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–+ servings
Japanese Katsu Bowls

Crispy Japanese Katsu Bowls: Comfort in Every Bite

Experience the comfort of Japanese Katsu Bowls with a crispy exterior and fluffy rice, easily customizable for dinner.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 4 pieces Boneless Chicken Breasts Can substitute with pork or tofu
  • to taste Salt
  • to taste Pepper
  • 1 cup All-Purpose Flour
  • 2 large Eggs Beaten
  • 1 cup Panko Breadcrumbs
For Frying
  • ½ inch Vegetable Oil Canola or sunflower
For the Rice
  • 2 cups Japanese Short-Grain Rice Sticky rice is a good substitute
  • 2.5 cups Water
  • 3 tablespoons Rice Vinegar Apple cider vinegar is a good alternative
  • 1 tablespoon Sugar White or brown
  • ½ teaspoon Salt
For the Sauce
  • ¼ cup Tonkatsu Sauce Store-bought or homemade
  • 1 tablespoon Soy Sauce Use low-sodium if desired
  • 1 teaspoon Worcestershire Sauce Optional
  • 2 tablespoons Ketchup Tomato paste can substitute
For Garnishing
  • 1 cup Shredded Cabbage Can substitute with lettuce
  • 3 tablespoons Green Onions Chives can be used
  • 2 tablespoons Sesame Seeds Optional
  • ¼ cup Pickled Ginger For serving

Equipment

  • rice cooker
  • Large skillet
  • meat mallet
  • shallow dishes

Method
 

Step-by-Step Instructions
  1. Rinse the rice under cold water until clear, soak for 30 minutes. Drain, add to rice cooker with water, and cook for 15 minutes. Let rest covered for 10 minutes.
  2. Combine vinegar, sugar, and salt in a bowl until dissolved. Gently fold mixture into the rice.
  3. Pound chicken to ½ inch thick, season with salt and pepper. Set up a breading station: flour, beaten eggs, and panko.
  4. Heat oil in skillet. Fry chicken for 4-5 minutes on each side until golden brown. Drain on paper towels.
  5. Mix tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl.
  6. Assemble bowls with rice, sliced chicken, sauce, cabbage, green onions, sesame seeds, and pickled ginger.

Nutrition

Serving: 1bowlCalories: 620kcalCarbohydrates: 74gProtein: 34gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 135mgSodium: 1000mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 2mg

Notes

Store leftovers separately in airtight containers for up to 3 days. Katsu can be frozen for 2 months.

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