Print

Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home

Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home
Print Recipe

★★★★★

4.9 from 26 reviews

Learn how to make authentic Japanese Katsu Bowls at home with this detailed guide. Crispy, golden fried chicken or pork cutlets served over perfectly cooked vinegared rice, topped with shredded cabbage, green onions, and a savory tonkatsu-inspired sauce. This recipe brings the comforting flavors of Japan to your table with easy steps and simple ingredients.

Ingredients

Scale

For the Katsu:

  • 2 boneless chicken breasts (or pork loin, if preferred)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

For the Rice:

  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

For the Sauce:

  • ¼ cup tonkatsu sauce (or store-bought)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup

For Garnish and Serving:

  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger (optional)

Instructions

  1. Prepare the rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Transfer the rinsed rice to a saucepan, add 2 ½ cups of water, and soak for 30 minutes to ensure even cooking.
  2. Cook the rice: Cover the saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer without lifting the lid for 15 minutes to allow the rice to steam properly.
  3. Rest the rice: Turn off the heat and keep the lid on, letting the rice sit undisturbed for another 10 minutes to finish cooking and absorb moisture.
  4. Season the rice: In a small bowl, mix together rice vinegar, sugar, and salt until sugar dissolves. Gently fold this mixture into the cooked rice to give it a subtle tang and shine.
  5. Prepare the chicken: Pound the chicken breasts to an even thickness of about ½ inch to ensure they cook evenly. Season both sides with salt and pepper to taste.
  6. Set up breading station: Arrange three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs to create your coating stations.
  7. Bread the chicken: Dredge each chicken breast in the flour first to coat lightly. Then dip into the beaten eggs, allowing excess to drip off. Finally, press into the panko breadcrumbs until fully coated.
  8. Fry the katsu: Heat vegetable oil in a skillet over medium heat until shimmering. Fry the breaded chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through with an internal temperature of 165°F (74°C).
  9. Drain and rest: Transfer the cooked katsu to a paper towel-lined plate to drain excess oil. Let it rest for a few minutes before slicing to retain juiciness.
  10. Make the sauce: In a small bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create a balanced dipping sauce.
  11. Assemble the bowls: Serve the seasoned rice in bowls or plates. Top with sliced katsu, shredded cabbage, sliced green onions, and sprinkle with sesame seeds. Drizzle the prepared sauce over the top and garnish with pickled ginger if desired.

Notes

  • You can substitute chicken breasts with pork loin for a traditional tonkatsu experience.
  • Make sure the oil is hot enough before frying to achieve a crispy crust without absorbing excess oil.
  • Use Japanese short-grain rice for the best texture and stickiness.
  • Let the breaded cutlets rest briefly after frying to keep them juicy.
  • Pickled ginger adds a nice contrast but is optional.
  • Leftover sauce can be stored in the refrigerator for up to a week.

Nutrition

Keywords: Japanese Katsu Bowl, Chicken Katsu, Tonkatsu, Japanese rice bowl, crispy chicken cutlet, homemade katsu sauce, easy Japanese recipe

Find it online: https://servedbynora.com/japanese-katsu-bowls-a-delicious-guide-to-making-authentic-katsu-at-home/