Authentic Japanese Katsu Bowls (Print-Friendly Recipe)
Enjoy crispy chicken with seasoned rice, tangy sauce, and fresh cabbage in a traditional Japanese style bowl.
# Ingredients List:
→ Protein
01 -
2 boneless chicken breasts
02 -
Salt, to taste
03 -
Pepper, to taste
→ Breading
04 -
1 cup all-purpose flour
05 -
2 large eggs, beaten
06 -
1 cup panko breadcrumbs
→ Cooking Oil
07 -
Vegetable oil, for frying
→ Rice
08 -
2 cups Japanese short-grain rice
09 -
2 ½ cups water
10 -
1 tablespoon rice vinegar
11 -
1 tablespoon sugar
12 -
½ teaspoon salt
→ Sauce
13 -
¼ cup tonkatsu sauce
14 -
1 tablespoon soy sauce
15 -
1 teaspoon Worcestershire sauce
16 -
1 teaspoon ketchup
→ Garnish
17 -
1 cup shredded cabbage
18 -
2 green onions, sliced
19 -
Sesame seeds, for garnish
20 -
Pickled ginger (optional)
# How to Make It:
01 -
Rinse the rice under cold water until the water is clear. Transfer to a saucepan and add water. Soak for 30 minutes, then cover and bring to a boil. Reduce heat and simmer without lid for 15 minutes. Remove from heat and let sit covered for 10 minutes.
02 -
Mix rice vinegar, sugar, and salt until dissolved. Fold the mixture gently into the cooked rice.
03 -
Pound chicken breasts to an even thickness of ½ inch. Season both sides with salt and pepper.
04 -
Arrange flour, beaten eggs, and panko breadcrumbs in separate shallow dishes for dredging.
05 -
Dredge chicken in flour, then dip into beaten eggs, and coat evenly with panko breadcrumbs.
06 -
Heat vegetable oil in a skillet over medium-high heat. Fry chicken for 4 to 5 minutes per side until golden brown and cooked through. Drain on paper towels and let rest before slicing.
07 -
Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.
08 -
Serve seasoned rice topped with sliced chicken katsu, shredded cabbage, sliced green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.
# Extra Information:
01 -
Ensure the oil is sufficiently hot before frying to achieve a crispy crust.
02 -
Pork loin may be substituted for chicken for an alternative flavor profile.
03 -
Adjust sauce quantities to preference for sweetness or tanginess.