Japanese Katsu Bowls with Tonkatsu Sauce Recipe

Introduction

Japanese Katsu Bowls are a delightful way to enjoy crispy, golden fried chicken served over warm rice with a flavorful homemade tonkatsu sauce. This dish combines crunchy textures with a sweet and savory glaze, perfect for a satisfying weeknight dinner.

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• 4 tbsp low-sodium soy sauce
• 2 tbsp mirin or rice vinegar
• 2 tbsp brown sugar
• Vegetable oil (for frying)
• 4 cups cooked white or brown rice
• Green onions and sesame seeds (for garnish)

Instructions

1. Step 1: Prepare the chicken by placing each breast between plastic wrap and pounding it to about 1/2 inch thick for even cooking.
2. Step 2: Set up three bowls: one with flour, one with whisked eggs, and one with panko breadcrumbs. Dredge each chicken breast in flour, dip in the egg, then coat thoroughly with panko breadcrumbs.
3. Step 3: Heat vegetable oil in a skillet over medium heat until it covers the bottom about 1/4 inch deep and shimmers at around 350°F (175°C).
4. Step 4: Fry the coated chicken in the hot oil for 3-4 minutes on each side until golden brown and crispy. Remove and drain on paper towels.
5. Step 5: In a bowl, mix soy sauce, mirin or rice vinegar, brown sugar, and a splash of water until the sugar dissolves to make the tonkatsu sauce.
6. Step 6: Serve cooked rice in bowls, top with sliced fried chicken, drizzle with tonkatsu sauce, and garnish with green onions and sesame seeds.

Tips & Variations

• For extra flavor, marinate the chicken briefly in soy sauce and mirin before dredging.
• Use chicken thighs instead of breasts for juicier, more tender meat.
• Add shredded cabbage or steamed vegetables alongside the rice for added texture and nutrition.
• Substitute tonkatsu sauce with a store-bought version if short on time.

Storage

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in an oven or air fryer to maintain crispiness. Reheat the sauce gently on the stove or in the microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 425°F (220°C) on a greased baking sheet for about 20-25 minutes, flipping halfway through, until golden and cooked through. It will be less crispy but still delicious.

What can I use if I don’t have mirin?

Rice vinegar is a good substitute for mirin. You can also mix a little sugar with vinegar to mimic the sweet acidity of mirin.

Japanese Katsu Bowls with Tonkatsu Sauce Recipe

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Japanese Katsu Bowls with Tonkatsu Sauce feature crispy, golden fried chicken cutlets served over steamed rice, drizzled with a tangy and sweet homemade tonkatsu sauce, and garnished with fresh green onions and sesame seeds. This satisfying dish combines crunchy textures with rich umami flavors, perfect for a comforting meal inspired by classic Japanese cuisine.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

For the Chicken

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 1 cup panko breadcrumbs
• 2 large eggs
• 1 cup all-purpose flour
• Vegetable oil (enough for frying, approximately 1/4 inch deep in skillet)

For the Tonkatsu Sauce

• 4 tbsp low-sodium soy sauce
• 2 tbsp mirin or rice vinegar
• 2 tbsp brown sugar
• A splash of water (about 1-2 tbsp)

For Serving and Garnish

• 4 cups cooked white or brown rice
• Green onions (thinly sliced, for garnish)
• Sesame seeds (for garnish)

Instructions

1. Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/2 inch thick. This ensures even cooking and tender texture.
2. Dredge the Chicken: Set up a breading station with three shallow bowls—one with flour, one with whisked eggs, and one with panko breadcrumbs. Coat each chicken breast first in flour, shaking off excess, then dip into the egg, and finally press thoroughly into the panko breadcrumbs to cover evenly.
3. Heat the Oil: Pour vegetable oil into a skillet to cover the bottom about 1/4 inch deep. Heat over medium heat until the oil shimmers and reaches about 350°F (175°C), ideal for frying.
4. Fry Until Golden Brown: Carefully place the breaded chicken breasts in the hot oil. Fry each side for 3-4 minutes, or until golden brown and crisp. Use tongs to flip gently and avoid oil splatter. Drain cooked chicken on paper towels to remove excess oil.
5. Make the Tonkatsu Sauce: In a small bowl, combine the soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water. Stir well until the sugar dissolves and the sauce is smooth and balanced between salty, sweet, and tangy flavors.
6. Assemble Your Bowls: Spoon warm cooked rice into serving bowls. Slice the fried chicken into strips and arrange over the rice. Drizzle generously with the tonkatsu sauce. Garnish with sliced green onions and sesame seeds to add freshness and crunch.

Notes

• Ensure the oil temperature stays around 350°F for perfect crispiness. Too low will make the chicken greasy; too high will burn the coating.
• You can substitute chicken breasts with pork cutlets for an authentic Japanese tonkatsu experience.
• Mirin can be replaced with rice vinegar, but mirin adds a subtle sweetness and depth.
• Use cooked rice fresh and warm for the best texture and experience.
• Leftover fried chicken is best enjoyed immediately but can be reheated in an oven for crispness.

Keywords: Japanese katsu bowl, fried chicken, tonkatsu sauce, crispy chicken recipe, Japanese comfort food, breaded chicken cutlets, quick Japanese dinner