Description
Japanese Katsu Bowls are crispy, golden chicken (or pork) cutlets served over fluffy rice with shredded cabbage and a savory tonkatsu sauce for a comforting homemade Japanese-style meal.
Ingredients
- 2 boneless chicken breasts (or pork loin)
- 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 1/2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 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
- Cook rice: rinse rice and cook with water until fluffy. Stir in rice vinegar, sugar, and salt. Set aside.
- Season chicken or pork with salt and pepper.
- Dredge meat in flour, dip in beaten eggs, then coat with panko breadcrumbs.
- Heat oil in a pan and fry cutlets until golden brown and cooked through (3–4 minutes per side). Drain on paper towels.
- Slice katsu into strips.
- Mix tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl.
- Assemble bowls: rice on bottom, shredded cabbage, sliced katsu on top.
- Drizzle sauce over everything.
- Garnish with green onions, sesame seeds, and pickled ginger if desired.
Notes
- Use panko for extra crispiness.
- Chicken thighs can be used for juicier katsu.
- Air fryer can be used instead of frying for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Fry
- Cuisine: Japanese