Name: Japanese Katsu Bowls
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 2 boneless, skinless chicken breasts; Salt and pepper, to taste; 1 cup all-purpose flour; 2 large eggs; 1 cup panko breadcrumbs; Vegetable oil, for frying; 2 cups Japanese short-grain rice; 2 ½ cups water; 1 tablespoon rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; ¼ cup tonkatsu sauce; 1 tablespoon soy sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon ketchup; 1 cup shredded cabbage; 2 green onions, sliced; Sesame seeds, for garnish; Pickled ginger (optional)

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I love making Japanese Katsu Bowls when I want something crispy, warm, and satisfying. The golden chicken cutlets paired with seasoned rice and bold, tangy sauce create a comforting, flavorful dish that feels like a restaurant meal at home.

Why You’ll Love This Recipe

I enjoy how simple ingredients come together to form something special. The crispy texture of the chicken, the perfectly seasoned rice, and the richness of the sauce make each bite comforting and satisfying. It’s a great go-to for busy weeknights or when I want to impress without a lot of fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Katsu:

2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs
1 cup panko breadcrumbs
Vegetable oil, for frying

For the Rice:

2 cups Japanese short-grain rice
2 ½ cups water
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt

For the Sauce:

¼ cup tonkatsu sauce
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon ketchup

For Toppings:

1 cup shredded cabbage
2 green onions, sliced
Sesame seeds, for garnish
Pickled ginger (optional)

directions

I begin by rinsing the rice thoroughly until the water runs clear, then soak it in water for 30 minutes before cooking. Once it’s done, I mix the cooked rice with rice vinegar, sugar, and salt to give it that slight tang I love.

While the rice is cooking, I prepare the chicken by pounding it to an even thickness, seasoning it with salt and pepper, and setting up a breading station. I dip the chicken in flour, then egg, then panko breadcrumbs, making sure it’s fully coated.

I heat oil in a skillet over medium heat and fry the breaded chicken for about 4–5 minutes on each side, or until golden and cooked through. I then slice the chicken into strips.

To make the sauce, I whisk together tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a small bowl.

Finally, I assemble the bowls by adding a layer of seasoned rice, topping it with sliced katsu, shredded cabbage, green onions, sesame seeds, and a drizzle of the sauce. I add pickled ginger on the side if I want an extra punch.

Servings and timing

This recipe makes 2 generous servings. It takes about 30 minutes to prepare and another 30 minutes to cook, so I usually have it ready in about an hour.

Variations

I’ve tried using tofu instead of chicken for a vegetarian version—it crisps up beautifully when breaded and fried the same way. I also like to spice things up with a drizzle of sriracha mayo or add avocado slices for a creamy contrast. If I’m short on time, I sometimes air-fry the chicken to cut down on oil and cleanup.

storage/reheating

I store the chicken and rice separately in airtight containers in the fridge. The chicken stays crisp if I reheat it in the oven or air fryer at 375°F for about 10 minutes. I reheat the rice in the microwave with a damp paper towel over it to keep it moist. The sauce and toppings are best added fresh when I’m ready to eat.

FAQs

Can I make this dish ahead of time?

Yes, I prep everything in advance and store it separately. When I’m ready to eat, I reheat and assemble the bowls so they still feel freshly made.

What can I use if I don’t have tonkatsu sauce?

I make a quick substitute by mixing ketchup, Worcestershire sauce, soy sauce, and a touch of sugar to mimic the flavor.

Can I air fry the chicken instead of frying?

Absolutely. I preheat the air fryer to 400°F and cook the breaded chicken for about 12–15 minutes, flipping halfway through, until crispy and fully cooked.

Is this dish gluten-free?

Not by default, but I can make it gluten-free by using rice flour instead of all-purpose flour, gluten-free panko, and ensuring my soy sauce and other sauces are labeled gluten-free.

What kind of rice works best?

Japanese short-grain rice is my go-to for this recipe because of its stickiness and texture, but I’ve also used sushi rice or jasmine rice in a pinch.

Conclusion

Japanese Katsu Bowls are one of my favorite comfort meals to make at home. The combination of crispy chicken, flavorful rice, and that delicious sauce hits every note I’m craving. It’s easy to customize and just as satisfying as what I’d order at a restaurant—but made with my own touch.