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Japanese Katsu Bowls

Japanese Katsu Bowls: Comfort Food Made Easy at Home

Discover how to make Japanese Katsu Bowls, a versatile comfort food that satisfies any palate.
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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: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Katsu
  • 2 pieces Chicken Breasts (or Pork Loin) Substitute with eggplant or tofu for vegetarian option.
  • to taste Salt and Pepper Enhances flavor.
  • ½ cup All-Purpose Flour Can substitute with gluten-free flour.
  • 2 large Eggs Can use egg substitutes for vegan options.
  • 1 cup Panko Breadcrumbs Japanese-style breadcrumbs for authenticity.
For the Rice
  • 1 cup Japanese Short-Grain Rice Substitute with sushi rice if unavailable.
  • 1 ¼ cups Water Required for cooking rice.
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1 tablespoon Sugar Coconut sugar can be used as an alternative.
  • ½ teaspoon Salt Enhances overall flavor of the rice.
For the Sauce
  • ¼ cup Tonkatsu Sauce Store-bought or homemade sauce.
  • 1 tablespoon Soy Sauce Tamari can be used for gluten-free option.
  • 1 tablespoon Worcestershire Sauce Use vegan Worcestershire if desired.
  • 1 tablespoon Ketchup Provides sweetness and acidity.
For Toppings
  • 1 cup Shredded Cabbage Adds a fresh crunch.
  • 2 tablespoons Green Onions Garnish and added flavor.
  • 1 tablespoon Sesame Seeds Toast for extra flavor.
  • to taste Pickled Ginger Optional garnish.

Equipment

  • skillet
  • Shallow Dishes
  • Pot
  • Bowl

Method
 

Steps
  1. Rinse 1 cup of Japanese short-grain rice in cold water until clear, then soak in fresh water for 30 minutes.
  2. Drain and add rice to a pot with 1 ¼ cups fresh water. Bring to boil, reduce to simmer, cover, and cook for 15 minutes. Let sit, covered, for 10 minutes.
  3. Pound 2 chicken breasts or pork loin to an even thickness and season with salt and pepper.
  4. Set up a breading station with ½ cup of flour, 2 beaten eggs, and 1 cup of panko breadcrumbs.
  5. Coat each cutlet in flour, dip in egg, then press into panko breadcrumbs.
  6. Heat vegetable oil in a skillet, fry coated cutlets for 4-5 minutes on each side until golden brown and crispy.
  7. Mix together ¼ cup tonkatsu sauce, 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, and 1 tablespoon ketchup.
  8. Spoon seasoned rice into bowls, place katsu on top, drizzle with sauce, and garnish with cabbage, green onions, and sesame seeds.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 80gProtein: 35gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 150mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 100IUVitamin C: 3mgCalcium: 50mgIron: 3mg

Notes

For best results, avoid overcrowding the pan when frying katsu and ensure oil is at the right temperature.

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