Description
These crispy Japanese Katsu Bowls combine golden-brown breaded chicken (or pork) with seasoned sushi rice, fresh cabbage, and a savory tonkatsu sauce. A comfort food classic made simple at home, this dish delivers authentic flavor and satisfying crunch in every bite.
Ingredients
Scale
- 2 boneless chicken breasts (or pork loin)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 cups Japanese short-grain rice
- 2½ cups water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
- ¼ cup tonkatsu sauce
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds
- Pickled ginger (optional)
Instructions
- Rinse rice until water runs clear, soak 30 minutes, then cook with water. Rest covered 10 minutes.
- Whisk vinegar, sugar, and salt; fold gently into rice.
- Pound chicken to ½-inch thickness, season with salt and pepper.
- Set up breading station with flour, beaten eggs, and panko.
- Dredge chicken in flour, dip in eggs, coat with panko.
- Heat oil to 350°F (175°C). Fry chicken 4–5 minutes per side until golden and cooked through.
- Rest chicken 3–4 minutes, then slice into strips.
- Mix tonkatsu sauce, soy sauce, Worcestershire, and ketchup.
- Assemble bowls: seasoned rice, sliced katsu, cabbage, green onions, sesame seeds, sauce, and optional pickled ginger.
Notes
Keep oil temperature between 325°F–350°F for perfect crispiness. Rest katsu before slicing to lock in juices and preserve the crunchy coating.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: katsu bowl, chicken katsu, tonkatsu, Japanese comfort food