Description
These Japanese Katsu Bowls combine crispy fried chicken cutlets with fluffy white rice, fresh shredded vegetables, and a tangy homemade tonkatsu sauce. This quick and tasty dish offers a perfect balance of textures and flavors, making it a delightful meal for lunch or dinner.
Ingredients
Scale
Chicken Katsu
- 2 boneless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Oil for frying (about 1/2 inch in skillet)
Tonkatsu Sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin (or rice vinegar)
- 1 tablespoon sugar
- 1/2 teaspoon garlic powder
Bowls
- 2 cups cooked white rice
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1 green onion, sliced
- Optional: sesame seeds, pickled ginger for garnish
Instructions
- Prepare the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin, sugar, and garlic powder until smooth. Set aside to allow flavors to meld.
- Prepare the Chicken: Season chicken breasts generously with salt and pepper. Dredge each breast first in the flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs for a crispy exterior.
- Fry the Chicken: Heat about half an inch of oil in a skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and fry for 3 to 4 minutes on each side until they are golden brown and cooked through.
- Drain and Slice: Remove the fried chicken cutlets from the skillet and place them on a paper towel-lined plate to absorb excess oil. Let them rest for 5 minutes before slicing into strips to maintain juiciness.
- Assemble the Bowls: Divide the cooked white rice evenly between two bowls. Top the rice with shredded cabbage, shredded carrots, and sliced green onions for freshness and crunch.
- Serve: Arrange the sliced katsu on top of the vegetables in each bowl. Drizzle generously with the prepared tonkatsu sauce. Garnish with optional sesame seeds and pickled ginger for added flavor and presentation.
Notes
- You can substitute mirin with rice vinegar if mirin is unavailable, though mirin adds a touch of sweetness authentic to Japanese cooking.
- Ensure the oil temperature is medium-high to avoid greasy chicken and to achieve a crispy crust.
- Resting the fried chicken before slicing helps retain its juiciness and prevents it from drying out.
- For a healthier version, consider baking the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through.
- This recipe serves 2 slightly larger portions; adjust ingredient quantities as needed for more servings.
