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

Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home
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A flavorful and crispy Japanese Katsu Bowl recipe featuring breaded and fried chicken served over seasoned Japanese short-grain rice with shredded cabbage, scallions, and a savory homemade tonkatsu sauce. This guide helps you create authentic katsu at home with simple ingredients and easy-to-follow steps, offering a classic Japanese comfort dish that’s perfect for weeknight dinners or gatherings.

Ingredients

Scale

Protein

  • 2 boneless chicken breasts (or pork loin, if preferred)
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying

Rice

  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt

Sauce

  • ¼ cup tonkatsu sauce (or store-bought if preferred)
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup

Garnishes

  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger (optional)

Instructions

  1. Prepare the rice: Rinse the rice under cold water until the water runs clear to remove excess starch, ensuring fluffier cooked rice.
  2. Soak the rice: Transfer the rinsed rice to a saucepan, add 2 ½ cups water, and let it soak for 30 minutes to improve texture.
  3. Cook the rice: Cover the pan and bring the rice to a boil, then reduce heat to low and simmer for 15 minutes without lifting the lid, allowing even cooking.
  4. Let rice rest: Turn off the heat and let the rice sit, covered, for another 10 minutes to finish steaming.
  5. Season the rice: Mix rice vinegar, sugar, and salt until dissolved, then gently fold into the cooked rice to add a subtle tangy flavor typical of Japanese rice bowls.
  6. Prepare the chicken: Pound the chicken breasts to an even thickness of about ½ inch for uniform cooking, then season with salt and pepper on both sides.
  7. Set up breading station: Place flour in one dish, beaten eggs in another, and panko breadcrumbs in a third dish for the breading process.
  8. Bread the chicken: Dredge each chicken breast in flour, shake off excess, dip into the beaten eggs, and coat thoroughly with panko breadcrumbs.
  9. Fry the chicken: Heat vegetable oil in a skillet over medium heat and fry the breaded chicken for 4-5 minutes on each side until golden brown and fully cooked inside (internal temperature 165°F/74°C).
  10. Drain and rest: Place cooked chicken on paper towels to drain excess oil and let it rest for a few minutes before slicing to retain juices.
  11. Make the sauce: In a small bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create a tangy and savory topping for the katsu.
  12. Assemble the bowls: Serve the seasoned rice on a plate or bowl, top with sliced katsu, shredded cabbage, sliced green onions, and sprinkle with sesame seeds. Drizzle generously with the prepared sauce and garnish with pickled ginger if using.

Notes

  • You can substitute chicken breasts with pork loin for a more traditional tonkatsu.
  • Make sure the oil temperature is medium-hot to ensure a crispy crust without burning.
  • Use Japanese short-grain rice for the best texture and authenticity.
  • Pickled ginger adds a refreshing contrast but is optional.
  • Leftover katsu can be enjoyed cold or reheated in the oven for crispiness.

Nutrition

Keywords: Japanese Katsu, Chicken Katsu Bowl, Tonkatsu, Japanese comfort food, crispy chicken recipe, breaded chicken, homemade tonkatsu sauce

Find it online: https://platedbyemma.com/japanese-katsu-bowls-a-delicious-guide-to-making-authentic-katsu-at-home/