Name: Japanese Katsu Bowls with Tonkatsu Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: For the Katsu:; 2 boneless chicken breasts, pounded thin; Salt and pepper; ½ cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying; For the Tonkatsu Sauce:; ¼ cup ketchup; 2 tbsp Worcestershire sauce; 1 tbsp soy sauce; 1 tbsp mirin or rice vinegar; 1 tbsp brown sugar; 1 tsp Dijon mustard (optional); For the Bowl:; Steamed white or brown rice; Thinly shredded cabbage; Optional toppings: green onions, sesame seeds, pickled ginger, fried egg

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Japanese Katsu Bowls with Tonkatsu Sauce are an indulgent and satisfying meal, perfect for those who love crispy, golden chicken served over a bowl of fluffy rice with fresh cabbage. This dish features tender, breaded chicken cutlets (katsu) paired with a tangy, savory tonkatsu sauce. It’s a delicious and comforting meal that brings the best of Japanese flavors straight to your table.

Why You’ll Love This Recipe

Katsu bowls are a complete meal that combines the crunch of crispy chicken with the creaminess of rice and the freshness of shredded cabbage. The homemade tonkatsu sauce brings all the flavors together with its balance of sweet, tangy, and savory notes. Whether you’re enjoying it for a cozy dinner or sharing it with friends and family, this dish is a guaranteed crowd-pleaser. Plus, it’s easy to make and customize with your favorite toppings!

Japanese Katsu Bowls with Tonkatsu Sauce

Ingredients

For the Katsu:

2 boneless chicken breasts, pounded thin
Salt and pepper
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying

For the Tonkatsu Sauce:

¼ cup ketchup
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tbsp mirin or rice vinegar
1 tbsp brown sugar
1 tsp Dijon mustard (optional)

For the Bowl:

Steamed white or brown rice
Thinly shredded cabbage
Optional toppings: green onions, sesame seeds, pickled ginger, fried egg

Tools You’ll Need:

Large skillet for frying
Mixing bowls for breading station
Saucepan for making the tonkatsu sauce
Tongs or a slotted spatula
Cutting board & sharp knife
Rice cooker or pot

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the Katsu:

Start by seasoning both sides of the pounded chicken breasts with salt and pepper.
Set up a breading station: place the all-purpose flour in one bowl, the beaten egg in another, and the panko breadcrumbs in a third bowl.
Dredge each chicken breast first in the flour, then dip in the egg, and finally coat with the panko breadcrumbs. Press the breadcrumbs gently to ensure the chicken is fully coated.

2. Fry the Chicken:

Heat vegetable oil in a large skillet over medium heat. The oil should be about 1 inch deep for frying.
Once the oil is hot, carefully place the breaded chicken breasts into the skillet. Fry for 4-5 minutes on each side, or until golden brown and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Remove the chicken from the skillet and place it on a paper towel-lined plate to drain excess oil.

3. Make the Tonkatsu Sauce:

While the chicken is frying, combine the ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, and Dijon mustard (if using) in a small saucepan.
Bring to a simmer over medium heat, stirring frequently. Cook for 3-4 minutes until the sauce thickens slightly. Remove from heat and set aside.

4. Assemble the Bowl:

Cook your choice of white or brown rice according to package instructions.
Thinly shred cabbage for the bowl’s base.
Slice the fried katsu chicken into strips.

5. Serve:

To serve, place a scoop of rice in each bowl, top with shredded cabbage, and arrange the sliced katsu chicken over the top.
Drizzle the tonkatsu sauce over the chicken, and if desired, add optional toppings like green onions, sesame seeds, pickled ginger, or a fried egg.

Servings and Timing

Servings: 2
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes

Variations

Add vegetables: You can serve the katsu bowl with additional vegetables such as steamed broccoli or sautéed mushrooms for extra flavor and nutrition.
Try different proteins: While chicken is classic for katsu, you can use even tofu for a vegetarian option.
Sauce variation: Add a little chili sauce or sriracha to the tonkatsu sauce if you prefer a spicier kick.

Storage/Reheating

Storage: Store any leftover katsu and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the chicken in a preheated oven at 350°F (175°C) for 10-15 minutes to maintain its crispiness. You can reheat the rice in the microwave or on the stovetop.

FAQs

1. Can I use store-bought tonkatsu sauce?

Yes, you can use store-bought tonkatsu sauce if you’re short on time, but homemade sauce adds an extra depth of flavor that makes this dish even more special.

2. Can I make the katsu with pork instead of chicken?

Absolutely! Pork is the traditional choice for katsu in Japan, so feel free to use boneless pork chops or tenderloin for this recipe.

3. How do I make the chicken extra crispy?

For extra crispy chicken, make sure to press the panko breadcrumbs onto the chicken before frying, and ensure the oil is at the right temperature (about 350°F or 175°C) before adding the chicken to the skillet.

4. Can I make this dish in advance?

You can prepare the katsu and tonkatsu sauce ahead of time. To keep the katsu crispy, it’s best to fry it fresh. You can also store the cooked chicken and reheat it in the oven to maintain crispiness.

5. Can I make this dish gluten-free?

Yes, you can use gluten-free breadcrumbs and ensure that the soy sauce is gluten-free to make this dish suitable for those with gluten sensitivities.

6. Can I use a different type of rice?

While white or brown rice is traditional, you can use other grains like quinoa or even cauliflower rice for a low-carb alternative.

7. Can I add more toppings?

Definitely! You can top the bowl with a fried egg, shredded nori, or pickled vegetables for added flavor and texture.

8. What can I substitute for mirin?

If you don’t have mirin, you can substitute with rice vinegar or white wine vinegar mixed with a bit of sugar to mimic the sweetness and acidity.

9. How long will the tonkatsu sauce last in the fridge?

The tonkatsu sauce can be stored in the refrigerator for up to 1 week. Be sure to store it in an airtight container.

10. What should I serve with Japanese katsu bowls?

These bowls are delicious on their own, but you can serve them with miso soup, edamame, or a side of pickled vegetables for a complete Japanese-inspired meal.

Conclusion

Japanese Katsu Bowls with Tonkatsu Sauce offer a perfect balance of crispy chicken, savory sauce, and fresh rice and cabbage. It’s a simple yet flavorful dish that brings a taste of Japan to your kitchen. Whether you’re making it for a weeknight dinner or a special meal, it’s sure to be a hit with anyone who loves satisfying and comforting food!