Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy breaded chicken cutlets served over fluffy short-grain rice, topped with a savory and slightly sweet homemade tonkatsu sauce. This comforting and easy-to-make dish brings the flavors of traditional Japanese comfort food right to your kitchen, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Chicken Katsu
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs), sliced evenly
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 cup vegetable oil (for frying)
Rice
- 3 cups cooked short-grain white rice
Tonkatsu Sauce
- 1/4 cup low-sodium soy sauce
- 2 tbsp mirin (sweet rice wine)
- 2 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tbsp sugar
Instructions
- Prepare Ingredients: Gather all ingredients. Slice the chicken breasts into even pieces about 1/2 inch thick to ensure uniform cooking.
- Set up Breading Station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs for easy breading of the chicken pieces.
- Dredge the Chicken: Coat each chicken piece first in flour, shaking off any excess, then dip it into the beaten eggs, and finally roll it thoroughly in panko breadcrumbs until fully covered.
- Heat the Oil: Pour vegetable oil into a skillet to cover the bottom and heat it over medium heat until hot but not smoking, ideal for frying the chicken evenly.
- Fry the Chicken: Place the breaded chicken pieces in the hot oil. Fry each side for about 3-4 minutes until golden brown and crispy. Drain the cooked chicken on paper towels to remove excess oil.
- Make the Tonkatsu Sauce: In a bowl, whisk together low-sodium soy sauce, mirin, ketchup, Worcestershire sauce, and sugar until smooth and the sugar dissolves completely.
- Assemble the Bowls: Divide the cooked rice into serving bowls. Top with crispy chicken katsu pieces and generously drizzle with the homemade tonkatsu sauce before serving.
Notes
- Use fresh panko breadcrumbs for extra crispiness.
- Ensure the oil is hot enough to prevent soggy chicken; test by dropping a small amount of panko—it should sizzle immediately.
- Mirin adds sweetness and depth; substitute with a mix of sake and sugar if unavailable.
- Short-grain white rice is preferred for authentic texture, but jasmine rice can be used as an alternative.
- For gluten-free, substitute all-purpose flour and soy sauce with gluten-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl (approximately 1 chicken breast with 3/4 cup cooked rice and sauce)
- Calories: 620 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Japanese katsu bowl, chicken katsu, tonkatsu sauce, Japanese fried chicken, easy Japanese recipe, comfort food, Japanese rice bowl
