Japanese Katsu Bowls Guide (Print-Friendly Version)

Crispy Japanese katsu served over seasoned rice with savory sauce and fresh garnishes for a delicious meal.

# Ingredients You’ll Need:

→ Protein

01 - 2 boneless chicken breasts
02 - Salt, to taste
03 - Black pepper, to taste

→ Breading

04 - 1 cup all-purpose flour (120 g)
05 - 2 large eggs
06 - 1 cup panko breadcrumbs (50 g)

→ Frying

07 - Vegetable oil, for frying (approximately 500 ml)

→ Rice

08 - 2 cups Japanese short-grain rice (370 g)
09 - 2 1/2 cups water (600 ml)
10 - 1 tablespoon rice vinegar (15 ml)
11 - 1 tablespoon granulated sugar (12 g)
12 - 1/2 teaspoon salt (3 g)

→ Sauce

13 - 1/4 cup tonkatsu sauce (60 ml)
14 - 1 tablespoon soy sauce (15 ml)
15 - 1 teaspoon Worcestershire sauce (5 ml)
16 - 1 teaspoon ketchup (5 ml)

→ Garnish

17 - 1 cup shredded cabbage (50 g)
18 - 2 green onions, thinly sliced
19 - Sesame seeds, for garnish (to preference)
20 - Pickled ginger (optional, to preference)

# How to Make It:

01 - Rinse the short-grain rice under cold water until water runs clear. Combine rinsed rice and water in a saucepan and soak for 30 minutes.
02 - Cover the saucepan and bring to a boil over medium heat. Reduce heat to low and simmer for 15 minutes without lifting the lid. Turn off heat and let the rice rest, covered, for 10 minutes.
03 - In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this seasoning into the cooked rice without mashing the grains.
04 - Pound chicken breasts to an even thickness of approximately 1.27 cm (1/2 inch). Season both sides with salt and pepper.
05 - Place flour in one shallow dish, beaten eggs in another, and panko breadcrumbs in a third dish.
06 - Dredge chicken in flour, then dip into beaten eggs, and finally coat evenly with panko breadcrumbs.
07 - Heat vegetable oil in a skillet to 175°C (350°F). Fry chicken breasts for 4-5 minutes on each side or until golden brown and cooked through. Drain on paper towels and let rest.
08 - Combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a bowl. Mix thoroughly.
09 - Plate the seasoned rice, top with sliced katsu chicken, shredded cabbage, sliced green onions, and sesame seeds. Drizzle with prepared sauce and garnish with pickled ginger if desired.

# Extra Tips:

01 - Ensure oil temperature is adequate for frying to achieve optimal crispiness.
02 - Pork loin can be substituted for chicken to vary flavor.
03 - Adjust sauce proportions to taste for preferred balance of sweetness and tang.

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