Japanese Katsu Bowls: Crunchy Comfort Food in a Bowl

Japanese Katsu Bowls offer a delicious blend of crispy chicken, fluffy rice, and umami-rich sauce, making them a perfect weeknight dinner option.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 600

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken Katsu

2 pieces boneless chicken breasts Tender when pounded to even thickness
to taste salt Basic seasoning
to taste pepper Basic seasoning
1 cup all-purpose flour Breading base
2 large eggs Breading binder
1 cup panko breadcrumbs Provides a light and crispy texture
½ cup vegetable oil For frying

For the Rice

1 cup Japanese short-grain rice Soft and sticky rice
1 ¼ cups water Cooking medium
2 tablespoons rice vinegar Adds a tangy flavor
1 tablespoon sugar Balances the vinegar's acidity
to taste salt Enhances flavor

For the Sauce & Garnishes

¼ cup tonkatsu sauce Key flavor component
1 tablespoon soy sauce Flavor enhancer
1 tablespoon Worcestershire sauce Flavor enhancer
1 tablespoon ketchup Flavor enhancer
1 cup shredded cabbage Fresh topping for crunch
2 tablespoons green onions Adds freshness
1 tablespoon sesame seeds For garnish
to taste pickled ginger Optional garnish

Equipment

Rice cooker
large skillet
meat mallet
Mixing bowls
shallow dishes

Method

Step-by-Step Instructions for Japanese Katsu Bowls

Rinse 1 cup of Japanese short-grain rice under cold water until clear, soak in fresh water for 30 minutes, drain, and cook with 1 ¼ cups of water.
Pound 2 boneless chicken breasts to an even thickness, season with salt and pepper.
Bread the chicken by coating in flour, dipping in beaten eggs, and pressing into panko breadcrumbs.
Heat ½ inch of vegetable oil in a skillet. Fry the chicken for 4–5 minutes on each side until golden brown.
Whisk together ¼ cup tonkatsu sauce, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup in a bowl.
Scoop seasoned rice into a bowl, slice cooked chicken katsu, and arrange over the rice. Drizzle with tonkatsu sauce.
Top with shredded cabbage, sliced green onions, sesame seeds, and optional pickled ginger. Serve immediately.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 70gProtein: 30gFat: 25gSaturated Fat: 5gCholesterol: 185mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 10mgCalcium: 3mgIron: 15mg

Notes

Ensure oil is hot enough before frying to keep the katsu crispy. Customize with toppings as desired.

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