Crispy, golden-brown breaded chicken cutlets served over seasoned rice with shredded cabbage and a savory-sweet sauce. This homemade katsu bowl delivers the satisfying crunch and comforting flavors of the Japanese classic in under an hour.
Why You’ll Love This Recipe
- Authentic & Satisfying: Achieves the perfect crispy exterior and juicy interior.
- Family Favorite: A crowd-pleasing meal that’s both impressive and approachable.
- Great for Customizing: Use chicken, pork, or tofu and adjust toppings to your taste.
- Perfect Balance: Features contrasting textures and savory, tangy, and fresh flavors.
Ingredients
For the Rice:
- 2 cups Japanese short-grain rice
- 2 ½ cups water
- 1 tbsp rice vinegar
- 1 tbsp sugar
- ½ tsp salt
For the Chicken Katsu:
- 2 boneless, skinless chicken breasts (or pork loin cutlets)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Sauce:
- ¼ cup tonkatsu sauce (or use store-bought)
- 1 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp ketchup
For Serving:
- 1 cup finely shredded cabbage
- 2 green onions, thinly sliced
- Sesame seeds, for garnish
- Pickled ginger (optional)
Instructions
1. Prepare the Rice:
Rinse the rice under cold water until it runs clear. Soak in the measured water for 30 minutes. Bring to a boil, then cover and simmer on low for 15 minutes. Remove from heat and let it steam, covered, for 10 more minutes. Gently fold in the mixture of rice vinegar, sugar, and salt.
2. Make the Katsu:
Pound the chicken breasts to an even ½-inch thickness. Season with salt and pepper. Dredge each piece in flour, dip in beaten egg, then coat thoroughly with panko, pressing to adhere.
Heat ½ inch of oil in a large skillet over medium heat until shimmering (about 350°F/175°C). Fry the chicken for 4-5 minutes per side until deeply golden and cooked through. Drain on a wire rack or paper towels, then slice into strips.
3. Make the Sauce:
In a small bowl, whisk together all sauce ingredients until smooth.
4. Assemble the Bowls:
Divide the seasoned rice between bowls. Top with shredded cabbage, sliced katsu, and a generous drizzle of the sauce. Garnish with green onions, sesame seeds, and pickled ginger if desired.
Pro Tips for the Best Katsu
- Panko is Key: Use Japanese panko for the lightest, crispiest coating. Do not substitute with regular breadcrumbs.
- Double Fry for Extra Crisp: For ultimate crunch, fry at 325°F (160°C) until just set, then rest for 5 minutes. Increase oil temp to 375°F (190°C) and fry a second time until golden.
- Keep It Crispy: Let the fried katsu rest on a wire rack instead of paper towels to prevent sogginess.
- Check Your Oil: Use a thermometer for best results. If a panko crumb sizzles immediately when dropped in, it’s ready.
Serving Suggestions
- Serve with a side of miso soup, Japanese potato salad, or sunomono (cucumber salad).
- Add a soft-boiled or onsen egg on top for extra richness.
- Drizzle with Japanese mayonnaise (Kewpie) or spicy mayo alongside the tonkatsu sauce.
Storage & Reheating
- Refrigerate: Store components separately for up to 2 days. The katsu is best fresh.
- Reheat Katsu: Re-crisp in an air fryer or oven at 375°F (190°C) for 5-7 minutes to restore texture. Avoid the microwave.
Frequently Asked Questions
- Can I bake the katsu? Yes. Place on a wire rack over a baking sheet, spray with oil, and bake at 425°F (220°C) for 15-20 minutes, flipping halfway.
- What’s a good tonkatsu sauce substitute? Mix 3 tbsp ketchup, 1 tbsp soy sauce, 1 tsp Worcestershire sauce, and ½ tsp sugar.
- Can I use a different protein? Yes. Pork loin (tonkatsu) is traditional. For vegetarian, use firm tofu, pressed and sliced thick, or large portobello mushrooms.
- Is there a gluten-free option? Use gluten-free flour and panko, and substitute tamari for soy sauce.
