Description
A delicious recipe guide for making Crispy Japanese Katsu Bowls, featuring breaded chicken or pork served over rice with fresh toppings.
Ingredients
Scale
- 1 pound boneless chicken thighs or pork loin, pounded to ½ inch thickness
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- ½ cup vegetable oil (for frying)
- 4 cups cooked white rice
- 1 cup shredded cabbage
- ¼ cup sliced green onions
- ¼ cup tonkatsu sauce (or your favorite dipping sauce)
Instructions
- Season the chicken or pork with salt and pepper on both sides.
- Set up a breading station: place the flour in one shallow dish, the beaten eggs in another, and the panko breadcrumbs in a third.
- Dredge each piece of meat in flour, shaking off the excess, then dip it into the beaten eggs, and finally coat it with panko breadcrumbs, pressing gently to adhere.
- Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded meat and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove from the skillet and place on paper towels to drain excess oil.
- Slice the katsu into strips.
- To assemble the bowls, divide the cooked rice among four bowls. Top each bowl with sliced katsu, shredded cabbage, and green onions. Drizzle with tonkatsu sauce before serving.
Notes
- For a healthier option, bake the breaded katsu in a preheated oven at 400°F for 20-25 minutes, flipping halfway through.
- Add pickled ginger or a soft-boiled egg on top of the katsu for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 0g
- Sodium: 0mg
- Fat: 25g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 0mg
Keywords: Crispy Japanese Katsu Bowls