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Japanese Katsu Bowls Incredible Recipe for Home Cooks

Japanese Katsu Bowls Incredible
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Japanese Katsu Bowls: An Incredible Ultimate Recipe for 4

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (or pork loin)
  • 1 cup all-purpose flour
  • 2 large eggs
  • 2 cups panko breadcrumbs
  • Salt and pepper, to taste
  • Vegetable oil, for frying
  • 4 cups cooked rice (white or brown)
  • 1 cup shredded cabbage (for garnish)
  • ½ cup tonkatsu sauce
  • 2 green onions, chopped (for garnish)
  • Pickled ginger (optional, for serving)

Instructions

  1. Creating Japanese Katsu Bowls can be straightforward if you follow these simple steps:
  2. If using chicken breasts, slice them in half horizontally to create thinner cutlets. Season both sides with salt and pepper.
  3. Set Up Breading Station: In three separate shallow dishes, place the flour, beaten eggs, and panko breadcrumbs.
  4. Bread the Chicken: Dredge each chicken cutlet in flour, shaking off excess. Dip into the beaten eggs, allowing excess to drip off, and then coat with panko breadcrumbs, pressing gently to adhere.
  5. Heat Oil: In a large frying pan, heat vegetable oil over medium-high heat until shimmering.
  6. Fry the Chicken: Carefully add the breaded chicken cutlets to the pan. Cook for 4-5 minutes on each side or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain any excess oil.
  7. Slice the Chicken: Once the chicken is cool enough to handle, slice it into strips.
  8. Prepare the Rice: While the chicken is frying, cook rice according to package instructions if not already prepared.
  9. Assemble the Bowls: In a bowl, place a serving of rice at the bottom. Arrange slices of katsu on top.
  10. Add Garnishes: Top with shredded cabbage, drizzle with tonkatsu sauce, and garnish with chopped green onions.
  11. Serve: Optionally, add pickled ginger on the side for an extra zing.

Notes

    Nutrition

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