Sauce Katsu Rice Bowl

Sauce Katsu Rice Bowl

Our family's standard recipe for tonkatsu prepares it "millefeuille" style, using multiple layers of thinly sliced pork. The sauce is light and not thick that can be drizzled on top of cabbage.

Ingredients: 2 servings

Pork roast meat (sliced about 5 mm thick)
2-3 slices per serving, 4 to 6 slices total
To taste
Plain steamed rice
2 servings
○ Tonkatsu sauce
2 tablespoons
○ Soy sauce
2 tablespoons
○ Ketchup
1 teaspoon
○ Sugar
1 tablespoon
○ Water
2 tablespoons
○ Dashi stock granules (optional)
a little
Salt and pepper
a little of each
For the coating: Flour, beaten egg, panko
as needed


1. Wash the cabbage, shred very finely and soak in a bowl of water.
2. Flatten the pork roast slices with the side of you knife and layer two slices (per serving) together. Put the fat side of each slice on opposite sides. Make 2 portions.
3. Season both sides with salt and pepper, coat with the flour, beaten egg and panko and deep fry.
4. While you're frying the cutlets, combine the sauce ingredients marked ○ in a container big enough for the cutlets to fit comfortably and mix. When the cutlets are almost done, microwave the sauce for a minute.
5. Serve rice into bowls, top with drained shredded cabbage, and spoon 1-2 tablespoons of the mixed sauce (taste first).
6. Put the freshly fried cutlets in the container with the sauce from Step 4 and coat both sides with the sauce. Slice into easy to eat pieces, place on top of the cabbage in the bowls and pour the leftover sauce over.
7. For bentos, coat both sides in the sauce.
8. I used this sauce to make a fried egg don (rice bowl). See Recipe ID: 481507
9. This a simple rice bowl using store-bought croquettes. The sauce goes well with croquettes too.
10. My husband usually isn't satisfied with just croquettes, so this is a "tonkatsu and croquette bowl." It looks nice if you slice both on the diagonal.

Story Behind this Recipe

Ever since I had a delicious sauced katsu-don at a highway stop restaurant when I was visiting my parents, I've been going to the same restaurant every time I go home, so I tried re-creating it. (Although it doesn't really live up to the original...)