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Authentic Japanese Katsu Bowls

Authentic Japanese Katsu Bowls That Will Warm Your Heart

Authentic Japanese Katsu Bowls provide a comforting meal featuring crispy chicken, fluffy rice, and savory sauce that delights every palate.
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Prep Time 30 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 2 pieces Boneless Chicken Breasts Can substitute with pork loin.
  • to taste Salt and Pepper Essential seasonings.
  • ½ cup All-Purpose Flour Used for dredging.
  • 2 large Large Eggs Beaten.
  • 1 cup Panko Breadcrumbs Avoid regular breadcrumbs.
  • ⅓ cup Vegetable Oil For frying.
For the Rice
  • 1 cup Japanese Short-Grain Rice Can substitute with jasmine rice.
  • 1 tablespoon Rice Vinegar For seasoning.
  • 1 tablespoon Sugar For balancing seasoning.
  • to taste Salt For seasoning.
For the Sauce
  • 2 tablespoons Tonkatsu Sauce Key seasoning.
  • 1 tablespoon Soy Sauce Adds depth.
  • 1 teaspoon Worcestershire Sauce Enhances umami flavor.
  • 1 tablespoon Ketchup Adds sweetness.
For Topping and Garnish
  • 1 cup Shredded Cabbage Optional, can swap for lettuce.
  • ¼ cup Green Onions Adds freshness.
  • 2 tablespoons Sesame Seeds For garnish.
  • Pickled Ginger Optional topping.

Equipment

  • Large Skillet
  • medium pot
  • shallow bowls
  • meat mallet

Method
 

Step-by-Step Instructions
  1. Rinse and soak the rice in cold water until the water runs clear. Soak for about 30 minutes.
  2. In a pot, combine soaked rice with 1¼ cups of water. Boil, reduce heat, cover, and simmer for 15 minutes. Let rest for 10 minutes.
  3. Pound chicken to ½ inch thickness, season with salt and pepper.
  4. Set up a breading station with flour, beaten eggs, and panko in separate bowls.
  5. Dredge each chicken breast in flour, dip in eggs, and coat with panko.
  6. Heat vegetable oil in skillet until shimmering. Fry chicken for 4-5 minutes per side until golden brown.
  7. Drain fried chicken on paper towels and let rest.
  8. Mix tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a small bowl.
  9. Fluff the rice, portion into bowls. Slice chicken and arrange on rice. Drizzle with sauce and top with cabbage, green onions, sesame seeds, and pickled ginger.

Nutrition

Serving: 1bowlCalories: 700kcalCarbohydrates: 90gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 165mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 150IUVitamin C: 5mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked katsu for 2 months. Reheat in the oven to maintain crispiness.

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