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Japanese Katsu Bowls Recipe

Japanese Katsu Bowls Recipe
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★★★★★

4.9 from 30 reviews

Japanese Katsu Bowls are a delightful and satisfying meal featuring crispy breaded chicken (or pork) cutlets served over perfectly cooked Japanese short-grain rice, accompanied by shredded cabbage, fresh green onions, and a tangy homemade tonkatsu-style sauce. This recipe offers a perfect balance of crunchy texture, savory flavors, and a touch of sweetness, making it a beloved classic in Japanese comfort food.

Ingredients

Scale

For the Katsu:

  • 2 boneless chicken breasts (or pork loin, if preferred)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

For the Rice:

  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

For the Sauce:

  • ¼ cup tonkatsu sauce (or store-bought)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup

For Garnish and Serving:

  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger (optional)

Instructions

  1. Prepare the Rice: Rinse the Japanese short-grain 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 let it soak for 30 minutes. Cover the pot and bring to a boil, then reduce the heat to low and simmer for 15 minutes without lifting the lid. Turn off the heat and allow the rice to steam for an additional 10 minutes still covered. In a small bowl, mix rice vinegar, sugar, and salt until dissolved, then gently fold this seasoning into the cooked rice to enhance flavor.
  2. Prepare the Chicken Katsu: Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides of the chicken with salt and pepper. Set up a breading station with three separate shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast first in flour, shaking off any excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
  3. Cook the Chicken: Heat vegetable oil in a skillet over medium-high heat, enough to cover the bottom generously. Fry each breaded chicken breast for 4–5 minutes on each side or until they are golden brown and the internal temperature reaches 165°F (75°C). Remove the chicken from the skillet and place on paper towels to drain excess oil. Let it rest for a few minutes before slicing into strips.
  4. Make the Sauce: In a small bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well until smooth. This sauce brings the perfect tangy and savory complement to the crispy katsu.
  5. Assemble the Katsu Bowls: Serve the seasoned rice on individual plates or bowls. Arrange sliced chicken katsu on top of the rice. Add a handful of shredded cabbage and sliced green onions alongside or on top. Drizzle the prepared sauce generously over the chicken and rice. Garnish with a sprinkle of sesame seeds and pickled ginger if desired to add brightness and contrast.

Notes

  • For a pork katsu variation, substitute boneless pork loin chops for chicken breasts and follow the same breading and cooking method.
  • Make sure not to lift the lid while cooking the rice to ensure proper steaming and fluffiness.
  • Use Japanese short-grain rice for the best texture in this dish; other types of rice will not yield the same sticky consistency.
  • If you prefer, use store-bought tonkatsu sauce to save time.
  • Adjust frying time based on the thickness of the meat to avoid undercooked interiors.
  • Pickled ginger is optional but adds a refreshing palate cleanser between bites.
  • Leftover katsu can be refrigerated and reheated but is best eaten fresh for maximum crispness.

Nutrition

Keywords: Japanese Katsu Bowl, Chicken Katsu, Tonkatsu Sauce, Japanese Rice Bowl, Crispy Fried Chicken, Breaded Chicken Cutlet, Easy Japanese Recipe

Find it online: https://bakedbylisa.com/japanese-katsu-bowls-recipe/