Description
Delicious Japanese Katsu bowls featuring crispy fried chicken or pork cutlets served over fluffy white rice topped with savory tonkatsu sauce.
Ingredients
Scale
- 2 boneless, skinless chicken breasts (or pork chops)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ cup vegetable oil (for frying)
- 2 cups cooked white rice
- ¼ cup tonkatsu sauce (store-bought or homemade)
- 2 tbsp Japanese mayo (optional)
- Chopped parsley or green onions for garnish
Instructions
- Pound the chicken breasts to an even thickness (about ½ inch) and season both sides with salt, pepper, and garlic powder.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Coat each chicken piece in flour, dip into the egg, and press into panko to fully coat.
- Heat oil in a pan over medium heat. Fry each piece for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.
- Divide the rice between bowls, slice the katsu, and place it on top. Drizzle with tonkatsu sauce and Japanese mayo, and garnish with parsley or green onions.
Notes
For best results, keep the katsu and rice separate when storing leftovers to maintain the katsu’s crispiness. Reheat in an air fryer or oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 4g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg
Keywords: Japanese Katsu, Tonkatsu Sauce, Comfort Food, Fried Chicken, Japanese Cuisine