Enjoy a delicious homemade Chicken Katsu served with perfectly seasoned rice and a tangy sauce. This crispy, golden-brown dish is a Japanese favorite that’s sure to impress your friends and family. With a crunchy, tender katsu paired with fluffy rice and vibrant garnishes, this dish is perfect for any occasion.
Why You’ll Love This Recipe
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Crispy and Golden: The crispy, golden-brown katsu is perfectly cooked, offering a satisfying crunch with each bite.
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Fluffy, Flavorful Rice: The rice is seasoned with rice vinegar, sugar, and salt, giving it a delicate tang that complements the rich katsu.
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Tangy Tonkatsu Sauce: A savory and slightly tangy sauce that brings the dish together beautifully.
Ingredients
For the Chicken Katsu:
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2 boneless chicken breasts
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Salt and pepper, to taste
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1 cup all-purpose flour
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2 large eggs
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1 cup panko breadcrumbs
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Vegetable oil, for frying
For the Rice:
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2 cups Japanese short-grain rice
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2 ½ cups water
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1 tablespoon rice vinegar
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1 tablespoon sugar
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½ teaspoon salt
For the Sauce:
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¼ cup tonkatsu sauce (or store-bought if you prefer)
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1 tablespoon soy sauce
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1 teaspoon Worcestershire sauce
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1 teaspoon ketchup
For Garnishing:
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1 cup shredded cabbage
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2 green onions, sliced
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Sesame seeds, for garnish
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Pickled ginger (optional)
Directions
Step 1: Prepare the Rice
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Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch.
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Soak the Rice: Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
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Cook the Rice: Cover the saucepan and bring the rice to a boil over medium heat. Once boiling, reduce the heat and simmer for 15 minutes, keeping the lid on. Turn off the heat and let the rice sit, covered, for another 10 minutes.
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Season the Rice: In a bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice.
Step 2: Prepare the Chicken Katsu
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Pound the Chicken: Pound the chicken breasts to an even thickness of about ½ inch. Season with salt and pepper.
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Set Up the Breading Station: Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
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Bread the Chicken: Dredge each chicken breast in flour, dip it in the beaten eggs, and coat it evenly with panko breadcrumbs.
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Fry the Chicken: Heat vegetable oil in a skillet over medium-high heat. Fry the chicken for 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels and let rest before slicing.
Step 3: Make the Sauce
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Mix the Sauce: In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Stir until well mixed.
Step 4: Assemble the Katsu Bowls
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Serve the Rice: Place the seasoned rice on a plate or bowl.
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Top with Katsu: Slice the cooked chicken katsu into strips and arrange them on top of the rice.
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Add Garnishes: Top with shredded cabbage, green onions, and sesame seeds. Drizzle the sauce over the katsu.
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Optional Garnish: Add pickled ginger for extra flavor if desired.
Servings and Timing
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Servings: 2 servings
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Prep Time: 30 minutes
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Cook Time: 30 minutes
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Total Time: 60 minutes
Variations and Substitutions
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Vegetarian Option: Use tofu or eggplant slices in place of the chicken for a vegetarian twist.
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Adjust the Sauce: If you like your sauce sweeter, add a bit more ketchup or sugar. For a tangier flavor, increase the Worcestershire sauce.
Storage and Reheating
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Storage: Store any leftover rice and katsu separately in airtight containers in the fridge for up to 2 days.
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Reheating: Reheat the chicken katsu in the oven or air fryer to retain its crispy texture. Reheat the rice in the microwave, adding a splash of water if needed.
FAQs
1. Can I use regular rice instead of Japanese short-grain rice?
Japanese short-grain rice is ideal for this recipe as it has a sticky texture that pairs perfectly with the katsu. You can use other types of rice, but the texture may be different.
2. How do I know when the chicken is cooked through?
The internal temperature of the chicken should reach 165°F (74°C). The chicken should be golden brown on the outside and no longer pink in the center.
3. Can I make the sauce ahead of time?
Yes, you can make the tonkatsu sauce ahead of time and store it in the fridge for up to a week.
4. Can I skip the frying step?
For a lighter version, you can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until golden brown and crispy.
5. Can I make the rice in a rice cooker?
Yes, you can use a rice cooker to make the rice if you prefer. Just follow the rice cooker’s instructions for cooking short-grain rice.
Conclusion
These Japanese Katsu Bowls bring the flavors of Japan right to your kitchen. With crispy, golden chicken katsu, fluffy rice, and a tangy sauce, it’s a comforting and satisfying meal that’s easy to make and even easier to enjoy. Whether you’re cooking for a special occasion or a simple weeknight dinner, this dish will leave everyone impressed and full!
Print
Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home
- Total Time: 60 minutes
- Yield: 2 servings
Description
Enjoy an authentic Japanese Katsu Bowl with crispy, golden-brown chicken katsu served over seasoned rice and drizzled with a tangy, flavorful sauce. This delicious homemade dish is easy to prepare and sure to impress, offering the perfect balance of crunch, flavor, and comfort in every bite.
Ingredients
For the Katsu:
2 boneless chicken breasts
Salt and pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Vegetable oil, for frying
For the Rice:
2 cups Japanese short-grain rice
2 ½ cups water
1 tablespoon rice vinegar
1 tablespoon sugar
½ teaspoon salt
For the Sauce:
¼ cup tonkatsu sauce (or store-bought)
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon ketchup
For Garnish:
1 cup shredded cabbage
2 green onions, sliced
Sesame seeds, for garnish
Pickled ginger (optional)
Instructions
Step 1: Prepare the Rice
Rinse the rice under cold water until the water runs clear.
Transfer the rinsed rice to a saucepan and add water. Let it soak for 30 minutes.
Cover the saucepan and bring the rice to a boil. Reduce heat and simmer for 15 minutes without lifting the lid.
Turn off the heat and let the rice sit, covered, for another 10 minutes.
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold the mixture into the rice gently.
Step 2: Prepare the Chicken
Pound the chicken breasts to an even thickness of about ½ inch. Season with salt and pepper.
Set up a breading station with flour, beaten eggs, and panko breadcrumbs.
Dredge each chicken breast in flour, dip in eggs, and coat thoroughly with panko breadcrumbs.
Step 3: Fry the Katsu
Heat vegetable oil in a skillet over medium-high heat.
Fry the breaded chicken for 4-5 minutes on each side until golden brown and cooked through.
Drain the fried chicken on paper towels and let it rest before slicing.
Step 4: Make the Sauce
In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well.
Step 5: Assemble the Katsu Bowl
Serve the seasoned rice on a plate.
Top with sliced katsu, shredded cabbage, green onions, and sesame seeds.
Drizzle with the prepared sauce and garnish with pickled ginger if desired.
Notes
Oil Temperature: Ensure the oil is hot enough before frying to achieve a crispy texture.
Adjusting Sauce Flavor: Feel free to adjust the sauce ingredients to make it sweeter or tangier based on your preference.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
