Japanese Katsu Bowl
A crisp, golden cutlet served on a bed of tender Japanese short-grain rice with tangy tonkatsu sauce, delivering comfort and flavor contrasts.
Ingredients
For the katsu
- 2 pieces boneless chicken breasts or pork cutlets Pound to about 1/2 inch thickness for even cooking.
- 1 cup all-purpose flour
- 2 large eggs Beaten.
- 1 cup panko breadcrumbs Use Japanese-style panko for best results.
- ½ inch vegetable oil For frying.
- ¼ cup tonkatsu sauce Or your preferred sauce.
- to taste salt and pepper For seasoning.
For the rice
- 1 cup Japanese short-grain rice Rinsed until water runs clear.
- 2 cups water
For garnish
- to taste sliced green onions
- to taste pickled vegetables Optional, for serving.
Instructions
Preparation of Rice
- Rinse the short-grain rice under cold water until the water runs clear to remove excess starch.
- In a rice cooker or pot, combine the rinsed rice and 2 cups water.
- If using a pot, bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes.
- Remove from heat and let rest, covered, for 10 minutes to finish steaming.
Preparing the Meat
- While the rice cooks, pound the chicken breasts or pork cutlets to an even thickness.
- Season both sides generously with salt and pepper.
Breading the Cutlets
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Dredge each cutlet first in flour, then into the egg, and finally press into panko until well coated.
Frying the Katsu
- Heat about ½ inch of vegetable oil in a large skillet over medium heat.
- Carefully add the breaded cutlets and fry for about 4–5 minutes per side until golden brown and cooked through.
- Transfer to a paper towel-lined plate to drain.
Assembly
- Once the katsu is cool enough to handle, slice it into strips against the grain.
- Serve cooked rice in bowls, top with sliced katsu, and drizzle with tonkatsu sauce.
- Garnish with sliced green onions and serve pickled vegetables on the side if desired.
Notes
Temperature control is key while frying. Keep oil between 325–350°F for optimal crispness. Let rice rest after cooking to achieve the best texture.