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Japanese Katsu Bowls Recipe

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★★★★★

4.5 from 114 reviews

Japanese Katsu Bowls are a comforting and flavorful meal featuring crispy breaded chicken cutlets served over seasoned Japanese short-grain rice, accompanied by fresh shredded cabbage, green onions, and a tangy homemade tonkatsu-style sauce. This dish combines tender, fried chicken with savory and slightly sweet elements to create a satisfying bowl perfect for lunch or dinner.

Ingredients

Scale

Chicken 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

Rice

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

Sauce and Garnish

  • 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

  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 soak the rice for 30 minutes to improve texture.
  2. Cook the Rice: Cover the saucepan and bring water to a boil. Once boiling, reduce the heat to low and simmer for 15 minutes without lifting the lid to allow even cooking. Turn off the heat and let the rice sit, still covered, for another 10 minutes to finish steaming.
  3. Season the Rice: In a small bowl, mix together rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to add slight sweetness and tang, typical of Japanese rice bowls.
  4. Prepare Chicken: Pound the chicken breasts to an even thickness of about ½ inch. Season both sides with salt and pepper evenly for balanced flavor.
  5. Set Up Breading Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. This setup ensures proper breading layers for crispiness.
  6. Bread the Chicken: Coat each chicken breast first in flour, shaking off excess. Next, dip into the beaten eggs fully, then press into panko breadcrumbs to create an even crust.
  7. Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken breasts for 4-5 minutes on each side or until golden brown, crispy, and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).
  8. Rest and Slice: Remove chicken from oil and drain on paper towels to absorb excess oil. Let rest for a few minutes, then slice into strips for serving.
  9. Make the Sauce: Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl. Mix well until fully incorporated to create a flavorful drizzling sauce.
  10. Assemble the Bowl: Place seasoned rice on serving plates. Top with sliced chicken katsu, shredded cabbage, sliced green onions, and a sprinkle of sesame seeds. Drizzle the sauce generously over the chicken and garnish with pickled ginger if desired for added zing.

Notes

  • You can substitute pork loin for chicken if preferred to make pork katsu bowls.
  • For extra crispiness, double coat the chicken by repeating the egg and panko steps.
  • Make sure not to lift the rice lid during cooking to allow proper steaming.
  • Use a thermometer to check chicken’s internal temperature for safe cooking.
  • Pickled ginger is optional but adds a refreshing contrast to the rich katsu.
  • Leftover rice can be gently reheated with a sprinkle of water to maintain moisture.

Keywords: Japanese Katsu Bowls, chicken katsu, tonkatsu sauce, Japanese rice bowl, panko fried chicken, easy Japanese recipe

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