Japanese Katsu Bowls with Tonkatsu Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
