Description
Japanese Katsu Bowls feature crispy breaded chicken served over steamed Japanese rice with shredded cabbage and a rich homemade tonkatsu sauce. This comforting main course recipe delivers authentic Japanese flavors with a crunchy texture, making it a perfect meal for lunch or dinner.
Ingredients
Chicken Katsu
- 2 boneless skinless chicken breasts
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1½ cups panko breadcrumbs
- Vegetable oil, for frying
Bowl Components
- 4 cups cooked Japanese rice
- 2 cups shredded cabbage
- 2 green onions, sliced
Tonkatsu Sauce
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 teaspoon Dijon mustard
Instructions
- Prepare the chicken: Pound the chicken breasts to an even thickness for uniform cooking and season both sides with salt and black pepper.
- Coat the chicken: Dredge each chicken breast in all-purpose flour, shaking off excess. Next, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs to create a crispy crust when fried.
- Fry the chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken for 4–5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on paper towels.
- Make the tonkatsu sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, brown sugar, and Dijon mustard until smooth and well combined.
- Assemble the bowls: Divide the cooked Japanese rice evenly into four bowls. Top each with shredded cabbage and sliced chicken katsu. Drizzle generously with tonkatsu sauce and garnish with sliced green onions.
Notes
- For a lighter version, the chicken can be air fried instead of deep-fried.
- Serve with pickled ginger or steamed vegetables for added variety and nutrition.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
