Homemade Japanese Katsu Bowls

Why Make This Recipe

Japanese Katsu bowls are a delightful and satisfying dish that combines crispy, savory flavors with a hearty serving of rice. Making katsu at home not only brings the joy of cooking to your kitchen but also allows you to enjoy an authentic taste of Japan. This bowl is comforting, easy to prepare, and perfect for a weeknight dinner or a special meal with family and friends.

How to Make Japanese Katsu Bowls

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)

Directions

1. Rinse the rice under cold water until the water runs clear.
2. Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
3. Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.
4. Turn off the heat and let the rice sit, covered, for another 10 minutes.
5. Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the rice gently.
6. Pound chicken breasts to an even thickness of about ½ inch and season with salt and pepper.
7. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
8. Dredge chicken in flour, dip in eggs, and coat with panko.
9. Heat vegetable oil in a skillet and fry chicken for 4-5 minutes on each side until golden brown and cooked through.
10. Drain on paper towels and let rest before slicing.
11. Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.
12. Serve rice on a plate, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.

How to Serve Japanese Katsu Bowls

Serve your katsu bowls hot, immediately after cooking. Present the dish on a large plate with a generous scoop of rice topped with the sliced katsu. Add some fresh shredded cabbage and sliced green onions on the side for crunch. Finish with a sprinkle of sesame seeds and a drizzle of the sauce for added flavor. If you like, include some pickled ginger for a tangy contrast.

How to Store Japanese Katsu Bowls

If you have leftovers, let the katsu and rice cool down to room temperature. Store each component in separate airtight containers. The katsu can be kept in the fridge for up to 3 days, while the rice should ideally be eaten within 2 days. Reheat the rice and katsu separately for the best taste.

Tips to Make Japanese Katsu Bowls

• Ensure the oil is hot enough before frying the katsu to achieve a perfectly crispy crust.
• For extra flavor, marinate the chicken in soy sauce for 15-20 minutes before breading.
• Use high-quality panko breadcrumbs for a light and crunchy texture.
• Adjust the sauce ingredients to your taste; you can make it sweeter or tangier as you prefer.

Variation

You can experiment with different proteins in this recipe. Try using pork loin, tofu, or even eggplant for a vegetarian option. The cooking method will be similar, but adjust the cooking time based on the protein you select.

FAQs

Can I use chicken thighs instead of breasts for katsu?
Yes, chicken thighs can be used for a juicier and more flavorful katsu.

Can I make katsu bowls ahead of time?
While it’s best to serve katsu fresh, you can prepare the rice and sauce ahead of time. Fry the katsu just before serving for the best texture.

What is tonkatsu sauce?
Tonkatsu sauce is a thick, savory sauce made from tomatoes, apples, and spices, often served with katsu for dipping or drizzling.

Feel free to try this simple recipe and enjoy the delicious taste of home-cooked Japanese katsu bowls!

Japanese Katsu Bowls

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• Author: admin
• Total Time: 60 minutes
• Yield: 4 servings 1x
• Diet: Non-Vegetarian

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Description

A delightful dish featuring crispy katsu served over a hearty bed of Japanese short-grain rice, perfect for a comforting dinner.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. Rinse the rice under cold water until the water runs clear.
2. Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
3. Cover and bring to a boil, then reduce heat and simmer for 15 minutes without lifting the lid.
4. Turn off the heat and let the rice sit, covered, for another 10 minutes.
5. Mix rice vinegar, sugar, and salt in a bowl until dissolved, then fold into the rice gently.
6. Pound chicken breasts to an even thickness of about ½ inch and season with salt and pepper.
7. Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
8. Dredge chicken in flour, dip in eggs, and coat with panko.
9. Heat vegetable oil in a skillet and fry chicken for 4-5 minutes on each side until golden brown and cooked through.
10. Drain on paper towels and let rest before slicing.
11. Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl and mix well.
12. Serve rice on a plate, top with sliced katsu, shredded cabbage, green onions, and sesame seeds. Drizzle with sauce and garnish with pickled ginger if desired.

Notes

For extra flavor, marinate the chicken in soy sauce for 15-20 minutes before breading. Ensure the oil is hot enough before frying to achieve a crispy crust.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Nutrition

• Serving Size: 1 serving
• Calories: 600
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 80g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 120mg

Keywords: Katsu, Japanese, Chicken, Rice, Bowl