Description
These Japanese Katsu Bowls are a comforting and delicious meal featuring crispy breaded chicken cutlets served over steamed rice with shredded cabbage and a flavorful tonkatsu sauce.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 2 cups cooked white rice
- 1 cup shredded cabbage
- 1/4 cup tonkatsu sauce (store-bought or homemade)
- Sliced green onions, for garnish
- Toasted sesame seeds, for garnish
Instructions
- Slice chicken breasts in half horizontally to make 4 cutlets. Season both sides with salt and pepper.
- Set up a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Dredge each chicken cutlet in flour, then dip in egg, then coat with panko breadcrumbs.
- Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
- Fry the chicken cutlets for 3–4 minutes per side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
- Slice the fried chicken into strips.
- Assemble the bowls by adding cooked rice, shredded cabbage, and sliced chicken.
- Drizzle with tonkatsu sauce and garnish with green onions and sesame seeds. Serve immediately.
Notes
- Use pork cutlets instead of chicken for a traditional tonkatsu version.
- Make your own tonkatsu sauce with ketchup, Worcestershire sauce, soy sauce, and sugar.
- Leftovers can be stored in the fridge and reheated in the oven or air fryer for crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 650
- Sugar: 6g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 140mg
