Description
Delicious and crunchy Japanese Katsu Bowls made with either chicken or tofu, served on fluffy rice and topped with your choice of fresh ingredients.
Ingredients
Scale
- 2 cups short grain Japanese rice or jasmine rice
- 1 lb chicken breast or firm tofu
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- Salt and black pepper, to taste
- Vegetable or canola oil, for frying
- 4 tbsp ketchup
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- Pickled vegetables, for topping
- Sliced scallions, for garnish
Instructions
- Press the tofu for 30 minutes to remove excess moisture. If using chicken, slice into cutlets.
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Season the flour with salt and pepper. Dredge the protein in flour, dip in egg, and coat with panko.
- Heat about 1 inch of oil in a skillet over medium heat until hot.
- Fry the coated protein until golden brown and crisp on each side, about 3-5 minutes per side.
- Remove from oil and let it rest on paper towels to absorb excess oil.
- Steam or cook rice according to package instructions.
- Slice the katsu and serve it over a bed of rice, topped with sauce and garnish as desired.
Notes
For extra crunch, consider shallow frying instead of deep frying. Use a rack to bake for a healthier option. Keep sauce separate if packing for lunch to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg