Name: Japanese Katsu Bowls Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 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; 2 cups Japanese short-grain rice; 2 ½ cups water; 1 tablespoon rice vinegar; 1 tablespoon sugar; ½ teaspoon salt; ¼ cup tonkatsu sauce (or store-bought if you prefer); 1 tablespoon soy sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon ketchup; 1 cup shredded cabbage; 2 green onions, sliced; Sesame seeds, for garnish; Pickled ginger (optional)

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Introduction

Japanese Katsu Bowls are a delicious and satisfying meal featuring crispy breaded chicken served over seasoned rice. This dish combines crunchy textures with savory flavors, making it a perfect weeknight dinner or casual lunch option.

A bowl with three main layers: the bottom layer is white steamed rice with a soft, slightly sticky texture; on top sits a thick, golden-brown fried chicken cutlet, sliced into strips showing juicy white meat inside; the chicken is covered in a dark, glossy sauce that drips slightly down the sides, and chopped green onions are sprinkled over it for a fresh contrast. In the background, there is a small portion of light beige paste or cream on the rice. A pair of black chopsticks held by a woman's hand is gently picking up a piece of the chicken. The bowl is plain white and sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups Japanese short-grain rice
2 ½ cups water
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
¼ cup tonkatsu sauce (or store-bought if you prefer)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
1 cup shredded cabbage
2 green onions, sliced
Sesame seeds, for garnish
Pickled ginger (optional)

Instructions

Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch.
Step 2: Transfer the rinsed rice to a saucepan, add 2 ½ cups water, and soak for 30 minutes to improve texture.
Step 3: Cover the saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes without lifting the lid.
Step 4: Turn off the heat and let the rice sit, covered, for another 10 minutes to finish cooking.
Step 5: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice.
Step 6: Pound the chicken breasts to an even thickness of about ½ inch and season both sides with salt and pepper.
Step 7: Prepare a breading station with three shallow dishes: flour in one, beaten eggs in the second, and panko breadcrumbs in the third.
Step 8: Dredge each chicken breast in flour, dip into the beaten eggs, then coat thoroughly with panko breadcrumbs.
Step 9: Heat vegetable oil in a skillet over medium heat. Fry the chicken breasts for 4-5 minutes on each side until golden brown and cooked through.
Step 10: Remove the chicken and drain on paper towels. Let it rest for a few minutes before slicing into strips.
Step 11: In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create the dressing sauce.
Step 12: To assemble, serve the seasoned rice on plates. Top with sliced chicken katsu, shredded cabbage, green onions, and a sprinkle of sesame seeds. Drizzle with the sauce and garnish with pickled ginger if using.

Tips & Variations

For extra crispiness, double-coat the chicken by repeating the egg and panko steps before frying.
Substitute chicken with pork loin for a classic tonkatsu experience.
Add a soft-boiled egg or steamed vegetables like broccoli for a more balanced bowl.
Use leftover rice to save time, but fresh rice provides the best texture.

Storage

Store any leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain its crispiness. Microwave the rice covered with a damp paper towel for best results.

How to Serve

The dish shows a white bowl filled with a base layer of shiny, white steamed rice with a slightly sticky texture. On top, there are five slices of crispy golden-brown fried cutlet arranged neatly in a row, each piece with a crunchy, crumbly outer coating and tender inside. A glossy dark brown sauce is drizzled over the cutlet, creating shiny highlights. Green chopped herbs are sprinkled generously over the sauce, adding a bright green contrast. At the back of the bowl, there is a small mound of light creamy beige-colored sauce and a dollop of thick white sauce, both partially visible. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just make sure to fully thaw the chicken before breading and frying to ensure even cooking and a crispy coating.

What can I substitute for tonkatsu sauce?

If you don’t have tonkatsu sauce, you can mix Worcestershire sauce, ketchup, and soy sauce as shown in the recipe, or use a tangy barbecue sauce as a quick alternative.