Description
This Japanese Katsu Bowl recipe offers a delicious and authentic way to enjoy crispy, golden-brown chicken or pork katsu served over perfectly cooked Japanese short-grain rice, complemented with a tangy homemade katsu sauce, shredded cabbage, and fresh garnishes. It’s a comforting and flavorful meal perfect for home cooks looking to bring a taste of Japan to their kitchen.
Ingredients
Scale
Protein
- 2 boneless chicken breasts (or pork loin, if preferred)
- Salt and pepper, to taste
Breading
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Rice
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
Sauce
- ¼ cup tonkatsu sauce (or store-bought if you prefer)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
Garnishes
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
- Prepare the rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a saucepan, add 2 ½ cups of water, and soak for 30 minutes to ensure even cooking. Cover and bring to a boil, then reduce heat and simmer gently for 15 minutes without lifting the lid. Turn off the heat and let the rice sit, still covered, for another 10 minutes to steam fully.
- Season the rice: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice without mashing, to create the characteristic tang and slight sweetness of sushi-style rice.
- Prepare the chicken: Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides with salt and pepper to taste, ensuring the meat is evenly seasoned.
- Bread the chicken: Set up your breading station with three shallow dishes: one containing flour, the second beaten eggs, and the third panko breadcrumbs. Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Fry the katsu: Heat vegetable oil in a skillet over medium-high heat until shimmering, about 350°F (175°C). Fry the breaded chicken for 4-5 minutes on each side or until golden brown and cooked through (internal temperature of 165°F/74°C). Remove and drain excess oil on paper towels. Let the katsu rest for a few minutes before slicing into strips.
- Make the sauce: In a small bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Stir well to blend the flavors into a tangy and slightly sweet katsu dipping sauce.
- Assemble the bowl: Serve the seasoned rice on plates or bowls. Top with sliced katsu chicken, a generous handful of shredded cabbage, green onions, and a sprinkle of sesame seeds. Drizzle with the prepared katsu sauce and garnish with optional pickled ginger for an authentic touch.
Notes
- For a gluten-free option, substitute all-purpose flour and panko breadcrumbs with gluten-free versions.
- You can use pork loin instead of chicken breasts for a traditional tonkatsu experience.
- Be careful not to lift the lid while the rice simmers to ensure proper steaming.
- Make sure the oil is hot enough before frying to get a crispy crust without absorbing excess oil.
- Leftover katsu can be reheated in an oven or air fryer to maintain crispiness.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying, simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1/2 recipe)
- Calories: 650 kcal
- Sugar: 8 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Japanese Katsu Bowl, Chicken Katsu, Tonkatsu Sauce, Japanese Rice Bowl, Fried Chicken Cutlet, Homemade Katsu
