Japanese Katsu Bowls with Tonkatsu Sauce Recipe

Introduction

Japanese Katsu Bowls are a comforting and flavorful dish featuring crispy fried chicken served over steaming rice and drizzled with a tangy homemade tonkatsu sauce. This easy-to-make meal brings satisfying crunch and sweet-savory flavors to your table in no time.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• 4 tbsp low-sodium soy sauce
• 2 tbsp mirin or rice vinegar
• 2 tbsp brown sugar
• Vegetable oil (for frying)
• 4 cups cooked white or brown rice
• Green onions and sesame seeds (for garnish)

Instructions

1. Step 1: Place each chicken breast between plastic wrap and gently pound to about 1/2 inch thick to ensure even cooking.
2. Step 2: Prepare three shallow bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast lightly in flour, dip into the eggs, then press firmly into panko breadcrumbs until fully coated.
3. Step 3: Heat vegetable oil in a skillet over medium heat, adding enough to cover the bottom about 1/4 inch deep. Heat the oil until shimmering and approximately 350°F (175°C).
4. Step 4: Carefully place the breaded chicken in the hot oil. Fry for 3-4 minutes on each side or until the coating is golden brown and crispy. Remove and drain on paper towels.
5. Step 5: In a small bowl, whisk together soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water until the sugar dissolves to create the tonkatsu sauce.
6. Step 6: To assemble, serve warm cooked rice in bowls, top with sliced fried chicken, drizzle generously with the tonkatsu sauce, and garnish with chopped green onions and sesame seeds.

Tips & Variations

• For a lighter version, you can bake the breaded chicken at 425°F (220°C) for 20 minutes instead of frying.
• If you prefer, substitute chicken thighs for juicier meat.
• Add shredded cabbage or pickled vegetables to the bowl for extra crunch and freshness.
• Use gluten-free flour and panko if you need a gluten-free option.

Storage

Store leftover fried chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or toaster oven at 350°F (175°C) for 10 minutes to retain crispiness. Reheat rice in the microwave with a damp paper towel to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other proteins besides chicken for katsu bowls?

Yes, pork cutlets (tonkatsu) are traditional, and you can also use firm tofu or fish fillets as tasty alternatives.

What can I use if I don’t have mirin?

Rice vinegar or a mild sweet white wine mixed with a bit of sugar works well as a substitute for mirin in the tonkatsu sauce.

Japanese Katsu Bowls with Tonkatsu Sauce Recipe

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★★★★★

4.7 from 53 reviews

Delicious Japanese Katsu Bowls featuring crispy fried chicken cutlets served over steamed rice with a savory homemade tonkatsu sauce, garnished with green onions and sesame seeds. This comforting dish is perfect for a satisfying weeknight dinner with its crunchy texture and rich, tangy flavors.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken and Breading

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• Vegetable oil (for frying)

Tonkatsu Sauce

• 4 tbsp low-sodium soy sauce
• 2 tbsp mirin or rice vinegar
• 2 tbsp brown sugar
• A splash of water

To Serve

• 4 cups cooked white or brown rice
• Green onions (for garnish)
• Sesame seeds (for garnish)

Instructions

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick, ensuring even thickness for uniform cooking.
2. Dredge the Chicken: Set up three shallow bowls—one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken breast first in flour, shaking off excess, then dip into the egg mixture, and finally press into the panko to coat thoroughly.
3. Heat the Oil: Pour vegetable oil into a skillet to a depth of approximately 1/4 inch. Heat over medium heat until the oil shimmers and reaches about 350°F (175°C), suitable for frying.
4. Fry Until Golden Brown: Carefully place the breaded chicken breasts into the hot oil. Fry for 3-4 minutes per side until the chicken is cooked through and the coating is a crispy golden brown. Remove and drain on paper towels.
5. Make the Tonkatsu Sauce: In a small bowl, mix together the low-sodium soy sauce, mirin or rice vinegar, brown sugar, and a splash of water until the sugar dissolves and the sauce is smooth.
6. Assemble Your Bowls: Divide the cooked rice among serving bowls. Slice the fried chicken and place on top of the rice. Drizzle generously with the prepared tonkatsu sauce. Garnish with sliced green onions and a sprinkle of sesame seeds for added flavor and texture.

Notes

• Pound the chicken evenly to ensure it cooks uniformly and remains tender inside with a crispy crust outside.
• You can substitute the chicken breasts with pork cutlets for a traditional tonkatsu variation.
• If you prefer healthier options, bake the breaded chicken at 400°F (200°C) for 20-25 minutes instead of frying.
• Adjust the sweetness and tanginess of the tonkatsu sauce by varying the amount of brown sugar and mirin or rice vinegar according to personal taste.
• Serve with a side of shredded cabbage or pickled vegetables to complement the dish.

Keywords: Japanese Katsu Bowls, Tonkatsu Sauce, Fried Chicken Cutlets, Japanese Comfort Food, Panko Chicken, Crispy Chicken Rice Bowl