Description
Japanese Katsu Bowls combine crispy golden katsu, perfectly seasoned sushi rice, and fresh garnishes to create the ultimate comfort food with authentic Japanese flavors made easy at home.
Ingredients
Scale
- 2 cups Japanese short-grain rice
- 2 1/2 cups water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
- 2 chicken breasts, pounded to 1/2 inch
- 1/4 cup tonkatsu sauce
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon 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 drain.
- Cook rice: bring to boil, reduce heat, cover and simmer 15 minutes; rest 10 minutes.
- Mix vinegar, sugar, and salt; gently fold into warm rice.
- Pound chicken to 1/2-inch thickness; season with salt and pepper.
- Set up breading station with flour, beaten eggs, and panko.
- Dredge chicken in flour, dip in egg, then press into panko.
- Heat oil to 350°F and fry chicken 4-5 minutes per side until golden and cooked through.
- Let chicken rest 3-4 minutes, then slice into strips.
- Whisk tonkatsu sauce, soy sauce, Worcestershire, and ketchup.
- Assemble bowls with sushi rice, sliced katsu, cabbage, green onions, sesame seeds, and sauce.
Notes
Maintaining oil temperature at 350°F ensures crispy, evenly cooked katsu. Fold rice seasoning gently to avoid breaking grains.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 584
- Sugar: 8g
- Sodium: 1877mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 120mg
Keywords: katsu bowl, japanese katsu, chicken katsu bowls, crispy katsu recipe