Japanese Katsu Bowls with Tonkatsu Sauce Recipe
A delicious and crispy Japanese Katsu Bowl featuring golden-fried chicken cutlets served over fluffy rice, drizzled with a savory-sweet homemade tonkatsu sauce, and garnished with green onions and sesame seeds for an authentic Japanese comfort meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Ingredients
Scale
Chicken Katsu
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- Vegetable oil (for frying)
Tonkatsu Sauce
- 4 tbsp low-sodium soy sauce
- 2 tbsp mirin or rice vinegar
- 2 tbsp brown sugar
- Splash of water
Additional
- 4 cups cooked white or brown rice
- Green onions (for garnish)
- Sesame seeds (for garnish)
Instructions
- Prepare the Chicken: Place each chicken breast between sheets of plastic wrap and gently pound them to about 1/2 inch thickness. This ensures even cooking and tender cutlets.
- Dredge the Chicken: Arrange three separate bowls: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs. First, coat each chicken breast evenly in flour, then dip into the egg mixture, and finally press each side into the panko to cover thoroughly.
- Heat the Oil: Pour vegetable oil into a skillet to cover the bottom about 1/4 inch deep. Heat over medium heat until the oil shimmers and reaches around 350°F (175°C) to ensure perfect frying temperature.
- Fry Until Golden Brown: Carefully lay the breaded chicken breasts into the hot oil. Fry each side for 3-4 minutes or until the chicken is golden brown, crispy, and cooked through. Remove and drain excess oil on paper towels.
- Make the Tonkatsu Sauce: In a small bowl, combine the low-sodium soy sauce, mirin (or rice vinegar), brown sugar, and a splash of water. Stir until the sugar dissolves and the sauce is well blended.
- Assemble Your Bowls: Divide the cooked white or brown rice into serving bowls. Slice the fried chicken cutlets and lay them on top of the rice. Drizzle generously with the homemade tonkatsu sauce. Garnish with chopped green onions and sesame seeds for added flavor and texture.
Notes
- For a lighter option, use brown rice instead of white rice.
- If mirin is unavailable, rice vinegar is a suitable substitute for the sauce.
- Ensure oil temperature stays consistent for even frying and to avoid greasy chicken.
- Chicken breasts can be substituted with pork cutlets for traditional tonkatsu.
- Serve immediately for the crispiest texture.
Keywords: Japanese Katsu Bowl, Chicken Katsu, Tonkatsu Sauce, Fried Chicken, Japanese Comfort Food, Easy Japanese Recipe
