Name: Japanese Katsu Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 boneless chicken breasts, pounded thin; Salt and pepper to taste; ½ cup all-purpose flour; 1 large egg, beaten; 1 cup panko breadcrumbs; Vegetable oil, for frying; For the Tonkatsu Sauce: ¼ cup ketchup; 1 tbsp soy sauce; 1 tbsp rice vinegar; 1 tbsp brown sugar; 1 tsp Dijon mustard (optional); For the Bowl: Steamed white or brown rice; Thinly shredded cabbage; Optional toppings: green onions, sesame seeds, pickled ginger, fried egg

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These Katsu Bowls are the ultimate comfort food, featuring crispy, juicy breaded chicken cutlets served over rice with a tangy-sweet homemade tonkatsu sauce. Topped with crunchy cabbage and optional garnishes like green onions, sesame seeds, or a fried egg, this dish is simple to make and bursting with flavor. Whether you’re craving a satisfying dinner or looking for something comforting yet flavorful, these bowls are sure to hit the spot!

Why You’ll Love This Recipe

Japanese Katsu Bowls bring together a perfect combination of crispy, tender chicken, tangy sauce, and fresh toppings. The homemade tonkatsu sauce is easy to whip up, adding a balance of sweetness and tang to each bite. The crispy chicken pairs perfectly with warm rice and crunchy cabbage, creating a satisfying and comforting meal that’s quick to make and delicious to eat. It’s a well-rounded dish that can be tailored to your taste, whether you prefer extra sauce or a fried egg on top!

Japanese Katsu Bowls

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Katsu:

2 boneless chicken breasts, pounded thin
Salt and pepper to taste
½ cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying

For the Tonkatsu Sauce:

¼ cup ketchup
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp brown sugar
1 tsp Dijon mustard (optional)

For the Bowl:

Steamed white or brown rice
Thinly shredded cabbage
Optional toppings: green onions, sesame seeds, pickled ginger, fried egg

Directions

Bread the Chicken:

Pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
Coat each piece in flour, then dip in the beaten egg, and finally coat with panko breadcrumbs. Make sure each piece is evenly coated.

Fry the Chicken:

Heat vegetable oil in a large skillet over medium heat.
Fry the breaded chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Drain the cooked chicken on paper towels or a wire rack to remove excess oil.

Make the Tonkatsu Sauce:

In a small saucepan, combine ketchup, soy sauce, rice vinegar, brown sugar, and Dijon mustard (if using).
Whisk together and simmer for 2-3 minutes, or until the sauce thickens. Set aside.

Assemble the Bowls:

Spoon warm rice into bowls.
Slice the fried chicken cutlets and arrange them on top of the rice.
Drizzle with tonkatsu sauce.
Top with shredded cabbage and any optional toppings like green onions, sesame seeds, pickled ginger, or a fried egg.

Servings and Timing

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Variations

Vegetarian Katsu: Swap the chicken with a breaded and fried plant-based protein or tofu for a vegetarian option.
Spicy Katsu: Add a tablespoon of sriracha or a pinch of chili flakes to the tonkatsu sauce for a spicy kick.
Different Rice: For a healthier alternative, serve the katsu with cauliflower rice or quinoa instead of traditional rice.

Storage/Reheating

Storage: Store leftover chicken katsu and tonkatsu sauce in separate airtight containers in the refrigerator for up to 3 days.
Reheating: To reheat, place the chicken in a hot oven for 5-7 minutes to crisp it up, then microwave the rice and sauce separately.

FAQs

1. Can I make the tonkatsu sauce ahead of time?

Yes! You can make the tonkatsu sauce ahead of time and store it in the refrigerator for up to a week. Just reheat it before serving.

2. Can I use boneless skinless chicken thighs instead of chicken breasts?

Yes, chicken thighs work well for this recipe too. They’re juicier and tend to stay tender, making them a great option for katsu.

3. What can I serve with these katsu bowls?

These bowls are delicious on their own, but you can serve them with a side of pickled vegetables, miso soup, or even a simple salad.

4. How do I keep the chicken crispy?

For the crispiest results, make sure the oil is hot enough before adding the chicken (around 350°F or 175°C). Additionally, draining the chicken on a wire rack helps maintain its crunchiness.

5. Can I use a different coating for the chicken?

Yes, you can experiment with other coatings like crushed cornflakes, regular breadcrumbs, or even ground almonds for a gluten-free version.

6. Can I make this dish without frying?

Yes, you can bake the breaded chicken at 400°F (200°C) for about 15-20 minutes, flipping halfway through, to make a healthier version.

7. Can I skip the cabbage?

Yes, if you don’t like cabbage, you can replace it with other toppings like steamed vegetables, lettuce, or even a fried egg.

8. Can I use brown sugar alternatives?

You can use coconut sugar or a sugar substitute like stevia for a lower-calorie version of the tonkatsu sauce.

9. How can I make this dish spicier?

To add heat, incorporate some sriracha, chili paste, or red pepper flakes into the tonkatsu sauce for an extra spicy kick.

10. Can I make this dish ahead of time?

While it’s best served fresh, you can prepare the chicken and sauce in advance and store them separately. When ready to serve, just reheat the chicken in the oven and assemble the bowls.

Conclusion

Japanese Katsu Bowls are a delicious, comforting dish that brings together crispy chicken, flavorful tonkatsu sauce, and fresh toppings all in one bowl. It’s a simple recipe that’s perfect for a quick weeknight dinner, yet impressive enough for a weekend treat. With easy-to-find ingredients and a straightforward cooking method, these bowls are sure to become a new favorite in your recipe rotation!