Description
Learn how to make authentic Japanese Katsu Bowls at home with crispy fried chicken or pork katsu served over perfectly seasoned short-grain rice, topped with shredded cabbage, green onions, and a tangy homemade tonkatsu sauce. This flavorful and satisfying dish combines crunchy textures with savory sauce for a comforting Japanese classic.
Ingredients
Scale
For the 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
For the Rice:
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
For the Sauce:
- ¼ cup tonkatsu sauce (or store-bought)
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ketchup
For Garnish and Serving:
- 1 cup shredded cabbage
- 2 green onions, sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
- Prepare and Cook Rice: Rinse the rice thoroughly under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a saucepan, add 2 ½ cups water, and soak for 30 minutes. Cover and bring to a boil, then reduce heat to low and simmer for 15 minutes without lifting the lid. Turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
- Season the Rice: In a small bowl, mix together rice vinegar, sugar, and salt until the sugar dissolves. Gently fold this seasoning into the cooked rice, taking care not to mash the grains, to create a flavorful base for the bowl.
- Prepare the Chicken Katsu: Pound the chicken breasts to an even thickness of about ½ inch using a meat mallet or rolling pin. Season both sides with salt and pepper.
- Bread the Chicken: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Dredge each piece of chicken first in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with panko breadcrumbs.
- Fry the Katsu: Heat vegetable oil in a skillet over medium-high heat, enough to shallow fry. Fry the breaded chicken for 4-5 minutes on each side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer to paper towels to drain excess oil and let rest briefly.
- Make the Tonkatsu Sauce: In a small bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create a tangy and savory sauce perfect for drizzling.
- Assemble the Bowls: Serve the seasoned rice in bowls or on plates. Slice the rested katsu into strips and arrange over the rice. Top with shredded cabbage, sliced green onions, and a sprinkle of sesame seeds. Drizzle generously with the homemade tonkatsu sauce and add pickled ginger on the side if desired for an extra zing.
Notes
- Pounding the chicken ensures even cooking and a tender texture.
- Using Japanese short-grain rice gives the authentic sticky and slightly sweet texture characteristic of katsu bowls.
- Feel free to substitute pork loin for chicken if preferred.
- Be careful not to lift the rice lid while cooking to retain steam.
- Use fresh panko breadcrumbs for extra crispiness.
- The homemade tonkatsu sauce can be substituted with store-bought for convenience.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approx. 1/2 recipe)
- Calories: 650 kcal
- Sugar: 9 g
- Sodium: 750 mg
- Fat: 25 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.1 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 110 mg
Keywords: Japanese katsu bowl, chicken katsu, tonkatsu sauce, Japanese rice bowl, fried chicken, easy Japanese recipe, homemade katsu
