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Japanese Katsu Bowls

Japanese Katsu Bowls: A Delicious Guide to Making Authentic Katsu at Home
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Indulge in the delightful flavors of homemade Japanese Katsu Bowls, featuring crispy breaded chicken served over perfectly seasoned rice and accompanied by a tangy sauce. This comforting dish is perfect for both casual weeknight dinners and special occasions, offering a harmonious blend of textures and tastes that will impress your family and friends. The golden-brown chicken, fluffy rice, and vibrant vegetables make this meal not only visually appealing but also packed with flavor. Plus, it’s easy to customize—swap chicken for beef or veggie options to suit your preferences. With simple steps, you can create an authentic katsu experience right at home!

Ingredients

Scale
  • 2 boneless chicken breasts
  • Salt and pepper, to taste
  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • Vegetable oil, for frying
  • 2 cups Japanese short-grain rice
  • 2 ½ cups water
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ¼ cup tonkatsu sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon ketchup
  • 1 cup shredded cabbage
  • 2 green onions, sliced
  • Sesame seeds, for garnish
  • Pickled ginger (optional)

Instructions

  1. Rinse the rice under cold water until the water runs clear.
  2. Transfer the rinsed rice to a saucepan, add water, and soak for 30 minutes.
  3. Cover and bring to a boil over medium heat, then reduce heat and simmer for 15 minutes without lifting the lid.
  4. Turn off heat and let it sit covered for another 10 minutes.
  5. In a bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture gently into the cooked rice.
  6. Pound chicken breasts to an even thickness of about ½ inch. Season with salt and pepper.
  7. Set up your breading station with all-purpose flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third bowl.
  8. Dredge each piece of chicken in flour first, then dip in eggs, followed by coating it thoroughly with panko.
  9. Heat vegetable oil in a skillet over medium heat. Fry each piece of chicken for about 4-5 minutes on each side until golden brown and cooked through.
  10. Once cooked, place the chicken on paper towels to drain excess oil. Let rest before slicing into strips.
  11. In a bowl, combine tonkatsu sauce, soy sauce, Worcestershire sauce, and ketchup. Mix well to create your dipping sauce.
  12. Serve warm rice on a plate topped with sliced katsu. Add shredded cabbage, sliced green onions, sesame seeds as garnish, and drizzle generously with sauce.

Nutrition

Find it online: https://chefharper.com/japanese-katsu-bowls-a-delicious-guide-to-making-authentic-katsu-at-home/

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