Description
Enjoy a hearty and flavorful Japanese Katsu Bowl topped with crispy, golden-fried chicken katsu and a tangy homemade tonkatsu sauce. Served over steamed short-grain white rice with fresh shredded cabbage, julienned carrots, and green onions, this dish combines crunchy textures and umami-rich flavors perfect for a satisfying meal.
Ingredients
Scale
Chicken Katsu
- 4 boneless, skinless chicken breasts pounded to 1/2-inch thickness
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/2 cup vegetable oil for frying
Bowl Ingredients
- 4 cups cooked short-grain white rice
- 2 cups shredded green cabbage
- 1 carrot, julienned
- 2 green onions, sliced
Tonkatsu Sauce
- 1/2 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
Instructions
- Season Chicken: Season both sides of the chicken breasts with salt and black pepper to enhance flavor and prepare them for breading.
- Prepare Breading Stations: Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs to create a traditional breading station for even coating.
- Bread the Chicken: Dredge each chicken breast in the flour, shaking off excess, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs, pressing gently to adhere well.
- Fry Chicken: Heat vegetable oil in a large skillet over medium heat. Fry the breaded chicken for 4 to 5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Drain on a wire rack or paper towels to remove excess oil.
- Make Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until smooth and well blended.
- Slice Chicken: Cut the fried chicken breasts into strips for easy serving and layering in the bowl.
- Assemble Bowls: Divide cooked rice among four bowls. Top each with shredded cabbage and julienned carrot, then lay sliced katsu over the vegetables. Drizzle generously with the prepared tonkatsu sauce and garnish with sliced green onions before serving.
Notes
- For extra crispiness, toast the panko breadcrumbs in a dry skillet for a few minutes before coating the chicken.
- Pork cutlets may be substituted for a traditional tonkatsu variation.
- Serve with a lemon wedge or a soft-boiled egg for added richness and flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
