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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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Japanese Katsu Bowls are a beloved comfort food featuring crispy breaded meat served over fluffy rice with a bold and tangy tonkatsu-style sauce. This version brings restaurant-quality Chicken Katsu straight to your home kitchen using simple ingredients. Perfect for a cozy dinner, a fun date night meal, or an impressive dish for guests — without complicated cooking steps!

Ingredients

Scale

For the Chicken Katsu

  • 2 boneless, skinless chicken breasts (or pork loin)

  • Salt and pepper, to taste

  • 1 cup all-purpose flour

  • 2 large eggs (beaten)

  • 1 cup panko breadcrumbs

  • Vegetable oil, for frying

For the Rice

  • 2 cups Japanese short-grain rice

  • 2 ½ cups water

  • 1 tablespoon rice vinegar

  • 1 tablespoon sugar

  • ½ teaspoon salt

For the Sauce

  • ¼ cup tonkatsu sauce (or homemade mixture below)

  • 1 tablespoon soy sauce

  • 1 teaspoon Worcestershire sauce

  • 1 teaspoon ketchup

For Serving

  • 1 cup shredded cabbage

  • 2 green onions, thinly sliced

  • Sesame seeds, for garnish

  • Pickled ginger (optional)

Instructions

1️⃣ Make the Rice

  1. Rinse rice under cold water until the water runs clear.

  2. Add rice and 2 ½ cups water to a saucepan, soak for 30 minutes.

  3. Cover and bring to a boil, then reduce to low simmer for 15 minutes.

  4. Turn off heat and rest for 10 minutes — do not remove the lid.

  5. Mix vinegar, sugar, and salt until dissolved, then gently fold into rice.

2️⃣ Prepare the Katsu

  1. Pound chicken to ½-inch thickness for even cooking; season with salt and pepper.

  2. Set up a breading station: flour → beaten eggs → panko.

  3. Coat each piece in flour first, then egg, then panko — press firmly so crumbs stick well.

  4. Heat oil in a skillet over medium heat (350°F / 175°C).

  5. Fry chicken 4–5 minutes per side until golden and cooked through.

  6. Transfer to paper towels and rest 2–3 minutes before slicing.

3️⃣ Mix the Sauce

  • Stir together tonkatsu sauce, soy sauce, Worcestershire, and ketchup.

4️⃣ Assemble

  1. Scoop rice into bowls.

  2. Lay sliced katsu on top.

  3. Add shredded cabbage and sprinkle green onions & sesame seeds.

  4. Drizzle with tonkatsu sauce and add pickled ginger if desired.

Notes

  • Extra Crispy Tip: Double-dip — egg ➜ panko ➜ egg ➜ panko for ultra crunch.

  • Don’t overcrowd the pan: Fry chicken in batches for even crispiness.

  • Healthier option: Air fry chicken at 375°F (190°C) for 12–15 minutes, flipping halfway.

  • Sauce substitute: BBQ sauce + soy sauce works great in a pinch.

  • Rice shortcut: Use a rice cooker for easy, consistent results.

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