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Japanese Katsu Bowls

Savor the Comfort of Japanese Katsu Bowls for Dinner Delight

Experience the joy of homemade Japanese Katsu Bowls, filled with crispy cutlets, fluffy rice, and savory sauce for a satisfying dinner.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 2 pieces boneless chicken breasts or pork loin Use chicken for classic taste, pork for a robust option.
  • to taste salt
  • to taste pepper
  • 1 cup all-purpose flour Can substitute with gluten-free flour.
  • 2 large eggs Beaten.
  • 1 cup panko breadcrumbs For a crispy texture.
  • for frying vegetable oil
For the Rice
  • 2 cups Japanese short-grain rice Sushi rice can be used as a substitute.
  • water to cover rice
  • 2 tablespoons rice vinegar For flavor enhancement.
  • 1 tablespoon sugar
  • 1 teaspoon salt
For the Sauce
  • 1 cup tonkatsu sauce Store-bought versions save time.
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
For the Toppings
  • 2 cups shredded cabbage Adds crunch.
  • 2 tablespoons green onions Diced.
  • 1 tablespoon sesame seeds For garnish.
  • to taste pickled ginger Optional.

Equipment

  • large skillet
  • Pot
  • Shallow dishes
  • Meat mallet

Method
 

Preparation
  1. Rinse the rice under cold water until clear and soak for 30 minutes. Cook in boiling water for 15 minutes, then let sit for 10 minutes. Mix vinegar, sugar, and salt into the rice.
  2. Pound the chicken or pork to 1/2 inch thick, season with salt and pepper. Set up a breading station: flour, eggs, then panko breadcrumbs.
  3. Heat vegetable oil in a skillet. Fry katsu for 4-5 minutes per side until golden brown. Transfer to a paper towel-lined plate.
  4. Whisk together tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl.
  5. Assemble the bowls with rice, katsu slices, sauce, cabbage, green onions, and sesame seeds. Add pickled ginger if desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 75gProtein: 35gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 130mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store katsu and rice separately in airtight containers for up to 4 days in the fridge, or freeze breaded uncooked katsu for up to 3 months.

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