Japanese Katsu Bowls with Tonkatsu Sauce

why make this recipe

Japanese Katsu Bowls with Tonkatsu Sauce are a delightful and satisfying meal. This dish combines crispy fried chicken with fluffy rice and a rich, tangy sauce. It’s easy to make and perfect for any night of the week. The crispy texture of the chicken and the savory flavor of the tonkatsu sauce make this dish a family favorite.

how to make Japanese Katsu Bowls with Tonkatsu Sauce

Ingredients:

• 4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• 1 cup tonkatsu sauce (store-bought or homemade)
• 4 cups cooked white rice (or brown rice)
• 2 green onions, sliced for garnish

Directions:

1. Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
2. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, then coat in panko.
3. Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
4. Transfer fried chicken to an oven-safe tray and bake for an additional 10 minutes until cooked through.
5. Prepare rice according to package instructions. Slice the katsu into strips once cooked.
6. To serve, spoon cooked rice into bowls, arrange katsu strips on top, drizzle with tonkatsu sauce, and sprinkle green onions.

how to serve Japanese Katsu Bowls with Tonkatsu Sauce

Serve the katsu bowls hot. Place a generous amount of rice at the bottom of each bowl, and lay the crispy katsu strips over the rice. Drizzle tonkatsu sauce generously over the katsu and rice, and finish with a sprinkle of green onions for added freshness. Enjoy your delicious meal!

how to store Japanese Katsu Bowls with Tonkatsu Sauce

You can store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place in the microwave or warm up in a skillet. If the katsu has lost its crispiness, you can briefly fry it again in a pan to restore some crunch.

tips to make Japanese Katsu Bowls with Tonkatsu Sauce

• For extra flavor, marinate the chicken in soy sauce or garlic before breading it.
• Make sure the oil is hot enough before frying to create a nice crispy crust.
• Experiment with different types of rice, like jasmine or brown rice, for added flavor and texture.

variation

You can use pork instead of chicken for a traditional pork katsu. Vegetarians can try using eggplant or tofu instead of meat, following the same breading and frying steps.

FAQs

1. Can I make tonkatsu sauce at home?
Yes, you can make tonkatsu sauce at home using ketchup, soy sauce, Worcestershire sauce, and sugar. Just mix these ingredients together to taste.

2. What can I serve with katsu bowls?
You can serve katsu bowls with pickled vegetables, a side salad, or miso soup for a well-rounded meal.

3. Can I freeze the katsu?
Yes, you can freeze cooked katsu. Allow it to cool completely, place it in an airtight container, and freeze for up to 2 months. Reheat in the oven to keep it crispy.

Japanese Katsu Bowls with Tonkatsu Sauce

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Delicious Japanese Katsu Bowls featuring crispy fried chicken, fluffy rice, and rich, tangy tonkatsu sauce.

• Total Time: 45 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 4 boneless, skinless chicken breasts (about 1 lb)
• 1 cup panko breadcrumbs
• 1/2 cup all-purpose flour
• 2 large eggs
• Salt and pepper to taste
• 1 cup tonkatsu sauce (store-bought or homemade)
• 4 cups cooked white rice (or brown rice)
• 2 green onions, sliced for garnish

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Instructions

1. Preheat oven to 400°F (200°C). Pat chicken dry and season with salt and pepper.
2. Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, then coat in panko.
3. Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
4. Transfer fried chicken to an oven-safe tray and bake for an additional 10 minutes until cooked through.
5. Prepare rice according to package instructions. Slice the katsu into strips once cooked.
6. To serve, spoon cooked rice into bowls, arrange katsu strips on top, drizzle with tonkatsu sauce, and sprinkle green onions.

Notes

For extra flavor, marinate the chicken in soy sauce or garlic before breading. Ensure oil is hot enough before frying for a crispy crust.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying and Baking
• Cuisine: Japanese
• Diet: Poultry

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 8g
• Sodium: 600mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 53g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg