Japanese Katsu Bowls Recipe

Introduction

Japanese Katsu Bowls are a delicious and satisfying meal featuring crispy breaded chicken served over seasoned rice. This dish combines crunchy textures with savory flavors, making it a favorite for home cooks seeking a comforting yet elegant dinner.

Ingredients

• 2 boneless chicken breasts (or pork loin, if preferred)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Vegetable oil, for frying
• 2 cups Japanese short-grain rice
• 2 ½ cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• ¼ cup tonkatsu sauce (or store-bought if you prefer)
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ketchup
• 1 cup shredded cabbage
• 2 green onions, sliced
• Sesame seeds, for garnish
• Pickled ginger (optional)

Instructions

1. Step 1: Rinse the rice under cold water until the water runs clear to remove excess starch.
2. Step 2: Transfer the rinsed rice to a saucepan, add 2 ½ cups water, and soak for 30 minutes.
3. Step 3: Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.
4. Step 4: Turn off the heat and let the rice sit, still covered, for another 10 minutes to finish steaming.
5. Step 5: In a small bowl, mix the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the cooked rice.
6. Step 6: Pound chicken breasts to an even thickness of about ½ inch and season both sides with salt and pepper.
7. Step 7: Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
8. Step 8: Dredge each chicken breast in flour, dip into the eggs, then coat thoroughly with panko breadcrumbs.
9. Step 9: Heat vegetable oil in a skillet over medium heat and fry the chicken for 4-5 minutes on each side until golden brown and cooked through.
10. Step 10: Transfer the fried chicken to paper towels to drain excess oil and let it rest briefly before slicing.
11. Step 11: In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup; mix well.
12. Step 12: Serve the seasoned rice on plates, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with the prepared sauce and garnish with pickled ginger, if desired.

Tips & Variations

• Use pork loin instead of chicken for a traditional tonkatsu experience.
• For extra crispiness, double coat the chicken by repeating the egg and panko steps.
• Add a soft-boiled egg or steamed vegetables for a more balanced bowl.
• Substitute tonkatsu sauce with a mix of hoisin and Worcestershire sauce for a different flavor profile.

Storage

Store any leftover chicken katsu and rice separately in airtight containers in the refrigerator for up to 2 days. Reheat the chicken in a toaster oven or skillet to maintain its crispiness, while rice can be reheated in the microwave with a splash of water to keep it moist.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

While Japanese short-grain rice is ideal for its sticky texture, you can use medium-grain rice as a substitute. Long-grain rice is less suitable as it won’t hold together as well for this dish.

Is it necessary to soak the rice before cooking?

Soaking the rice helps it absorb water evenly and improves the texture, making it softer and fluffier. It’s recommended but not absolutely required if you’re short on time.

Japanese Katsu Bowls Recipe

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★★★★★

4.9 from 145 reviews

Japanese Katsu Bowls are a comforting and satisfying dish featuring crispy breaded chicken cutlets served over fluffy Japanese short-grain rice, topped with shredded cabbage and a tangy homemade tonkatsu sauce. This recipe balances crunchy textures with savory, slightly sweet flavors, offering a perfect bowl meal inspired by classic Japanese comfort food.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken Katsu

• 2 boneless chicken breasts (or pork loin, if preferred)
• Salt and pepper, to taste
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup panko breadcrumbs
• Vegetable oil, for frying

Rice

• 2 cups Japanese short-grain rice
• 2 ½ cups water
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt

Sauce and Garnish

• ¼ cup tonkatsu sauce (or store-bought if you prefer)
• 1 tablespoon soy sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon ketchup
• 1 cup shredded cabbage
• 2 green onions, sliced
• Sesame seeds, for garnish
• Pickled ginger (optional)

Instructions

1. Prepare the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch and prevent clumping.
2. Soak the Rice: Transfer the rinsed rice to a saucepan, add 2 ½ cups of water, and soak it for 30 minutes to allow the grains to absorb water evenly for a better texture.
3. Cook the Rice: Cover the saucepan and bring it to a boil over medium-high heat, then reduce the heat to low and let it simmer for 15 minutes without lifting the lid to keep steam trapped inside.
4. Steam the Rice: Turn off the heat and let the rice sit, still covered, for another 10 minutes so that it finishes cooking through steam.
5. Season the Rice: In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice to add flavor and a slight tang.
6. Prepare the Chicken: Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin; this ensures even cooking. Season with salt and pepper on both sides.
7. Breading Station Setup: Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs for the breading process.
8. Bread the Chicken: Dredge each chicken breast in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs for a crispy crust.
9. Fry the Chicken: Heat vegetable oil in a skillet over medium heat. Fry the breaded chicken breasts for 4-5 minutes on each side or until golden brown and cooked through (internal temperature reaches 165°F/74°C).
10. Drain and Rest: Remove the chicken from the skillet and drain on paper towels. Let it rest for a few minutes before slicing to maintain juiciness.
11. Make the Sauce: In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create a flavorful dipping sauce or drizzle.
12. Assemble the Bowls: Serve the seasoned rice on plates or bowls, top with sliced chicken katsu, shredded cabbage, green onions, and sprinkle sesame seeds on top. Drizzle the mixed sauce over the chicken and garnish with pickled ginger if desired.

Notes

• For a pork alternative, use pork loin slices instead of chicken.
• Soaking the rice before cooking helps achieve the perfect sticky texture typical of Japanese short-grain rice.
• Use fresh panko breadcrumbs for crispier chicken coating.
• Adjust sugar and salt in the rice seasoning to suit your taste preferences.
• Pickled ginger adds a refreshing contrast but is optional.

Keywords: Japanese Katsu Bowls, Chicken Katsu, Tonkatsu Sauce, Japanese Rice Bowl, Crispy Chicken Cutlet