Crispy Japanese Katsu Bowls That Bring Comfort Home

These Japanese Katsu Bowls are a comforting dish featuring crispy cutlets over rice that are easy to prepare.

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Prep Time 30

Cook Time 30

Resting Time 10

Total Time 1 10

Servings: 4 bowls

Course: Dinner

Cuisine: Japanese

Calories: 570

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Katsu

2 pieces Chicken Breasts or Pork Loin Your choice of protein
to taste Salt and Pepper Essential for seasoning
1 cup All-Purpose Flour Can substitute with gluten-free flour
2 large Eggs Binds the breadcrumbs
1 cup Panko Breadcrumbs Opt for gluten-free if desired
½ cup Vegetable Oil For frying

For the Rice

1 cup Japanese Short-Grain Rice Perfect base for the dish
1 ¼ cups Water For cooking rice
2 tablespoons Rice Vinegar For seasoning the rice
1 tablespoon Sugar For balancing flavor
to taste Salt For seasoning rice

For the Sauce

¼ cup Tonkatsu Sauce The star of the dish
1 tablespoon Soy Sauce Enhances umami flavor
1 tablespoon Worcestershire Sauce Adds depth to the sauce
1 tablespoon Ketchup Adds sweetness

For the Toppings

2 cups Shredded Cabbage Adds freshness
to taste Green Onions For garnish
to taste Sesame Seeds For garnish
to taste Pickled Ginger Optional garnish

Equipment

Medium saucepan
large skillet
Meat mallet
Large bowl
Shallow Dishes

Method

Step‑by‑Step Instructions for Japanese Katsu Bowls

Rinse the rice under cold water until the water runs clear and soak for 30 minutes.
In a medium saucepan, combine soaked rice with water, bring to a boil, reduce heat, cover, and simmer for 15 minutes. Let sit for 10 minutes.
Whisk together rice vinegar, sugar, and salt until dissolved, then fold into the cooked rice.
Pound chicken or pork to an even thickness, season with salt and pepper, and set up a breading station.
Dredge cutlets in flour, dip in beaten eggs, and coat in panko breadcrumbs.
Heat vegetable oil in a skillet and fry cutlets for 4-5 minutes per side until golden brown.
Mix tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup in a small bowl.
Serve by placing rice in bowls, topping with katsu, drizzling sauce, and garnishing with cabbage and green onions.

Nutrition

Serving: 1bowlCalories: 570kcalCarbohydrates: 80gProtein: 30gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 150IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Ensure to maintain oil temperature for optimal frying and customize the sauce to your preference.

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