Description
Japanese Katsu Bowls with Tonkatsu Sauce feature crispy fried chicken cutlets served over a bed of fluffy short-grain rice, topped with fresh shredded cabbage, julienned carrots, and a savory, tangy homemade tonkatsu sauce. This comforting and flavorful dish combines crunchy textures with sweet and umami notes, perfect for a satisfying main course.
Ingredients
Scale
For the Chicken Katsu:
- 4 boneless, skinless chicken cutlets (or pork chops)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying
For the Tonkatsu Sauce:
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin or rice vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon Dijon mustard
For the Bowl:
- 2 cups cooked short-grain rice
- 1 cup shredded cabbage
- 1 small carrot, julienned
- 2 green onions, sliced
- Sesame seeds (optional, for garnish)
Instructions
- Make the Tonkatsu Sauce: In a small bowl, whisk together ketchup, Worcestershire sauce, soy sauce, mirin or rice vinegar, brown sugar, and Dijon mustard until smooth. Set aside to allow flavors to meld.
- Prepare the Chicken Katsu: Season the chicken cutlets evenly with salt and black pepper. Set up a breading station with three shallow bowls: one with all-purpose flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Cutlets: Dredge each chicken cutlet in the flour, ensuring an even coat. Dip it next into the beaten eggs, then thoroughly coat with panko breadcrumbs, pressing gently so the crumbs adhere well.
- Fry the Cutlets: Heat about 1/2 inch of vegetable oil in a skillet over medium heat until it reaches 350°F (175°C). Fry each cutlet for 3 to 4 minutes per side, until golden brown and cooked through. Remove and drain on paper towels, then slice into strips.
- Assemble the Bowls: Divide the cooked short-grain rice among four bowls. Top each with shredded cabbage, julienned carrot, and sliced katsu. Drizzle generously with the prepared tonkatsu sauce.
- Garnish and Serve: Sprinkle sliced green onions and optional sesame seeds over the bowls. Serve immediately while hot and crispy.
Notes
- For a lighter version, air fry the katsu at 400°F (200°C) for 12–14 minutes, flipping halfway through cooking.
- Substitute tofu for chicken to make a vegetarian version of the dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
