Japanese Katsu Bowls with Tonkatsu Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
