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

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Savor the flavors of homemade Chicken Katsu, featuring crispy, golden-brown chicken served over fluffy Japanese rice and drizzled with a savory sauce. This comforting dish is perfect for any day of the week!

Ingredients

Scale
  • 2 boneless chicken breasts (or pork loin, if preferred)
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 2 cups Japanese short-grain rice
  • 2 1/2 cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/4 cup tonkatsu sauce (or store-bought if you prefer)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • Chopped green onions
  • Shredded cabbage
  • Sesame seeds

Instructions

  1. Rinse the rice in a fine-mesh strainer under cold water until the water runs clear.
  2. Transfer the rinsed rice to a medium pot and add 2 1/2 cups of water. Soak for 30 minutes.
  3. Cover the pot and bring to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15 minutes without lifting the lid.
  4. Turn off the heat and let the rice sit, covered, for another 10 minutes.
  5. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice and set aside.
  6. Pound the chicken breasts between plastic wrap to an even thickness of about 1/2 inch.
  7. Season both sides with salt and pepper.
  8. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow dishes.
  9. Dredge each chicken piece in flour, dip in eggs, and coat with panko, pressing gently to adhere.
  10. Heat 1/2 inch of vegetable oil in a large skillet over medium heat. Test the oil with a small piece of bread; it should sizzle.
  11. Fry the breaded chicken for 4-5 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F for chicken, 145°F for pork).
  12. Transfer cooked katsu to a paper towel-lined plate to drain excess oil and let rest before slicing.
  13. In a small bowl, combine tonkatsu sauce, soy sauce, and sesame oil. Mix well.
  14. Serve the sliced katsu over the rice, drizzle with sauce, and garnish with chopped green onions, shredded cabbage, and sesame seeds.

Notes

  • For a gluten-free option, substitute the flour and panko breadcrumbs with gluten-free alternatives.
  • You can also add a side of pickled vegetables for extra flavor and crunch.

Find it online: https://softtasty.com/japanese-katsu-bowls/