Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy, golden fried chicken cutlets served over a bed of fluffy white rice and fresh vegetables, all topped with a tangy, sweet-savory homemade tonkatsu sauce. This comforting and flavorful dish combines crunchy textures and bold Asian-inspired flavors for an irresistible meal.
Ingredients
Scale
Chicken Katsu
- 2 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
Tonkatsu Sauce
- 1/2 cup ketchup
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
Bowls
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/2 cup sliced cucumber
- 1/4 cup sliced radishes
- 1/4 cup sliced carrots
- 2 tablespoons chopped green onions
- Sesame seeds, for garnish
Instructions
- Prepare the Chicken Katsu: Place the chicken breasts between two pieces of plastic wrap and gently pound them with a meat mallet to an even thickness to ensure uniform cooking.
- Season the Chicken: Sprinkle salt and black pepper evenly over both sides of the chicken breasts to enhance flavor.
- Set Up Breading Station: Arrange three shallow bowls – one with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs to create the coating layers for the chicken.
- Bread the Chicken: Dredge each chicken breast first in the flour, shaking off the excess, then dip into the beaten eggs, and finally press into the panko breadcrumbs to thoroughly coat.
- Heat Oil: Pour about half an inch of vegetable oil into a frying pan and heat it over medium-high heat until shimmering but not smoking, ready for frying.
- Fry the Chicken: Carefully place the breaded chicken breasts in the hot oil and fry for 4 to 5 minutes per side, or until the exterior is golden brown and the chicken is cooked through. Remove and drain on paper towels to absorb excess oil.
- Make Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, sugar, mirin, Dijon mustard, and garlic powder until smooth and well combined. Set aside.
- Slice Chicken Katsu: Once cooled slightly, slice the fried chicken breasts into thin strips for easy eating and presentation.
- Assemble Bowls: Divide the cooked white rice into serving bowls to form the base layer.
- Add Vegetables: Top the rice with shredded cabbage, sliced cucumber, radishes, and carrots to add freshness and crunch.
- Add Chicken & Sauce: Arrange the sliced chicken katsu atop the vegetables and drizzle generously with the prepared tonkatsu sauce for a burst of flavor.
- Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the bowls as a final garnish and serve immediately.
Notes
- For best results, use panko breadcrumbs for an extra crispy coating.
- Mirin adds sweetness and depth but can be substituted with a mixture of sugar and water if unavailable.
- Adjust the amount of sugar in the sauce according to your preference for sweetness.
- If oil temperature is too low, the chicken will absorb more oil and become greasy; maintain medium-high heat for optimal frying.
- Leftover katsu can be reheated in an oven or air fryer to retain crispiness.
