Japanese Katsu Bowls
Indulge in the crispy, savory delight of homemade Japanese Katsu Bowls, a dish that brings the flavors of Japan right to your table. This recipe features perfectly breaded and fried chicken or beef, served alongside seasoned rice and garnished with fresh vegetables. With a satisfying crunch from panko breadcrumbs and a tangy sauce that ties it all together, this dish is perfect for weeknight dinners or special occasions. Easy to prepare and customize, Japanese Katsu Bowls will quickly become a beloved family favorite.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: Serves 4
- Category: Main
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
- 2 boneless chicken breasts (or beef loin)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups Japanese short-grain rice
- ¼ cup tonkatsu sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds for garnish
Instructions
- Rinse rice under cold water until clear; soak for 30 minutes in a saucepan covered with water.
- Cook soaked rice on medium heat until boiling; cover and simmer for 15 minutes. Let sit for 10 minutes.
- Pound chicken to even thickness; season with salt and pepper.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge chicken in flour, dip in egg, then coat with panko.
- Heat oil in a skillet over medium-high heat; fry chicken for 4-5 minutes per side until golden brown.
- Drain on paper towels before slicing.
- Serve sliced katsu over rice, garnished with shredded cabbage, green onions, and drizzled with tonkatsu sauce.
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 570
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 66g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 150mg