Japanese Katsu Bowls with Tonkatsu Sauce
Japanese Katsu Bowls with Tonkatsu Sauce are a comforting and flavorful dish featuring crispy chicken cutlets, fluffy rice, and a tangy, umami-rich sauce. The crunchy panko coating and fresh cabbage add delightful texture, making it a family favorite. This recipe is straightforward, customizable, and perfect for weeknight dinners or meal prep. It’s ready in about 40 minutes and brings authentic Japanese flavors to your table.
Equipment
- Large skillet or frying pan
- Three shallow bowls
- Tongs
- Sharp Knife
- Cutting board
- Small saucepan
- Measuring cups and spoons
- Paper towels
Ingredients
- Chicken breasts: 4 about 1.5 pounds, boneless and skinless.
- Panko breadcrumbs: 2 cups for the crispy coating.
- All-purpose flour: ½ cup for dredging.
- Eggs: 2 large beaten, for the breading process.
- Rice: 2 cups cooked short-grain or jasmine.
- Cabbage: 2 cups thinly shredded, for freshness.
- Soy sauce: ¼ cup for the tonkatsu sauce.
- Worcestershire sauce: 2 tablespoons for the sauce.
- Ketchup: 3 tablespoons for the sauce.
- Brown sugar: 1 tablespoon for sweetness in the sauce.
- Vegetable oil: ½ cup for frying.
- Salt and pepper: To taste.
- Green onions: 2 sliced, for garnish.
- Sesame seeds: 1 tablespoon for garnish.
Instructions
Step 1: Prepare the Chicken
- Pound chicken breasts to ½-inch thickness using a meat mallet. Season both sides with salt and pepper. This ensures even cooking and flavor.
Step 2: Set Up the Breading Station
- In three shallow bowls, place flour in one, beaten eggs in another, and panko breadcrumbs in the third. Season the flour with a pinch of salt. This setup makes breading easy and organized.
Step 3: Bread the Chicken
- Dredge each chicken breast in flour, dip in egg, then coat generously with panko. Press the panko gently to ensure it sticks. Set breaded chicken on a plate.
Step 4: Make the Tonkatsu Sauce
- In a small saucepan, combine soy sauce, Worcestershire sauce, ketchup, and brown sugar. Simmer over low heat for 3-4 minutes, stirring until smooth. Set aside to cool.
Step 5: Fry the Chicken Katsu
- Heat vegetable oil in a large skillet over medium heat. Fry chicken for 3-4 minutes per side until golden and cooked through. Drain on paper towels.
Step 6: Slice the Chicken
- Let the chicken rest for 2 minutes, then slice into strips. This makes it easier to eat and looks appealing in the bowl. Keep warm until assembly.
Step 7: Assemble the Bowls
- Divide cooked rice among four bowls. Top with shredded cabbage, sliced chicken katsu, and a drizzle of tonkatsu sauce. Garnish with green onions and sesame seeds.
Step 8: Serve and Enjoy
- Serve the bowls immediately for the best texture. Add extra tonkatsu sauce on the side for dipping. The contrast of crispy chicken and fresh cabbage is irresistible.