why make this recipe
Japanese Katsu Bowls are a delicious and satisfying meal that is easy to make at home. The crispy Chicken cutlet, paired with fluffy rice and savory tonkatsu sauce, creates a delightful combination of flavors and textures. This comforting dish is perfect for a quick weeknight dinner or a special weekend treat. Plus, it’s a great way to impress family and friends with your cooking skills!
how to make Japanese Katsu Bowls
Ingredients :
- Chicken
- panko breadcrumbs
- flour
- eggs
- tonkatsu sauce
- cooked rice
- oil for frying
- green onions (optional, for garnish)
Directions :
- Prepare theChicken cutlets by pounding them to an even thickness.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip it in egg, and then coat it in panko breadcrumbs.
- Heat oil in a skillet over medium heat and fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove from pan and let drain on paper towels.
- Serve the cutlets on a bed of fluffy rice, drizzled with tonkatsu sauce, and garnish with sliced green onions if desired.
how to serve Japanese Katsu Bowls
Serve Japanese Katsu Bowls hot and fresh. Place a generous amount of cooked rice in a bowl, then top it with the crispy cutlet. Drizzle some tonkatsu sauce over the cutlet and add sliced green onions for a pop of color and flavor. This dish is best enjoyed right away while the cutlets are still crispy!
how to store Japanese Katsu Bowls
If you have leftovers, store the Chicken cutlet and rice separately in airtight containers. The cutlets can be kept in the refrigerator for up to 2 days. When reheating, use an oven or an air fryer to keep the cutlet’s crispiness. The rice can be reheated in the microwave.
tips to make Japanese Katsu Bowls
- Use a meat mallet to pound the Chicken evenly for the best texture.
- Experiment with different sauces if you want to try variations on the traditional tonkatsu sauce.
- Make sure the oil is hot enough before frying; you can test it by dropping a crumb of panko in the oil—if it sizzles, it’s ready!
Make-Ahead & Meal-Prep Guide
Marinate smarter (up to 12 hrs): Whisk the honey–soy–garlic–lime, toss with salmon, cover, and refrigerate 30 minutes–12 hours. Longer than 12 hours can over-firm the fish (soy is salty).
Batch + freeze (uncooked): Skip the lime, toss cubes in honey, soy, garlic, oil. Freeze flat in a bag up to 2 months. Thaw overnight, add lime, then cook.
Cook now, eat later: Bake as directed. Cool on a rack, then store in shallow containers for up to 2 days. Reheat gently at 275°F (135°C) for 8–10 minutes, or in a skillet over low with a splash of water to keep it glossy.
variation
You can make a chicken katsu version by using chicken breast instead of Chicken. The cooking method will be the same. Additionally, you can serve the katsu with a side of steamed vegetables for a healthier twist.
FAQs
What is tonkatsu sauce?
Tonkatsu sauce is a thick, sweet, and savory sauce made from a blend of fruits, vegetables, and seasonings. It’s specifically designed to complement fried foods like katsu.
Can I make katsu bowls in advance?
While the Chicken cutlet is best when freshly fried, you can prepare the rice and slice the ingredients ahead of time. Fry the cutlets just before serving.
What sides go well with katsu bowls?
Katsu bowls are hearty on their own, but you can serve them with pickled vegetables, miso soup, or a fresh salad to round out the meal.
Japanese Katsu Bowls
Ingredients
Main Ingredients
- 2 pieces pork cutlets Pound to even thickness for best results.
- 1 cup panko breadcrumbs
- 1/2 cup flour
- 2 large eggs Beaten.
- 1/4 cup tonkatsu sauce
- 2 cups cooked rice Fluffy, preferably Japanese rice.
- oil for frying oil for frying Use enough to shallow fry.
- 2 tablespoons green onions Sliced, for garnish.
Instructions
Preparation
- Prepare the Chicken cutlets by pounding them to an even thickness.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each cutlet in flour, dip it in egg, and then coat it in panko breadcrumbs.
Cooking
- Heat oil in a skillet over medium heat.
- Fry the breaded cutlets until golden brown and cooked through, about 4-5 minutes per side.
- Remove from pan and let drain on paper towels.
Serving
- Serve the cutlets on a bed of fluffy rice, drizzled with tonkatsu sauce, and garnish with sliced green onions if desired.