Japanese Katsu Bowl

Why Make This Recipe

Japanese Katsu Bowls with Tonkatsu Sauce are not only delicious but also easy to make at home. This dish features crispy chicken cutlets served over fluffy rice, all topped with a sweet and savory tonkatsu sauce. It’s a perfect meal for busy weeknights or for impressing guests at dinner. Plus, the layers of flavors and textures make every bite enjoyable.

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.
3. Dredge each chicken breast in flour, dip in egg, then coat in panko.
4. Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
5. Transfer fried chicken to an oven-safe tray and bake for an additional 10 minutes until cooked through.
6. Prepare rice according to package instructions. Slice the katsu into strips once cooked.
7. 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 warm. Ensure each bowl has a good portion of rice and katsu. Drizzle plenty of tonkatsu sauce on top and add sliced green onions for a fresh touch. You can also serve it with pickled vegetables for a traditional Japanese touch.

How to Store Japanese Katsu Bowls with Tonkatsu Sauce

If you have leftovers, let the katsu cool down completely. Store the chicken and rice separately in airtight containers in the refrigerator. They will stay fresh for up to 3 days. To reheat, warm the rice in the microwave and reheat the chicken in the oven until heated through.

Tips to Make Japanese Katsu Bowls with Tonkatsu Sauce

• Make sure the oil is hot enough before frying the chicken to achieve a crispy texture.
• Use fresh panko breadcrumbs for the best crunch.
• Feel free to adjust the amount of tonkatsu sauce to your taste.

Variation

For a healthier twist, you can substitute the chicken with eggplant or tofu. Simply slice them, coat with flour, and follow the same frying and baking instructions.

FAQs

• Can I use other meats for katsu?
  Yes, you can use pork or even fish for katsu instead of chicken.

• What is tonkatsu sauce?
  Tonkatsu sauce is a sweet and tangy sauce made from a blend of ketchup, Worcestershire sauce, and other seasonings.

• Can I make this recipe gluten-free?
  Yes! Use gluten-free flour and gluten-free panko breadcrumbs to make the dish gluten-free.

Japanese Katsu Bowls with Tonkatsu Sauce

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Crispy chicken cutlets served over fluffy rice, topped with sweet and savory tonkatsu sauce. A perfect meal for busy weeknights or impressing guests.

• Total Time: 45
• 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.
3. Dredge each chicken breast in flour, dip in egg, then coat in panko.
4. Heat oil in a skillet over medium heat. Fry the chicken until golden brown on both sides, about 3-4 minutes per side.
5. Transfer fried chicken to an oven-safe tray and bake for an additional 10 minutes until cooked through.
6. Prepare rice according to package instructions. Slice the katsu into strips once cooked.
7. To serve, spoon cooked rice into bowls, arrange katsu strips on top, drizzle with tonkatsu sauce, and sprinkle green onions.

Notes

Make sure the oil is hot enough before frying the chicken for a crispy texture. Adjust tonkatsu sauce to taste. Leftovers can be stored in the refrigerator for up to 3 days.

• Author: nevaeh-hall
• Prep Time: 15
• Cook Time: 30
• Category: Main Course
• Method: Frying and Baking
• Cuisine: Japanese
• Diet: Gluten-Free (with substitutes)

Nutrition

• Serving Size: 1 serving
• Calories: 550
• Sugar: 6g
• Sodium: 700mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 63g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 160mg