Description
Japanese Katsu Bowls feature crispy golden chicken cutlets served over seasoned rice and topped with a bold, tangy sauce and fresh garnishes. A comforting and flavorful meal that feels like a restaurant dish made at home.
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)
Instructions
- Rinse the rice until the water runs clear, then soak it in 2 ½ cups water for 30 minutes. Cook the rice, then mix with rice vinegar, sugar, and salt.
- Pound chicken breasts to an even thickness. Season with salt and pepper.
- Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
- Dredge chicken in flour, dip in egg, then coat with panko.
- Heat oil in a skillet over medium heat and fry chicken for 4–5 minutes per side or until golden and cooked through.
- Slice cooked chicken into strips.
- Whisk together tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup.
- Assemble bowls by layering seasoned rice, sliced chicken, cabbage, green onions, sesame seeds, and sauce. Add pickled ginger if desired.
Notes
- Use tofu instead of chicken for a vegetarian version.
- Air fry chicken at 400°F for 12–15 minutes as a lighter alternative.
- Store chicken and rice separately to maintain texture when reheating.
- Add avocado or sriracha mayo for extra flavor.
- Make your own tonkatsu sauce substitute if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 700
- Sugar: 6g
- Sodium: 1100mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg
