Savor Homemade Japanese Katsu Bowls for Ultimate Comfort

Savor delicious Japanese Katsu Bowls featuring crispy chicken and savory sauce for ultimate comfort.

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Prep Time 30

Cook Time 15

Resting Time 10

Total Time 55

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Katsu

2 pieces Chicken Breasts Swap for pork or tofu for variety.
to taste Salt Essential for enhancing the chicken's natural flavors.
to taste Pepper Essential for enhancing the chicken's natural flavors.
1 cup All-Purpose Flour Gluten-free flour can be used instead.
2 large Eggs Binds the breadcrumbs for a perfect texture.
1 cup Panko Breadcrumbs Regular breadcrumbs can work in a pinch.
for frying Vegetable Oil Canola or peanut oil makes great substitutes.

For the Rice

2 cups Japanese Short-Grain Rice Sushi rice is a suitable alternative.
2 cups Water Essential for cooking the rice.
2 tablespoons Rice Vinegar Apple cider vinegar can be used in its place.
1 tablespoon Sugar Balances vinegar's acidity.
to taste Salt Enhances the flavor of the rice.

For the Sauce

1/2 cup Tonkatsu Sauce Store-bought options work great for convenience.
2 tablespoons Soy Sauce Adds depth to your sauce.
1 tablespoon Worcestershire Sauce Adds complexity to your sauce.
1 tablespoon Ketchup Adds sweetness to your sauce.

For the Garnish

1 cup Shredded Cabbage Coleslaw mix can be used as a quick substitute.
2 stalks Green Onions Chives can offer a milder alternative.
to taste Sesame Seeds Optional but enhances the presentation.
to taste Pickled Ginger Completely optional but delightful.

Equipment

Skillet
Pot
meat thermometer
Shallow Dishes

Method

Preparation

Rinse the Rice: Begin by rinsing your short-grain rice under cold water until it runs clear. Soak the rinsed rice for about 30 minutes.
Cook the Rice: In a pot, combine the soaked rice with water, bring to a boil, cover, lower heat, and simmer for about 15 minutes. Let it rest for 10 minutes before mixing in rice vinegar, sugar, and salt.
Prepare the Chicken: Pound your chicken breasts to an even thickness and season with salt and pepper.
Dredge the Chicken: Set up a dredging station with flour, beaten eggs, and panko breadcrumbs. Dredge each chicken breast in flour, dip in egg, and coat in panko.
Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the breaded chicken for about 4-5 minutes on each side until golden brown. Drain on paper towels before slicing into strips.
Make the Sauce: In a small bowl, combine the tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well.
Assemble the Bowl: Place a scoop of rice in each bowl, top with sliced katsu, drizzle with sauce, and finish with cabbage and green onions.
Optional: Add sesame seeds for extra crunch.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 75gProtein: 35gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 6mgCalcium: 30mgIron: 2mg

Notes

For the best results, follow the tips provided for cooking and frying techniques.

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