Description
Enjoy a taste of Japan at home with these crispy Japanese Katsu Bowls topped with homemade Tonkatsu sauce. Tender, breaded chicken is served over fluffy rice and garnished with sesame seeds, fresh cucumber, and green onions, bringing together bold flavor and satisfying crunch in every bite. This recipe is gluten-free adaptable and ideal for an easy weeknight main course.
Ingredients
Main Ingredients
- 2 chicken breasts (or other protein of your choice)
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons vegetable oil
- 2 cups cooked rice
- 1 cucumber, thinly sliced
- 1 tablespoon sesame seeds
- 2–3 green onions, chopped
For Tonkatsu Sauce
- 3 tablespoons ketchup
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mirin
- 1 teaspoon Dijon mustard
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic powder
Instructions
- Prepare the Chicken: Slice the chicken breasts in half horizontally to create thinner cutlets. Use a meat mallet or rolling pin to gently pound each piece to an even thickness for even cooking.
- Dredge the Chicken: Set up a dredging station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Coat each piece of chicken in flour, dip into the eggs, then press into the panko, ensuring even coverage.
- Fry the Chicken: Heat the vegetable oil in a large skillet over medium-high heat. Once hot, lay the breaded chicken cutlets in the pan and cook for 4-5 minutes per side, or until each side is golden brown and the chicken is cooked through. Remove and let rest on a wire rack or paper towel.
- Make the Tonkatsu Sauce: In a small bowl, combine ketchup, soy sauce, Worcestershire sauce, mirin, Dijon mustard, ground ginger, and garlic powder. Mix thoroughly until smooth and well blended.
- Assemble the Bowl: Add a generous scoop of cooked rice to each bowl. Slice the fried chicken and arrange it on top of the rice. Drizzle with Tonkatsu sauce and add sliced cucumber, a sprinkle of sesame seeds, and chopped green onions for a fresh and crunchy garnish.
Notes
- For extra crispy chicken, ensure thorough panko coating and use enough oil when frying.
- Swap chicken for turkey, beef, tofu, or tempeh if desired.
- Adjust the sweetness of the sauce by reducing ketchup or using tomato paste instead.
- Use gluten-free panko and soy sauce to keep the dish gluten-free.
- Prepare the Tonkatsu sauce ahead and refrigerate for up to a week for quick assembly.
- Prep Time: 15-20 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
