Description
These Japanese Katsu Bowls with Tonkatsu Sauce are crispy, flavorful, and perfect for a homemade Japanese takeout-style dinner. Golden fried chicken cutlets served over fluffy rice with shredded cabbage and a bold, tangy sauce make this dish a feast for both the palate and the eyes.
Ingredients
For the chicken katsu: 2 boneless skinless chicken breasts, cut in half horizontally Salt and pepper, to taste ½ cup all-purpose flour 2 large eggs, beaten 1½ cups panko breadcrumbs Vegetable oil, for frying For the tonkatsu sauce: ¼ cup ketchup 2 tablespoons Worcestershire sauce 1 tablespoon soy sauce 1 tablespoon mirin or rice vinegar 1 teaspoon sugar For serving: Cooked white rice Shredded green cabbage Sliced green onions Toasted sesame seeds
Instructions
1. Season chicken cutlets with salt and pepper. Dredge in flour, then dip in beaten eggs, and coat in panko breadcrumbs. 2. Heat ½ inch of oil in a skillet over medium-high heat. Fry cutlets 3–4 minutes per side until golden and cooked through. Drain on paper towels. 3. In a small bowl, whisk together ketchup, Worcestershire, soy sauce, mirin, and sugar for the tonkatsu sauce. 4. Assemble bowls: divide rice among bowls, add shredded cabbage on the side, slice chicken and place on top. Drizzle with tonkatsu sauce and garnish with green onions and sesame seeds.
Notes
• Use panko breadcrumbs for the crispiest texture. • Make sure oil is hot before frying to prevent sogginess. • Adjust tonkatsu sauce sweetness and saltiness to your taste. • For a spicy kick, drizzle with sriracha or sprinkle with shichimi togarashi.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 560
- Sugar: 8g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 150mg
Keywords: japanese katsu bowls, katsu chicken sauce, tonkatsu recipe, dinner japanese, kare japanese, katsudon recipe