoid stale breadcrumbs.
  • Maintain medium-high heat during frying to achieve a golden, crisp crust.
  • Drain fried cutlets on paper towels to keep them crispy and to prevent sogginess.
  • Let cooked beef rest for a minute before slicing to keep juices locked inside.
  • Serve with garnishes like pickled ginger, sesame seeds, and chopped green onions for added flavor and presentation.
  • Leftovers keep best if beef cutlets are stored separately from rice and vegetables.
  • Reheat beef cutlets in the oven or air fryer rather than the microwave to preserve crispiness.

Nutrition

Keywords: Japanese Beef Katsu, Katsu Bowl, Breaded Beef Cutlets, Tonkatsu Sauce, Quick Japanese Dinner, Crispy Beef Bowl, Meal Prep

Find it online: https://marygourmet.com/japanese-beef-katsu-bowls/