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Japanese Katsu Bowls with Tonkatsu Sauce

Crispy Japanese Katsu Bowls with Homemade Tonkatsu Sauce

Experience flavorful Japanese Katsu Bowls with Tonkatsu Sauce, featuring crispy chicken and fluffy rice for a delightful dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Japanese
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless, Skinless Chicken Breasts
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 cup All-Purpose Flour Can be substituted with gluten-free flour
  • 2 large Eggs Beaten
  • 1 cup Panko Breadcrumbs Consider gluten-free options
  • ½ cup Vegetable Oil Canola or sunflower oil works great
For the Tonkatsu Sauce
  • ½ cup Ketchup
  • 2 tbsp Worcestershire Sauce
  • 2 tbsp Soy Sauce Tamari for gluten-free
  • 1 tbsp Sugar Cane or brown sugar
  • 2 tbsp Mirin Rice vinegar mixed with sugar can substitute
  • 1 tsp Dijon Mustard Omit for milder taste
  • 1 tsp Garlic Powder Fresh garlic can replace for intensity
For the Bowl Assembly
  • 3 cups Cooked White Rice Short-grain or sushi rice preferred
  • 2 cups Shredded Cabbage
  • 1 cup Sliced Cucumber
  • 1 cup Sliced Radishes
  • 1 cup Shredded Carrots
  • 2 tbsp Chopped Green Onions
  • 2 tbsp Sesame Seeds

Equipment

  • frying pan
  • Shallow bowls
  • Meat Mallet

Method
 

Preparation
  1. Place chicken breasts between plastic wrap and pound to uniform thickness of about ½ inch.
  2. Season both sides of the chicken with salt and black pepper.
  3. Set up a breading station with flour, beaten eggs, and panko breadcrumbs in separate shallow bowls.
  4. Dredge chicken in flour, dip in eggs, and coat with panko breadcrumbs.
  5. Heat ½ inch of oil in a large frying pan over medium-high heat until shimmering.
  6. Fry each piece of chicken for 4-5 minutes on each side until golden brown and cooked through.
  7. Mix ketchup, Worcestershire sauce, soy sauce, sugar, mirin, Dijon mustard, and garlic powder in a bowl until smooth to make the tonkatsu sauce.
  8. Slice the cooked chicken into thin strips.
  9. Assemble the bowls starting with cooked white rice, followed by shredded vegetables, then sliced chicken, and drizzle with tonkatsu sauce.
  10. Garnish with chopped green onions and sesame seeds before serving.

Nutrition

Serving: 1bowlCalories: 650kcalCarbohydrates: 75gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gCholesterol: 150mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 8gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 3mg

Notes

These katsu bowls are quick to prepare, versatile with protein options, and perfect for a busy weeknight dinner.

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