Description
Japanese Katsu Bowls with crispy chicken, savory tonkatsu sauce, and fluffy rice, making a perfect balance of textures and flavors in every bite.
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
Instructions
- Prepare the Katsu: Season 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. 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.
- Fry the Chicken: Heat vegetable oil in a large skillet over medium heat. The oil should be about 1 inch deep. Fry the breaded chicken breasts for 4-5 minutes on each side, or until golden brown and crispy. The internal temperature should reach 165°F (74°C). Remove from the skillet and drain on a paper towel-lined plate.
- Make the Tonkatsu Sauce: In a small saucepan, combine ketchup, Worcestershire sauce, soy sauce, mirin (or rice vinegar), brown sugar, and Dijon mustard (if using). Bring to a simmer and cook for 3-4 minutes until thickened. Remove from heat and set aside.
- Assemble the Bowl: Cook white or brown rice according to package instructions. Shred cabbage for the base. Slice the fried katsu chicken into strips.
- Serve: In each bowl, place a scoop of rice, top with shredded cabbage, and arrange the sliced katsu chicken on top. Drizzle tonkatsu sauce over the chicken and top with optional toppings such as green onions, sesame seeds, pickled ginger, or a fried egg.
Notes
- For extra crispy chicken, press the panko breadcrumbs firmly onto the chicken before frying and ensure the oil is at 350°F (175°C).
- Pork is also a traditional choice for katsu. Feel free to use boneless pork chops or tenderloin instead of chicken.
- For a spicier twist, add chili sauce or sriracha to the tonkatsu sauce.
- Gluten-free breadcrumbs and soy sauce can be used for a gluten-free version of this dish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 12g
- Sodium: 1000mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 40g
- Cholesterol: 110mg
