Japanese Katsu Bowl Recipe
Introduction
Japanese Katsu Bowls are a delicious and comforting dish featuring crispy breaded chicken served over fluffy rice, drizzled with savory tonkatsu sauce. This simple meal is perfect for a quick lunch or dinner that satisfies both texture and flavor cravings.
Ingredients
- Breaded chicken (about 2 pieces or 1 lb)
- 2 cups cooked rice
- Tonkatsu sauce (about ¼ cup)
Instructions
- Step 1: Heat oil in a frying pan over medium heat. Fry the breaded chicken until golden brown and cooked through, about 4-5 minutes per side. Remove and drain on paper towels.
- Step 2: Serve the sliced chicken on top of warm cooked rice. Drizzle generously with tonkatsu sauce before serving.
Tips & Variations
- For extra crunch, double coat the chicken in panko breadcrumbs before frying.
- Try adding steamed vegetables or a fried egg on top for added nutrition and flavor.
- If you don’t have tonkatsu sauce, a mixture of ketchup and Worcestershire sauce can be a simple substitute.
Storage
Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to maintain crispiness. Reheat rice in the microwave with a splash of water to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work well and tend to be juicier. Just adjust the cooking time to ensure they are cooked through.
Is tonkatsu sauce gluten-free?
Traditional tonkatsu sauce contains wheat, so it is not gluten-free. Look for gluten-free versions or make a homemade sauce using gluten-free ingredients.
PrintJapanese Katsu Bowl Recipe
Japanese Katsu Bowls feature crispy breaded chicken served over a bed of steamed rice, drizzled with savory and slightly sweet tonkatsu sauce. This easy-to-make dish combines crunchy texture and rich flavors for a satisfying and comforting meal inspired by Japanese cuisine.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Chicken Katsu
- 2 boneless, skinless chicken breasts
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs
- Salt and pepper, to taste
- Vegetable oil for frying, about 1 cup
Rice
- 2 cups Japanese short-grain rice, rinsed
- 2 1/4 cups water
Sauce
- 1/2 cup tonkatsu sauce
Instructions
- Prepare the Rice: Rinse the Japanese short-grain rice under cold water until the water runs clear. Combine the rinsed rice with 2 1/4 cups of water in a rice cooker or pot. Cook according to your rice cooker instructions or bring to a boil, cover, reduce heat, and simmer for 15 minutes until rice is tender and water is absorbed. Let it rest covered for 10 minutes.
- Prepare the Chicken: Flatten the chicken breasts to even thickness by pounding between sheets of plastic wrap. Season both sides with salt and pepper. Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Bread the Chicken: Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with panko breadcrumbs, pressing gently to adhere.
- Fry the Chicken: Heat about 1 inch of vegetable oil in a large skillet over medium heat to approximately 350°F (175°C). Carefully add the breaded chicken breasts and fry for 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C). Drain on paper towels.
- Slice and Assemble: Slice the cooked chicken into strips. Place a portion of steamed rice in a bowl, arrange the sliced chicken on top, and drizzle generously with tonkatsu sauce.
Notes
- For crispier chicken, use panko breadcrumbs rather than regular breadcrumbs.
- Use a thermometer to monitor oil temperature for perfect frying results.
- Tonkatsu sauce can be found in Asian supermarkets or substituted with a mix of Worcestershire sauce, ketchup, and soy sauce if unavailable.
- Leftovers can be refrigerated and reheated, though chicken is best eaten fresh to maintain crispiness.
Keywords: Japanese Katsu Bowl, Chicken Katsu, Tonkatsu Sauce, Fried Chicken, Japanese Rice Bowl
