Japanese Katsu Bowl
Easy Japanese Katsu Bowl with crispy panko-breaded chicken cutlets sliced over steamed rice, drizzled with tonkatsu sauce, and topped with shredded cabbage and green onions — ready in 30 minutes.
Equipment
- Heavy skillet or Dutch oven
- wire rack
- Three shallow bowls for breading
- Rice cooker or pot
- Meat mallet
Ingredients
Ingredients
- 2 boneless chicken breasts, pounded thin about ½ inch thick
- 0.5 cup all-purpose flour for breading
- 2 large eggs, beaten for breading
- 1.5 cups panko breadcrumbs
- 1 cup neutral oil for frying
- 2 cups short-grain white rice cooked
- 1 cup green cabbage, finely shredded
- 0.5 cup tonkatsu sauce plus extra for serving
- 2 stalks green onions, thinly sliced for garnish
- Kewpie mayo optional, for drizzling
- salt and black pepper to taste
Instructions
- Cook the short-grain white rice according to package directions. Keep warm.
- Pound the chicken breasts to about ½ inch thickness. Season both sides with salt and pepper.
- Set up a breading station with three shallow bowls: flour, beaten eggs, and panko breadcrumbs.
- Dredge each chicken breast in flour, shaking off excess. Dip in egg, then press firmly into the panko on both sides.
- Heat 1 inch of neutral oil in a heavy skillet over medium-high heat to about 350°F.
- Fry the chicken for 3 to 4 minutes per side until deeply golden and cooked through.
- Transfer to a wire rack and let rest for 2 minutes, then slice at an angle.
- Divide the rice between bowls. Top with shredded cabbage and sliced katsu.
- Drizzle generously with tonkatsu sauce and top with sliced green onions.
- Serve immediately with extra tonkatsu sauce and Kewpie mayo on the side if desired.
Notes
Pound chicken to even thickness for consistent cooking. Press panko firmly during breading. Oil should be at 350°F before adding chicken. Rest fried chicken on a wire rack to preserve the crust. Slice at an angle for the best presentation.