Japanese Katsu Bowls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 boneless chicken breasts or pork loin cutlets, pounded to ½-inch thickness
02 -
1 cup panko breadcrumbs
03 -
½ cup all-purpose flour
04 -
2 large eggs, beaten
05 -
3 cups cooked white rice, sushi rice preferred
06 -
½ cup tonkatsu sauce, store-bought or homemade
07 -
Vegetable or canola oil for frying
08 -
Fresh parsley or green onion for garnish (optional)
→ Homemade Tonkatsu Sauce
09 -
3 tablespoons ketchup
10 -
2 tablespoons Worcestershire sauce
11 -
1 tablespoon soy sauce
12 -
1 teaspoon sugar
# Instructions:
01 -
Pound chicken or pork to ½-inch thickness and season with salt and pepper.
02 -
Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
03 -
Coat each cutlet in flour, then dip in egg, and finally cover with panko breadcrumbs, pressing gently to adhere.
04 -
Heat oil in a large frying pan over medium-high heat to about 175°C (350°F).
05 -
Fry the cutlets for 3-4 minutes per side for chicken or 2-3 minutes per side for pork until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
06 -
If making homemade tonkatsu sauce, combine ketchup, Worcestershire sauce, soy sauce, and sugar in a small bowl. Adjust sweetness according to taste.
07 -
Place a portion of cooked rice in each bowl, top with sliced cutlets, and drizzle generously with tonkatsu sauce. Garnish with chopped parsley or green onions if desired.
# Notes:
01 -
For authentic flavor, use Japanese-style panko breadcrumbs which are lighter and crispier than regular breadcrumbs.
02 -
The cutlets can be prepared in advance and kept warm in a low oven while preparing the remaining components.