Japanese Katsu Bowls Recipe
Introduction
Japanese Katsu Bowls are a comforting and delicious meal featuring crispy breaded chicken served over fluffy rice with savory tonkatsu sauce. This simple dish brings the satisfying flavors of a popular Japanese favorite right to your home kitchen.
Ingredients
- Breaded chicken (about 2 pieces or 1 pound)
- Cooked white rice (2 cups)
- Tonkatsu sauce (¼ cup)
Instructions
- Step 1: Heat oil in a frying pan over medium heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side depending on thickness.
- Step 2: In a bowl, place a serving of cooked white rice. Slice the fried chicken and arrange it on top of the rice. Drizzle with tonkatsu sauce before serving.
Tips & Variations
- Use homemade tonkatsu sauce or substitute with a mix of Worcestershire sauce and ketchup if you can’t find it.
- For extra flavor, add shredded cabbage or steamed vegetables on the side.
- Try swapping chicken for pork cutlets or tofu to suit dietary preferences.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat chicken in a skillet or oven to keep it crispy, and microwave the rice with a sprinkle of water before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the breaded chicken instead of frying?
Yes, baking at 400°F (200°C) for about 20-25 minutes can give a crispy texture with less oil. Flip halfway through for even browning.
What can I use if I don’t have tonkatsu sauce?
You can mix equal parts ketchup and Worcestershire sauce as a quick homemade substitute that mimics the sweet and tangy flavor.
PrintJapanese Katsu Bowls Recipe
Japanese Katsu Bowls are a comforting and delicious meal featuring crispy breaded chicken served over a bed of steamed rice, topped with a savory and tangy tonkatsu sauce. This dish combines crunchy textures with rich umami flavors for a hearty and satisfying bowl that’s quick and easy to prepare.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Ingredients
For the Breaded Chicken
- 2 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- Salt and pepper to taste
- Vegetable oil for frying
For the Rice
- 2 cups Japanese short-grain rice
- 2 1/2 cups water
For the Tonkatsu Sauce
- 1/4 cup ketchup
- 1/4 cup Worcestershire sauce
- 2 tablespoons soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
Instructions
- Prepare the Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear to remove excess starch. Combine the rinsed rice and water in a rice cooker or pot, then cook following your rice cooker’s instructions or bring to a boil and simmer covered for 18-20 minutes until tender. Keep warm.
- Bread the Chicken: Cut each chicken breast into even sized cutlets if desired. Season the chicken pieces with salt and pepper. Dredge each piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs.
- Fry the Chicken: Heat about 1/2 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until hot but not smoking. Fry the breaded chicken pieces in batches for 3-4 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
- Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, and sugar until the sugar dissolves and the sauce is smooth.
- Assemble the Bowls: Scoop warm cooked rice into serving bowls. Slice the fried katsu chicken into strips and lay over the rice. Drizzle generous amounts of tonkatsu sauce over the chicken. Serve immediately and enjoy.
Notes
- You can substitute chicken breasts with pork cutlets for a more traditional tonkatsu.
- Adjust the tonkatsu sauce ingredients to taste, adding more sugar for sweetness or more Worcestershire sauce for tang.
- Using panko breadcrumbs ensures a crispier texture than regular breadcrumbs.
- Keep the oil temperature steady to avoid greasy chicken or burning the coating.
- This recipe can be served with shredded cabbage or steamed vegetables on the side for added freshness.
Keywords: Japanese Katsu Bowls, breaded chicken, tonkatsu sauce, fried chicken rice bowl, crispy chicken, Japanese comfort food
