Description
Crispy Japanese Katsu Bowls combine golden-fried breaded chicken or pork cutlets with fluffy steamed rice and fresh vegetables, topped with savory tonkatsu sauce. This comforting and easy-to-make dish offers a delightful crunch paired with rich, tangy flavors, perfect as a hearty meal for any occasion.
Ingredients
Scale
Protein
- 4 boneless, skinless chicken or pork cutlets (about 6 oz each)
- or firm tofu for vegetarian option (optional)
Breading
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs (use gluten-free panko for gluten-free option)
Base and Vegetables
- 4 cups steamed rice (white or brown)
- 2 cups shredded cabbage or mixed greens
Sauces and Oil
- 1/2 cup tonkatsu sauce (store-bought or homemade)
- Vegetable oil, for frying (enough to cover cutlets about 1/2 inch deep)
Instructions
- Prepare Your Cutlets: Trim chicken or pork cutlets to even thickness to ensure uniform cooking. Lightly season both sides with salt and pepper.
- Breading Station Setup: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Coat the Cutlets: Lightly dust each cutlet with flour, shaking off any excess. Dip into the beaten eggs, letting extra drip off. Finally, press firmly into the panko breadcrumbs to form an even coating.
- Fry to Golden Perfection: Heat vegetable oil in a frying pan over medium-high heat. Fry each breaded cutlet for 3 to 4 minutes per side, until golden brown and cooked through.
- Assemble the Katsu Bowls: Place steamed rice in bowls, slice katsu into bite-sized pieces, lay on top of the rice, and drizzle generously with tonkatsu sauce. Add shredded cabbage or mixed greens on the side.
Notes
- Pat cutlets dry before breading to help coating stick better and become crispier.
- Use fresh panko breadcrumbs for superior crunch.
- Maintain medium-high frying temperature to avoid burning or sogginess.
- Drain fried cutlets on paper towels to keep them crisp and less greasy.
- Slice cutlets against the grain for tender, easy-to-eat pieces.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 550 kcal
- Sugar: 8 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg
Keywords: Japanese katsu bowl, crispy katsu, tonkatsu sauce, chicken katsu, pork katsu, rice bowl, Japanese comfort food
