Japanese Katsu Bowls with Tonkatsu Sauce
Delicious Japanese Katsu Bowls featuring crispy fried chicken or pork with tonkatsu sauce over rice.
Equipment
- Shallow frying pan
- Meat Mallet
- Wire rack
Ingredients
Chicken and Coating
- 2 boneless, skinless chicken breasts (or pork chops)
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups panko breadcrumbs
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ cup vegetable oil (for frying)
Serving Ingredients
- 2 cups cooked white rice
- ¼ cup tonkatsu sauce (store-bought or homemade)
- 2 tablespoon Japanese mayo (optional)
- Chopped parsley or green onions for garnish
Instructions
Prep and Cook Chicken
- Pound the chicken breasts to an even thickness (about ½ inch). Season both sides with salt, pepper, and garlic powder.
- Set up a dredging station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each chicken piece in flour, dip into the egg, and then press into panko to fully coat.
- Heat oil in a pan over medium heat. Once hot, fry each piece for 3-4 minutes per side until golden brown and cooked through. Drain on a wire rack.
Assemble and Serve
- Divide the rice between bowls, slice the katsu, and place it on top. Drizzle with tonkatsu sauce and Japanese mayo. Garnish with chopped parsley or green onions.
- Dig in while it’s hot and crispy!
Notes
Use fresh panko breadcrumbs for an extra crispy crust. Don’t overcrowd the pan when frying; it helps keep the oil at the right temperature. Let the fried katsu rest on a wire rack instead of paper towels to maintain crispiness. Customize it by adding shredded cabbage or pickled ginger for an authentic touch.
Nutrition
Serving: 1bowlCalories: 600kcalCarbohydrates: 65gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 2mgCalcium: 50mgIron: 3mg
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